Restaurant Supervisor

<div><h3>Responsibilities</h3><ul><li>Ensures that minimum brand standards have been implemented.</li><li>Ensures that all food and beverage essentials are implemented.</li><li>Responds to the results of the consumer audit and ensures that the relevant changes are implemented.</li><li>Works closely with other outlet managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.</li><li>Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through teams.”</li><li>Assists in conducting monthly inventory checks on all operating equipment and supplies.</li><li>Have a thorough knowledge and understanding of all food and beverage items on the menu and the ability to recommend food and beverage combinations and upsell alternatives.</li><li>Ensures that the outlet is kept clean and organized, both at the front as well as back of the house.</li><li>In the absence of the Assistant Outlet Manager, conduct daily pre-shift briefings to associates on preparation, service, and menu.</li><li>Assist in liaising with the kitchen and beverage department on daily operations and quality control, if appropriate.</li><li>Performs the function of a cashier and is responsible for the Micros cashiering procedure.</li><li>Balances cash and credit card charges, and remits cash to the Front Office Safe.</li><li>Makes necessary checks needed for specific events or functions.</li><li>Be a hands‑on supervisor and be present at all times in the outlet, especially during busy periods.</li><li>Assists with conducting monthly inventory checks on all operating equipment and supplies.</li><li>Assist in liaising and organizing with the Housekeeping Department to ensure that the cleaning schedules are strictly adhered to.</li></ul></div>#J-18808-Ljbffr