Restaurant Supervisor

Radisson Hotel Group

Supervise Daily Operations: Oversee the smooth running of the outlet, ensuring high standards of service, cleanliness, and guest satisfaction.

Manage and Motivate Team: Supervise, train, and develop the team, ensuring staff performance meets company standards.

Handle Guest Complaints: Actively resolve any guest issues or complaints to ensure a positive experience, adhering to company policies.

Ensure Service Standards: Implement and maintain service and operational standards, ensuring all team members are trained and compliant.

Team Scheduling and Attendance: Manage shift schedules, meal breaks, and monitor employee attendance, ensuring appropriate staffing levels.

Financial Management: Assist in managing labor costs, inventory, and ensure profitability by monitoring performance and adjusting operations as needed.

Quality Control and Training: Ensure consistent training on service techniques, product knowledge, and health and safety protocols, ensuring team adherence to quality standards.

Health & Safety Compliance: Maintain a high level of cleanliness and organization, ensuring the outlet operates in compliance with food safety and local regulations.

Coordination with Other Departments: Work closely with the kitchen, bar staff, engineering, and other departments to maintain operational flow and resolve any issues.

Promote Company Values: Lead by example with a Yes I Can attitude, fostering a positive, team-oriented environment, and ensuring the team embodies company values and customer-focused service.