Restaurant Supervisor

Duties :

Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.

Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.

Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.

Coordinate with the Restaurant Manager / Group Operations Manager to ensure the wine list and menus are up to date.

Lead pre- and post-service briefings.

Assist in the induction, training, and development of staff according to The Leeu Collection standards.

Assist with projects, objectives, and administrative duties.

Attend necessary meetings and training courses.

Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.

Assist in end-of-month stock counts, ensuring accurate stock records.

Report and rectify all potential and real hazards immediately.

Be fully conversant with departmental fire and emergency procedures.

Apply hotel regulations and laws to ensure the safety of guests and employees.

Requirements : Matric Certificate

Wine certificate would be advantageous

Previous experience in a supervisory role within a fine dining or Hotel restaurant or hospitality environment.

Excellent knowledge of food and beverage service standards.

Proficiency in using restaurant POS systems.

Management skills

Training and Coaching skills

Attention to detail

Problem solving abilities

Time Management

Ability to work under pressure

Sales and financial acumen