Waiter Supervisor

**1.0 Job summary**

To perform and supervises various tasks pertaining to the work as well as to ensure and maintain high service standard in all Food and Beverage outlets at all times.
To deliver a high-quality experience to our guests and motivate our staff to ensure excellent customer service. Responsible for maintaining quality and increasing profitability.

**2.0 Duties and Responsibilities**

2.1 The Supervisor must always be aware of the importance of the sales volume and he should never cease to make sure that every effort is made both (by him) and by those he supervises to sell the maximum amount of F & B.

2.2 Oversee all front and back of the house restaurant operations

2.3 To train his waiters to ensure that all service procedures are adhered to accordance to the hotel’s standards.

2.4 To be punctual, efficient and above all courteous. Assumes at all times a pleasing and helpful attitude towards each guest and is never rude to other employees. He or She constantly strives to give excellent and friendly service. He or She ensures that those under his charge do likewise.

2.5 He or She must always relay customer’s complaints, regardless how small to the Outlet Manager.

2.6 He or She must be familiar with all menu’s items, their preparation and preparation times.

2.7 Prior to each meal, the Supervisor must ensure that his station is clean and ready to function smoothly and efficiently throughout the whole meal period. He makes sure that each table is properly set and that the side stations are clean, tidy and fully equipped. Each time a table is reset, he makes sure that all silverware is neatly aligned and that it is clean. He makes sure that glassware is clean and the Salt & Pepper are filled.

2.8 Ensure customer satisfaction through promoting excellent service and respond to customer complaints tactfully and professionally.

2.9 It is the Supervisor responsibility to know the prices of the various drinks and every item on the menu.

2.10 The Supervisor is aware of all house rules and not only obeys them but assists in enforcing them. He conducts himself in an exemplary so as to encourage his fellow employees to do likewise.

2.11 Conduct daily briefing with staff on the hotel information and food and beverage were happening.

2.12 To check and to ensure the cashier float money are in order with the daily micros report.

2.13 Generate weekly, monthly and annual reports.

2.14 Project future needs for goods, kitchen supplies and cleaning products

2.15 Oversee health code compliance and sanitation standards

**3.0 Area of Responsibilities**

3.1 Restaurant (Non
- Halal)

**4.0 Preferred Knowledge / Qualification / Experience**

4.1 Minimum SPM

4.2 Good communication skill and well versed in English

4.3 2 years experience in similar capacity.

**5.0 Financial Responsibilities**

5.1 All mode of payment from guests are collected after the functions or meal.

5.2 Ensuring cashier transactions are done according to hotel Standard

Opening Procedure.

5.3 Ensuring the revenue Report is sent to Accounts Department daily.

5.4 Ensuring float money is check daily.

**6.0 Other Assignment**

To perform additional duties as and when required by the management.

**Salary**: RM3,000.00 - RM4,000.00 per month

Schedule:

- Rotational shift

Application Question(s):

- How old are you?

**Experience**:

- Server/Waiter: 2 years (preferred)

Ability to Commute:

- Georgetown (preferred)

Ability to Relocate:

- Georgetown: Relocate before starting work (preferred)