Restaurant Supervisor -Qatar-1500$-2500$

General Information

Job Type:
Hospitality/ Travel
Date Posted:
Feb 11, 2018
Employee Type:
Full-Time Employee


Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.

Supervising the floor during meal periods to ensure that all the restaurant standards and steps of service are met through all guests interactions.
Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
Observe performance and encourage improvement where necessary.
Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
Ensure basic standard operating procedures for all outlets are in place and are in compliance with the restaurant’s own practices.
Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Ensure that all standards and hotel cash handling procedures are met.

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