Restaurant Supervisor
Dubai, United Arab Emirates
Full timeOn-site
Job description
As a Supervisor at Sushi Art Restaurant, you will be a pivotal member of the management team, responsible for overseeing and coordinating front-of-house and/or back-of-house operations. Your leadership skills, excellent communication abilities, and in-depth knowledge of restaurant operations will contribute to maintaining a smooth and efficient dining experience for our valued customers. You will supervise and support the restaurant staff, ensuring adherence to high service standards, food quality, and overall guest satisfaction.
Responsibilities:
- Supervise, train, and motivate front-of-house and/or back-of-house staff to excel in their roles.
- Set performance expectations and provide constructive feedback to enhance team performance.
- Ensure the delivery of exceptional guest experiences by maintaining a welcoming and attentive atmosphere.
- Address guest concerns or complaints promptly and professionally, seeking opportunities to improve service.
- Oversee the flow of service to ensure efficient and timely delivery of food and beverages to guests.
- Collaborate with wait staff, kitchen, and bar teams to maintain a seamless dining experience.
- Conduct regular quality checks on food presentation, taste, and overall service to maintain high standards.
- Monitor cleanliness and organization in all areas of the restaurant.
- Provide training to new hires, reinforcing proper service techniques, menu knowledge, and safety practices.
- Foster a culture of continuous learning and development among the restaurant team.
- Assist in managing restaurant inventory, including food, beverages, and operational supplies.
- Coordinate with the management team to optimize stock levels and minimize waste.
- Assist in managing inventory levels of food, beverages, and other supplies, placing orders as needed.
- Monitor stock levels to ensure sufficient availability of items while minimizing overstocking.
- Oversee the cleanliness and overall appearance of the restaurant, both front-of-house and back-of-house areas.
- Ensure that the restaurant maintains a high standard of cleanliness and hygiene.
- Leading by example and setting high standards for professionalism, service, and hospitality.
- Nurturing a positive work culture that fosters teamwork and mutual respect.
- Conduct regular inventory counts and ensure accurate encoding of inventory data.
- Collaborate with the management team to reconcile discrepancies and maintain an updated inventory system.
- Supervise the daily tasks of wait staff, providing guidance and support as needed.
- Ensure waiters adhere to service standards and perform their duties efficiently.
- Monitor the availability and condition of crockery, cutlery, and glassware for guest use.
- Ensure proper handling and storage to minimize breakage and maintain a well-stocked inventory.
- Train and encourage the wait staff to utilize upselling techniques to enhance the guest experience and increase revenue.
- Promote additional menu items, beverages, and desserts to guests during their visit.
- Implement and enforce the restaurant's sequence of service, ensuring a smooth and consistent dining experience for guests.
- Coordinate with the wait staff and kitchen team to maintain the flow of service.
- Assist in creating and managing employee schedules, ensuring adequate staffing levels to meet business demands.
- Handle shift rotations and allocate duties effectively.
- Supervise cash handling procedures, ensuring accuracy and security during transactions.
- Conduct cash reconciliations and report any discrepancies to management.
- Enforce strict adherence to health and safety regulations and food handling procedures.
- Conduct regular safety checks to maintain a safe and sanitary working environment.
- Gather and analyze customer feedback to identify areas for improvement.
- Prepare and submit reports on operational performance as required by management.
Qualifications:
- Proven ability to lead and motivate teams to achieve excellence.
- Strong knowledge of FOH operations and sequence of service
- Strong verbal and written communication skills to interact with staff and customers effectively.
- Ability to prioritize tasks and manage time efficiently in a fast-paced environment.
- Quick thinking and ability to address operational challenges with creativity and efficiency.
- Willingness to work evenings, weekends, and holidays based on restaurant needs.
- Prior experience in a supervisory role in the restaurant industry, preferably in a high-volume establishment.
- Experience with opening/closing procedures, cash handling, stock control, and daily checklists.
- Familiarity with food safety regulations and sanitation practices.
- Knowledge of Japanese Cuisine (preferred): Understanding of sushi and Japanese culinary offerings is advantageous.