Hotel Supervisor

A Hotel Restaurant Supervisor oversees daily food and beverage operations, ensuring high-quality guest service, staff training, and compliance with health and safety standards. Key duties include managing staff schedules, resolving customer complaints, handling inventory, and maximizing profitability through efficient service. Key Responsibilities

• **Operations Management:**Oversee daily restaurant operations, including setting up, cleaning, and closing. - **Staff Leadership:**Train, mentor, and supervise service staff, including scheduling and performance management. - **Guest Service:**Act as the primary point of contact for guest feedback, resolving complaints efficiently to ensure satisfaction. - **Compliance & Safety:**Enforce food safety, sanitation, and hygiene regulations (e.g., HACCP) in the dining and kitchen areas. - **Inventory & Cost Control:**Monitor stock levels, order supplies, and implement strategies to reduce waste and control costs. - **Sales Maximization:**Promote menu items, drive daily specials, and ensure high standards of food presentation and service. Requirements & Skills

• **Experience:**Proven experience (12 years) as a supervisor or senior waiter in a hotel or restaurant environment. - **Education:**High school diploma; a degree in Hospitality or Culinary Arts is a plus. - **Leadership:**Strong communication, organizational, and interpersonal skills. - **Technical Skills:**Proficiency in Point of Sale (POS) systems and inventory software. - **Flexibility:**Ability to work flexible hours, including weekends, evenings, and holidays.