restaurant supervisor

Job Description

Position: Restaurant Supervisor

Reports to: Restaurant Manager

DEPARTMENT: Reef

CODE:

EFFECTIVE: January,1,2002

REPLACES: All previous

TOTAL PAGES: 6

DIVISION HEAD APPROVAL:

HUMAN RESOURCES APPROVAL:

QUALIFICATION REQUIREMENTS:

1. Excellent reading, writing and oral proficiency in the English language

2. College degree, preferable in hotel and restaurant management

3. 1-2 year’s restaurant management or supervisory experience, 6 months food & beverage service experiences.

4. Knowledge of service, labor controls, maintenance & merchandising.

5. Computer literate,Word & Excel

JOB FUNCTIONS:

1.The ability to offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness.

2.The ability to serve and clear food and beverage items in an unobtrusive and professional manner.

3.The ability to present menus and explanations for all menu items as well as specials of the day.

4.The ability to carry trays, bus and reset tables with linen, plastic and china ware and silver.

5.The ability to serve a dish to guests while explaining the contents and preparation.

6.The ability to provide water, bread and butter service throughout the meal to guests.

7.The ability to provide quick and attentive assistance to any mishap in the restaurant.

8.The ability to ascertain a guest's satisfaction and handle any problem which may arise informing a manager of the problem and how it was resolved.

9.The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch or dinner.

10.The ability to maintain a friendly yet unobtrusive manner with all guests when greeting them, seating them and throughout their dinning experience.

11.The ability to take, control reservations and seating of the restaurant with regards to service standards.

12.The ability to ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.

13.The ability to anticipate, in advance, all materials and supplies and assure their availability.

14.The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.

15.The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.

16.The ability to communicate with other departments to ensure a supporting team of professionals.

17.The ability to handle monis and keep a bank floats from the hotel.

18.The ability to ensure a safe working environment for all employees within the restaurant.

19.The ability to process a guest walk out.

20.The ability to promote good public relations and handle complaints or concerns of guests.

21.The ability to understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of wines and spirits

22.The ability to supervise the public areas and restrooms.

23.The ability to attend and participate in all required meetings.

24.The ability to promote teamwork and foster a harmonious working climate

25.The ability to complete all accident reports promptly.

26.The ability to utilize the computer system in ringing, printing and closing checks as well as shift report.

27.The ability to recognize and address potential intoxicated disruptive or undesirable guests.

28.The ability to give complete support to the Restaurant Manager and assumes responsibility for the restaurant upon the Restaurant Managers absence.

29.The ability to respond properly in any hotel emergency or safety situation.

30.The ability to perform other tasks or projects as assigned by hotel management and staff.

31.The ability to set up the host/hostess stand, review the reservation book and make recommendations as to the set up of the room.

32.The ability to open the restaurant for business at the prescribed time each shift.

33.The ability to inspect the cleanliness of each section of the dining room and make necessary improvements as well as check each table prior to opening to ensure its proper set.

34.The ability to pick up the daily menus and insert them properly in their covers.

35.The ability to inspect every menu and list to ensure their condition and appearance.

36.The ability to maintain a station chart and cover count for the restaurant.

37.The ability to greet each guest promptly, courteously, graciously with eye contact, a smile and good posture.

38.The ability to handle guests without reservations or those is waiting for others to join them.

39.The ability to handle lost and found items.

40.The ability to seat reservations promptly at a table pre-set for the number in the party.

41.The ability to hold chairs for guests as often as possible when seating them.

42.The ability to check guest's coats or packages when necessary.

43.The ability to answer telephones according to Four Seasons' standards and take reservations or provide information regarding the restaurant or any other hotel service.

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

PHYSICAL DEMANDS ANALYSIS

Positions: * Continuous standing and walking

* Negotiating carpeted floor, marble floor and steps from one moment to the next

* Carrying with one elbow in static flexion to hold tray

* One arm in repetitive midline crossing and flexion/extension to serve guests

* Lifting from chest height to table top

* Push/pull chairs as needed

* Fine motor coordination is needed for writing guest checks and folding napkins

* Occasional sitting for completion of paperwork.

Forces: Trays weigh 10-15 lbs.

Managers may have to accommodate guest by moving a briefcase or pushing a 50-lb. chair to another place

Repetitions: * Standing and walking is continuous for 4-5 hours at a time

* Lifting and carrying 15-lb. tray is occasional

* Negotiating varied floor surfaces is continuous

* Moving chairs, briefcases, or coats is occasional

* Sitting is occasional

Sensory: * Room is often dimly lighted. Good sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids.

* Speech and hearing to interact with guests

* Sight for completion of paperwork

COGNITIVE REQUIREMENTS

The following mental processes are utilized in the performance of job tasks:

Mental Process

Degree of Complexity

Minimal

Simple

Average

Difficult

Complex

Calculating

X

Comparing

X

Editing

X

Evaluating

X

Interpreting

X

Organizing

X

Consulting

X

Analyzing

X

Planning

X

Designing

X

Documenting

X

Specifying

X

Implementing

X

Presenting

X

Supervising

X

Managing

X

Math Skills

X

Reasoning

X

Language

X

Reading

X

Comments:

SOCIAL CONTACTS

This section describes the position's work relationships to both hotel guests and other employees:

Social Contact

Degree of Contact

Minimal

Moderate

Frequent

Continuous

Works alone

X

Works around others

Employees

X

Guests

X

Works with others to accomplish tasks

Employees

X

Guests

X

Comments:

ENVIRONMENTAL FACTORS

This section describes the environmental conditions of the work site:

Climatic conditions

Normal

IN DOOR / OUT DOOR SEASONAL WEATHER

Hot

SEASONAL

Cold

SEASONAL

Variable

SEASONAL

Comments:

Atmospheric conditions

Exposure to the outdoor elements

Seasonal

Humid - Not weather related

N/A

Wet - Not weather related

N/A

Dry - Not weather related

N/A

Dusty - Not weather related

N/A

Fumes and odors, poor ventilation

SMOKE

Comments:

Noise level

Volume

Very quiet

Quiet

Moderate

Loud

Very loud

Vocal

X

Mechanical

X

Comments:

Vibrations

N/A

Comments:

Exposure to Hazards

Height

N/A

Cramped quarters

CROWDED DINING ROOM

Potential for burns

CANDLES, HOT DISHES, FOOD AND BEVERAGE

Electrical hazards

N/A

Mechanical hazards

N/A

Toxic or caustic chemicals

N/A

Comments:

Signature

Applicant

I have reviewed this job description and have asked any questions necessary to understand its content.

Applicant Date

Human Resources

I have presented this job description to the above named applicant.

Human Resources Representative Date

Contact this candidate