Restaurant Supervisor "Female"

The supervisor/Outlet in Charge also will be required to lead restaurant team members by example, maintain designated focuses, set team objectives, and meet the KPIs identified. To enable us to fulfill our mission to be the most loved and respected specialty coffee company in the region, we must employ top-quality leaders who can exhibit a high level of skill and attributes in all areas of the business.
Our Team Members must ensure that all guests are treated to our superior guest service standards as outlined in the “In Outlet” section of the Ludus Café Operations Standards Manual.

Essential Duties and Responsibilities include the following although other duties may be assigned.

· To create, communicate, and lead people towards Ludus Café Vision, Mission, and Values

· To promote guest satisfaction by ensuring that all team members provide consistency with service and product.

· To ensure all team members are in line with the Training and Development Program

· To ensure all baristas understand and complete a minimum of Prepare and Serve Espresso Coffee and food standards.

· Ensure that all team members maintain accurate product knowledge in all areas of responsibility.

· Assist in the development of a passionate and caring service culture.

· To do the daily briefing with the team and share what are the updates and all the expectations.

· To ensure all team members understand the general setup of all work areas.

· Be able to provide operational assistance as required in all areas of the operation, such as Registers, Espresso standards, Food serving, Bar serving, Admin, Stock Levels, Guest Service, Pastry Cabinet Management, and Outlet Reports. “But not limited to…”

· To complete a daily and weekly review of business KPIs and reset goals accordingly.

· To be able to review and process stock orders using the Ludus Café exacting standards.

· Prepare weekly schedule according to budgeted sales and labor targets.

· Follow Ludus Café’s three A’s of service.

· Orientate new members across the Clean Freaks, Alliance, Retail mindset, Emotional connection, and Speed of Service operational fundamentals.

· Implement the Activity program and inspire and involve the team in the daily routine.

· Perform daily checks on the personal hygiene and uniform standards of all team members FOH & BOH.

· Follow company SOPs.

· Keeps all documents and books up to date and can locate all documents in the outlet such as Municipality Book, Daily Book, Log Book, Trade License, Pest Control Documents, Supplier Invoices, etc...

· Perform regular and random checks on cash operations.

· Conducts standards check by conducting an OVR (Outlet Visitation Report) every week and submits the OVR to the General Manager / Operation Manager.

· Prepares and submits daily reports as per company SOP.

· Reviews the performance of all team members and recommends promotion or termination to the Operation Manager/Multi-Unit Manager

· Requests and follows up on necessary maintenance work, marketing materials, furniture, and equipment.

· Approves and schedules team members’ vacations according to business needs.

Supervisor/Outlet in Charge during busy times, also is required to work in the following stations as well as making team members responsible for:

· Barista Station

· Cash Station

· Service Station

The supervisor/Outlet in Charge during quiet times may also be required to as well as make team members responsible for:

· Clear and clean work areas

· Clear and clean tables

· Dust shelves, merchandise, and equipment.

· Restock shelves

To ensure all team members perform their jobs successfully and are competent with the minimum skills set, having completed TDP Level 1 on Ludus within 24 shifts of taking up their position, and ensure relevant sign-off is completed.

To ensure all baristas perform the job successfully and can demonstrate functions relating to:

· Adjusting the grind and dose, calibrating shot volumes and milk thermometers, espresso machine benchmarks, daily espresso set up, and appropriate use of the Barista tool kit.

· Cleaning equipment during shifts, espresso nightly machine and grinder close, and weekly cleaning of grinder burrs.

· The step-by-step shot guide maintains standard pour times and coffee freshness.

· Monitoring milk texture and temperature, pouring, presentation, and coffee weight; always use measurement.

· Monitoring and overseeing the performance of the Barista

· The consistent delivery of espresso-based drink products as well as other specialty drinks.

· Pre‐calling orders, guest interaction, emotional connection, and speed of service.

To ensure all cashiers perform the job successfully and can demonstrate functions relating to:

· Requests guest orders and activates the keys of the register to simultaneously record orders and compute the bill.

· Promotes and/or punches Frequent Sippers Card and any other current promotional items.

· Ask if the guest would like to include an additional beverage or food with their order

· Advise the guest of the total charge and provide the correct change

· Advise guests of the location and process to collect their order (Drive-Thru).

· To ensure all team members perform the job successfully, prepare handcrafted cold beverages, and maintain the standard of serving of food items.

· Precisely follow the Food Safety Guidelines as outlined in the Ludus Café Food Safety Manual.

· Follow the recipe to ensure the correct preparation of the hand-crafted beverage.

· The team has a strong sense of standards and is aligned with Ludus Café operational standards, vision, mission, and values

· The team takes pride in their merchandising displays, pastry display, and shop setup to demonstrate selling skills to their guests

· The team connects with guests emotionally through guest interaction, using guests’ names when pre‐calling orders, and personalized service

· The team presents quality products to our guests in a timely and efficient manner and has a speed-of-service tracking system in place

To perform the job successfully, an individual should demonstrate the following competencies:

Guest Service ‐ Manages difficult guest situations; responds promptly to guest needs; solicits guest feedback to improve service; responds promptly to requests for service and assistance and meets commitments.

Oral Communication – Is friendly and enthusiastic. Speaks clearly, listens and seeks clarification where necessary; responds well to questions, and participates in team meetings.

Teamwork ‐ Gives and welcomes feedback; Contributes to building a positive team spirit; puts the success of the team above own interests; Able to build morale and group commitments to achieve goals and objectives and supports everyone's efforts to succeed.

Professionalism ‐ Approaches others positively and tactfully; reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions and follows through on commitments.

Quality ‐ Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance and monitors own work to ensure quality.

Safety and Security ‐ Observes OHS, Food Safety, and security policies and procedures; takes reasonable care to act safely; determines appropriate action beyond guidelines; reports all hazards and incidents to Store Manager / GM; uses equipment and materials properly and actively participates in promoting outlet safety

Attendance/Punctuality ‐ Is reliable. Consistently arrives at work, meetings, and appointments on time and notifies Store Manager / GM of intended absences promptly.

Dependability ‐ Follows instructions; responds to management direction; Takes responsibility for own actions and keeps commitments.

Initiative ‐ Volunteers readily; undertakes self‐development activities; seeks increased responsibilities; looks for and takes advantage of opportunities and asks for and offers help when needed.

Supervisor/Outlet in Charges Administration Duties

DAILY

· Monitoring/demonstrating shift management through the effective deployment of the team members focusing on speed of service – sales and team performance

· Complete daily ordering and operation paperwork and minimize wastage by applying an upselling system.

· Complete food safety and cleanliness checklists

· Complete opening and closing checklists

· Enter sales, cash, transactions, and daily routine results into hot sheets and report them to the respective Store Manager / GM.

· Complete daily deposits, change orders, banking, and any account-related.

WEEKLY

· Reports sales data figures to GM and prepares next week’s sales strategy and deployment accordingly.

· Monthly attendance spreadsheet for all team members.

· Manage and prepare for weekly meetings with the GM, and Head Chef for the weekly update.

· Complete weekly stock takes and ordering

· Complete weekly rosters and training schedule, (should be shared 2 days ahead of the beginning week)

· Send daily and weekly invoices and cash sheets to the accountant team and save copies on the shop desktop.

· Activity snapshots completed regularly

· OVR is completed every week and submitted.

Job Type: Full-time

Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• leading and managing Restaurant shift : 2 years (Required)

Language:

• Arabic (Required)
• English (Required)
• French (Preferred)

License/Certification:

• Driving Licence (Preferred)