Restaurant Supervisor

Overview

Assist the Gourmet Service team of Jayasom Amaala by translating Jayasom's strategy and wellness culture into actionable gourmet service programs, activities, and initiatives, while ensuring the right structure and operational policies and procedures are in place. Support the Gourmet Service Manager in managing the resort's restaurants, bars and organic retail kiosk operations, and oversee all gourmet service activities, including staff training, product purchasing and the department budget. Act as an ambassador of the company's wellness and sustainability culture, promoting awareness among team members by leading by example and living a healthy lifestyle.

Key Responsibilities:

• Ensure all restaurant, bars and organic retail kiosks operations are carried out to the highest standards and according to Jayasom's food and beverage purpose.
• Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues.
• Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right information in due time.
• Promote a friendly, dynamic and collaborative work environment that includes open communication, teamwork, participation, creativity, trust, respect, professionalism and fun.
• Assist the Gourmet Service Manager to develop and implement operational procedures and standards to enhance and measure quality; continually challenge policies and procedures to ensure state-of-the-art techniques, equipment and terminology are incorporated.
• Schedule and coordinate the work of the gourmet service team to ensure service is economical, technically correct and within budgeted labour costs goals.
• Lead and organise the gourmet service department tastings and trainings for all food and beverage products.
• Be knowledgeable about allergens, food preferences, guests' intolerances and perform up selling for all items based on guest medical profile and offering alternatives.
• Operate the existing POS system Micros as per the trained responsibility level assigned in the department.
• Monitor and analyse competitor menus, products and service.
• Handle guest complaints promptly and courteously to guarantee 100% guest satisfaction.
• Conduct regular inspections of restaurants, bars and organic retail kiosk units to observe quality of service, cleanliness and sanitation of service areas, equipment and staff appearance and hygiene.
• Stay up to date with service and culinary trends and provide improvement feedback to the Head of Gourmet.
• Prepare operational reports and analyze progress and adverse trends, making appropriate recommendations.
• Maintain a high level of service in accordance with established standards.
• Engage with guests at the front of house to gather feedback and develop loyal relationships.
• Coordinate with the gourmet kitchen team to educate service staff on new products and menus.
• Conduct regular inventory of operating supplies and equipment in collaboration with the stewarding department, providing matching reports.
• Ensure correct settlement of all issued bills and be responsible for the outlet's floats.
• Prepare daily reports on revenue, voids, guest complaints, guests' preferences, and special celebrations or occasions.
• Prepare, facilitate and attend departmental and resort meetings as per property operational guidelines.
• Prepare staff rosters based on business levels to maximize productivity while maintaining a healthy and balanced schedule.
• Ensure opening and closing procedures for gourmet service outlets are clearly communicated and followed.

Job Requirements:

• BA in Hotel Management or equivalent
• Previous experience in a similar role in a luxury resort and in pre-opening
• Progressive experience in high quality service
• Wellness cuisine and trends
• Food regulations and health and safety

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Customer Service

Industries

• Hotels and Motels and Hospitality

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