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Mission:
Supervise the operation of the assigned service area (Restaurant, Bar, Breakfast Room, Events) ensuring compliance with procedures and quality standards in the service offered to the customer, as well as promoting the sale of Food and Beverages, all in order to increase revenue and achieve the operational, economic, quality and human resources objectives of the hotel.
Functions:
Plan the work of the Restaurant staff corresponding to your sector based on the work forecast, the existing occupancy and the forecast of covers for the respective period.
Organize, train and supervise the staff under your charge in compliance with the policies and procedures of discipline, presentation and personal hygiene, schedules, transit areas and safety standards established by the Hotel and by the relevant health authorities.
Before and after each shift, check the order, cleanliness, equipment operation, furniture conditions, etc., notifying your immediate supervisor and the responsible departments of any anomalies or problems you detect, and following up until they are corrected.
Ensure that the staff under your supervision comply with the instructions of the Restaurant Manager regarding assigned tasks and responsibilities. You will also assist your immediate supervisor in personnel management in accordance with established policies and procedures.
Verify that the service areas are well equipped, that the table setup is complete and in accordance with the established standards and type of consumption center, and monitor the proper presentation of menus and all informational material presented to the customer.
Participate in the “briefings” at the beginning of each shift in order to review the presentation, uniformity and hygiene of the staff under your charge and receive information about specialties of the day, shortages, VIPs, groups, events, general comments and exchange of opinions.
Greet and welcome customers, coordinating their accommodation personally and through the Hostess, all according to the needs of the moment.
Promote among your staff the attitude of professionalism, courtesy and service that should characterize all employees who serve guests and clients of the Hotel.
Participate directly in the service of the consumption center, especially during peak workload or demand hours, ensuring the smoothness of the service and taking immediate corrective actions to resolve any setbacks.
Ensure that orders are handled according to procedure, monitor preparation and delivery time to the customer, ensuring efficient and timely service, and monitor that the presentation of the various dishes is appropriate and meets the established portions, quality standards, and customer requests.
Monitor the performance of waiters and assistants, ensuring that they comply with the procedures regarding the service in question (breakfast, buffet, lunch or dinner), taking care of the details of service etiquette and providing the customer with professional and attentive service.
Ensure customer satisfaction during service by taking the necessary actions to anticipate their needs or correct any deficiencies.
https://careers.melia.com/job/Tossa-de-Mar-Outlet-Supervisor-ZEL-Costa-Brava/1291461201/
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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