Job Description

Job Summary:

The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant to ensure excellent guest service, smooth workflow, and adherence to quality and hygiene standards. The role involves supervising restaurant staff, coordinating with the kitchen, handling guest complaints, and maintaining the highest standards of hospitality in a resort environment.

Key Responsibilities:

1. Guest Service & Operations

Supervise daily restaurant operations ensuring efficient and smooth service. Greet guests warmly and ensure their satisfaction throughout their dining experience. Handle guest complaints or feedback promptly and professionally. Monitor table setup, cleanliness, and presentation standards.

2. Staff Supervision & Training

Supervise, motivate, and guide restaurant service staff including waiters and captains. Schedule shifts and assign duties to ensure adequate coverage during peak hours. Conduct daily briefings to communicate menu changes, promotions, and service standards. Train new employees on service techniques, resort etiquette, and safety standards.

3. Coordination with Kitchen & Bar

Liaise between the kitchen and service staff to ensure timely delivery of food orders. Communicate special guest requests, dietary needs, or allergies to kitchen staff. Ensure coordination with the bar for beverage service.

4. Sales & Revenue

Promote special dishes, upsell menu items, and maximize guest spending. Assist in maintaining sales records and preparing daily restaurant reports. Monitor billing accuracy and cash handling as per resort policies.

5. Hygiene & Safety

Ensure compliance with food safety, hygiene, and sanitation regulations. Conduct regular inspections of dining areas and staff grooming. Oversee cleanliness of furniture, fixtures, and service areas.

6. Administration

Maintain records of attendance, breakages, and stock usage. Assist in ordering and inventory control of restaurant supplies. Prepare performance feedback reports for restaurant staff.

Employer Requirements:

Education:

Bachelor's or Diploma in Hotel Management / Hospitality / F&B Service

Experience:

2-4 years of experience in restaurant or F&B supervision (preferably in resorts or fine dining)

Skills & Competencies:

Excellent communication and interpersonal skills Strong leadership and team-handling abilities Customer-focused with problem-solving attitude Good knowledge of POS systems and restaurant management software Knowledge of food & beverage service standards and hygiene regulations

Personality Traits:

Pleasant and approachable demeanor Ability to perform under pressure Strong attention to detail and guest service orientation
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Work Location: In person