Restaurant Supervisor

Qualifications

• Diploma or Degree in Hospitality Management, Food & Beverage Management, Hotel Management, or a related field from a recognized institution.
  
• Minimum of 2–5 years’ experience in Food & Beverage operations, with at least 1–2 years in a supervisory role within a reputable hotel or upscale restaurant.
  
• Strong understanding of luxury hospitality service standards and restaurant operations.
  
• Knowledge of food and beverage service procedures, guest relations, and restaurant supervisory practices.
  
• Proven leadership and team supervision skills with the ability to motivate and manage colleagues effectively.
  
• Excellent communication and interpersonal skills.
  
• Ability to handle guest complaints professionally and ensure high guest satisfaction levels.
  
• Experience in stock control, inventory management, and minimizing breakage, spoilage, and wastage.
  
• Good administrative and organizational skills including report writing, log maintenance, scheduling, and record keeping.
  
• Knowledge of Occupational Health & Safety standards, hygiene, sanitation, and food safety procedures.
  
• Ability to conduct shift briefings and ensure grooming and operational standards are maintained.
  
• Experience in handling reservations, private dining arrangements, and special events is an added advantage.
  
• Familiarity with POS systems and basic computer applications such as Microsoft Office.
  
• Strong problem-solving and decision-making skills.
  
• Ability to work flexible hours including weekends, holidays, and shifts.
  
• Professional appearance and grooming in line with luxury hotel standards.
  

• Demonstrates Fairmont F&B standards in all interactions.
  
• Ensures that the standards of Fairmont Hotels & Resorts are maintained and highly implemented.
  
• Supervises, coordinates and gives directions to the entire team of colleagues in a very efficient and correct manner.
  
• To promote good relationship to the guests and colleagues.
  
• Control and analyzes the level on: Quality of Service, Guest Satisfaction, Employees Satisfaction, Operating Equipment and Grooming Standards
  
• Updating all colleague logs/ files.
  
• Participate in service as necessary in accordance with the restaurant needs.
  
• Ensure hotel grooming and personal appearance standards are met.
  
• Control stocks for daily use in the restaurant to ensure restaurant’s service requirements are met.
  
• Control breakage, waste and spoilage.
  
• Ensures Safe and Healthy work environment for all the guests and the colleagues.
  
• Conduct all administrative work required.
  
• Maintaining the restaurant’s cleanliness as well as ensuring all maintenance needs are looked after.
  
• Checks expiry dates and non-dated products on a daily basis.
  
• Schedules Guest Reservations and arranges for private function or special party.
  
• Checks opening and closing duties assigned to all colleagues.
  
• Maintains log book on day-to-day bases.
  
• Conduct shift briefing.
  
• Performs job related duties and special project assigned.
  
• Ensures that the restaurant maintains the high-quality service standards are implemented.
  
• Performs daily checks on staffing level, quality control, maintenance, cleanliness.
  
• Establishes guest data.
  
• Ensures that the unique services of the restaurant are well maintained, e.g., by doing table checks.
  
• Updates the Communication Board.
  
• Clean all coffee machines and make sure to use the safe right detergents and pills. Any maintenance issue should be reported to the leader on duty.
  
• Make sure that all open food and beverage items are dated and covered.
  
• Follows Hotel’s telephone etiquette standards.
  
• Follows Occupational Health & Safety regulations.
  
• Reports suspicious people, parcels, and behaviors to Security.
  
• Ensures adherence to Fairmont’s Code of Ethics.