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Restaurant Supervisor

Company:
Legitimate Subcontracting/Staffing Services Makati
Location:
Makati, National Capital Region, Philippines
Salary:
18-19,000.00
Posted:
November 07, 2018

Description:

SKILLS/EDUCATION REQUIRED:

4 years - Business Management

Hotel & Restaurant Management Preferably

M - 25/30 years of age

MAIN PURPOSE OF JOB:

To supervise and run operations of the Restaurant. To take all orders from guests, have

substantial F&B knowledge in order to upsell and describe menu items, manage staff in

conjunction with F&B manager, handle complaints and be person responsible in absence of senior

managers.

DUTIES:

• To prepare the weekly rotas, ensuring adequate staffing of the restaurant at all times

• To supervise and assist the restaurant staff on a daily basis

• To input correct cost and retail rates into the system and create buttons to represent

each new dish in the restaurant daily.

• To assist with processing the daily cash sheets in conjunction with other supervisors and

managers

• To assist in the planning and co-ordinating wine list/cocktail/food menus with the

management team

• To take food and wine orders from all guests.

• To have excellent understanding and product knowledge

• To have a basic understanding of the Retaurant budgets and profit and loss accounts.

• Conduct daily briefs prior to each and every service and liaise with Chef to be aware of any

special dishes.

• To be duty manager on rotation basis (role shared with other supervisors and senior

managers.)

STOCK CONTROL:

• Working with other supervisors to coordinate all aspects of stock deliveries and keep

accurate and up to date records.

• To regularly liaise with F&B manager and other supervisors to ensure the monthly

accounts are accurate and the receipt and administration of all deliveries are up to date.

• To administer and maintain, with the F&B Manager, the Jonas stock control system

• To be responsible for the cellar and stock storage areas, ensuring they are secure, neat and

clean at all times.

• To liaise with the other managers to ensure tight stock control and budgeted margins are

achieved.

• To assist with weekly ordering so as to ensure that stock levels are maintained and any

special order for functions etc are placed in a timely manner.

Front of house

• To meet and greet all customers where possible

• To advise customers on all F&B choices and ensure the restaurant staff have similar

product knowledge

• To assist with the training of Restaurant staff including holding annual performance

reviews

• To assist with maintaining high standards of quality control, hygiene, and health and safety

throughout The Kennels

• To support other supervisors and colleagues at peak times and to undertake any

operational duty which might be reasonably required, to ensure customer expectations are

met.

• Ensure Retaurant team are always well groomed and smart ready for work