Outlet Supervisor

To provide a courteous, professional, efficient and flexible service at all times, following Rixos Standards of Performance.

To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.

To carry out any other reasonable duties and responsibilities as assigned.

To perform opening and closing procedures established for the place of work as assigned.

To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.

To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.

To ensure that the place of work and surrounding area is kept clean and organized at all times.

To handle guest enquiries in a courteous and efficient manner.

To establish a rapport with guests maintaining good customer relationship.

To monitor operating supplies and reduce spoilage and wastage.

To report guest complaints or problems to Managers if no immediate solution can be found and assure follow up with guests.

To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.

To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards

To provide friendly, courteous and professional service at all times.

To maintain good working relationships with colleagues and all other departments.

To read and understand the hotel s Employee Handbook and to adhere to the hotel s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

To comply with local legislation as required.

To respond to any changes in the department as dictated by the needs of the hotel.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To attend training and meetings as and when required.