Restaurant Supervisor

Job Description
Bacchus Co. Ltd in Malta is looking to recruit a Restaurant Supervisor to join their team on a full-time basis. The chosen candidate will report to Management. 

Main Function:
To Supervise the effective operation & ensure customer service at its best.

Profile:

• Must be a team player & a role model to fellow staff
• Must have experience on a supervisory level
• Must be hands-on
• Must be fluent in English and Maltese, other languages will be considered an asset
• Must be well-groomed and polite
• Must be customer-oriented.

 
Areas of Responsibility:

• Restaurant & Banqueting

 
To Liaise with:

• Management: Management, other supervisors on daily operational matters
• Staff: Supervisors, chefs, waiters & Cleaners

 
Specific duties and activities:

• Maximising all revenue opportunities through effective teamwork and development
• Serving all food and beverages as required by Bacchus standards and maintaining overall levels of courtesy, service, and cleanliness of the food and beverage areas.
• Assist supervisors to run the operation and provide efficient and courteous service
• Is always responsible to supervise the staff
• To relieve other supervisor/s on their days off
• To accept customers' complaints, be a good listener, solve such complaints in the most diplomatic way and report to management
• To receive, warmly greet and accompany guests to their table
• To make sure that all drinks and food dishes served are according to menu and wine list specifications
• Must be familiar with all menu items, their preparation, their service procedure, and all accompaniments
• Must be critical and bring it to the attention of the management if the menu items are not properly prepared or not hot or cold as the case may be
• It is his/her responsibility to ensure that hot food is served on hot dishes and cold food served on cold dishes
• Must be familiar with the wine list and must be able to assist by suggesting wines that will complement the various items on the menu
• To make requisitions
• To cooperate with chefs and the staff to obtain a fine presentation of food and beverage & to prevent unnecessary delays in service
• To check daily the restaurant preparation, mise en place, laying of tables, cleanliness and the availability of chinaware, crockery, cutlery, and glasses; the personal cleanliness and appearance of everyone and to check that all items required for the setup of each table are cleaned, unspotted and in its place. No waiting staff will sign out until a full check of the station has been completed to the satisfaction of the supervisor.
• To perform all duties assigned efficiently, technically correct, and in line with management goals ultimately achieving a high standard leading to total guest satisfaction.
• To carry out the “pre-opening briefing” including menu briefing before the commencement of each shift
• To attend regular meetings and training when requested.

Management:
Leadership:

• Lead subordinates successfully into productive working methods by setting an example

Communication:

• Provide a two-way line of communication. Deal with day-to-day problems, including personal problems
• Deal with proposals and suggestions from restaurant staff, and report to management.

Organization:

• Provide station plans, ‘on the side’ job lists, duty rotas, etc. well in advance
• Keep all records as required (such as breakages, spillages, stock takes, inventory lists, etc.)

Lines of Communication:

• Reporting Directly to management

 
Working conditions:

• The position is full-time and shifts may vary between lunch and dinner.