Restaurant Supervisor

**AREAS OF RESPONSIBILITY:** * To ensure that the monthly forecasted food and beverage revenue figures are achieved. * To strictly adhere to the established operating expenses and that all costs are controlled. * To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF\&E requirements in line with the compilation of the annual business plan. * To ensure that the restaurant is managed efficiently according to the established concept statements. * All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. * To assign responsibilities to subordinates and to check their performance periodically. * To assist in the operation and be visible during entire meal period. * To establish and strictly adhere to the par stocks for all operating equipment and supplies, * To ensure that the outlet is adequately equipped. * To conduct and assist the storekeeper / Steward / Captain in monthly inventory checks on all operating equipment and supplies. * To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment. * To control the requisitioning, storage and careful use of all operating equipment and supplies. * To conduct daily pre\-shift briefings to employees on preparation, service and menu. * To attend all meetings as required by management. * To prepare and participate in the Monthly Objective Review. * To liaise with the Kitchen and Beverage department on daily operation and quality. * To handle all guest complaints, requests and enquiries on food, beverage and service. * To establish a rapport with guests maintaining good customer relationship and assisting to update guest history. * To ensure that the outlet cashiering procedures are strictly adhered to. * To ensure a staff member is always available on assisting guest inquiries. * To monitor and analyze the menus and product of competitive restaurants. * To assist the Chef de Cuisine in developing menu "specials" and to promote them. * To plan and implement an effective sales plan and promotional activities in the outlet. * To revise and update the outlet Departmental Operations Manual on an as needed basis. * To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department. * To submit all guest/employee incident reports. * To report "lost and found" items. * To ensure that the restaurant is kept clean and organized, both at the front as well as the back of house. * To liaise and organize with Stewarding that the established cleaning schedules are strictly adhered to. * To issue repair and maintenance work orders to ensure the proper maintenance of the outlet. * To maintain a high standard of personal appearance and hygiene at all times. * To undertake any reasonable tasks as assigned by the Food and Beverage Department. * To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions. * To develop departmental trainers and assign training responsibilities. * To conduct staff performance appraisals as required * To identify and develop young talents within the organization for future potential growth within the group. * To be able to perform any additional scope of duties if requested by the management. Job Types: Full\-time, Contract Pay: RO250\.000 per month