1.Role Description
This positon report to kitchen manager. The Service Supervisor leads the compliance of service, food hygience, safety and other standards amongst the team on each shift. She assists in managing front-of-house operations and customer services to optimise outlet performance.
2. Specific Responsibilities
- Leadership: Provide strong leadership to service staff ensuring high standards of service.
- CustomerEngagement: Regularly interact with customers to gather feedback and improve the dining experience.
- Operational Management: Develop strategies to enhance service efficiency and manage manpower schedules for optimal staff untilization.
- Quality Control: Supervise staff to ensure adherence to service standards and maintain strict quality control over food hygiene.
- Training: Organize training sessions for staff on new product launches and service standards.
- Inventory Management: Manage the ordering of food and non-food items, maintaining optimal stock levels.
- Compliance: Ensure compliance with food hygiene, safety regulations and maintain the highest level of sanitation.
3. Competencies
- Gain of service experience.
- Leadership Skills: Strong leadership and team management skills.
- Communication: Communivation and customer service skills.
- Problem-Sloving: Ability to handle and resolve issues efficiently.
4. Duration of Attachment offer
ser 6 Months
