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Restaurant Supervisor for a Indian Cuisine (Non-Vegetarian) Resto & Bar (Wine, Mocktail & Cocktail)

Hospitality Services Investment Limited

Hospitality & Leisure

Hospitality & Hotel KSh 30,000 - 45,000 Negotiable Plus Commission
Easy Apply
New Popular
2 weeks ago

Job Summary

Young individual who is having good knowledge about the Indian Cuisine and Beverages. He or She can effectively manage a team (Restaurant Service Employees & Outdoor Service Casuals). Individual to ensure that guests receive excellent service and have the ability to handle guests concerns efficiently in order to achieve 100% Guests satisfaction.

  • Minimum Qualification : Diploma
  • Experience Level : Mid level
  • Experience Length : 4 years

Job Description/Requirements

  • Young Hardworking, Honest & Team Player.
  • Schedule Restaurant & Bar staffs Shifts and delegating tasks.
  • Conduct Food & Beverage Training on daily basis in order to increase productivity.
  • Ensuring prompt and friendly guest service
  • Maintaining high quality service standards
  • Ensuring all staff are knowledgeable about menu offerings and ingredients of the dishes.
  • Educating staff about potential food allergies and how to make customers aware of these ingredients.
  • Reduce operational costs without compromising standards.
  • Ensuring all staff follow strict personal safety, food safety and food storage guidelines.
  • Supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards.
  • Manage, Restock and replenish inventory: Cutlery, Crockery, Glassware, packaging items and stationery.
  • Interacting with restaurant guests to gauge satisfaction and improve guest service standard.
  • Responding to guest feedbacks and resolve effectively in order to achieve 100% guest satisfaction.
  • Arranging Outdoor events and ensuring the restaurant and staff meet service expectations.
  • Assisting in the development of menu offerings and changes based on costs and customer preferences.
  • Creating innovative promotions and encourage staff members for upselling.
  • Chairing weekly staff meetings to motivate staff and ensure they are all meeting restaurant standards and expectations.
  • Plan staff leaves in order to avoid staff crisis.

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