مشرف خدمة المطعم

Job Summary:

Supports restaurant operations by coordinating day-to-day floor service activities and ensuring consistent application of service standards to deliver an exceptional member and guest experience. Acts as the primary point of coordination on the floor during assigned shifts, supports team readiness, and ensures compliance with hygiene, safety, and service procedures across daily operations, tournaments, and events.
Responsibilities:
• Coordinate floor service activities during assigned shifts to ensure smooth service flow and timely delivery of food and beverages.
• Support daily restaurant opening and closing activities, including dining area setup, service station readiness, and cleanliness checks.
• Support the Restaurant Manager in allocating tasks to service staff and ensuring adequate coverage during peak periods, tournaments, and events.
• Monitor service quality and guest experience, providing immediate guidance to staff to maintain standards for presentation, timing, and etiquette.
• Handle member and guest inquiries and resolve routine complaints professionally, escalating complex issues to the Restaurant Manager as required.
• Ensure accurate order taking and order entry processes are followed, including communication of special requests and dietary requirements to the kitchen team.
• Support banquet and event service execution by coordinating table setup, service sequencing, and guest support during functions.
• Support hygiene and safety compliance by ensuring correct handling of food items, glassware, and utensils, and maintaining clean service areas.
• Support inventory discipline by monitoring restaurant supplies, reporting shortages, minimizing waste, and ensuring proper storage of service items.
• Support onboarding and on-the-job coaching for waitstaff by explaining procedures, service standards, and safe work practices.

Role Qualifications:
Educational Background:
Bachelor’s degree in Hospitality Management, Business Administration, or a relevant field.
Experience:
2+ years of experience in food and beverage service within hospitality, including experience supporting shift or floor coordination in a restaurant environment.
Technical Skills:
Guest interaction and service coordination; food and beverage knowledge; banquet/event service support; point-of-sale system usage (where applicable); hygiene and safe handling practices; basic billing and cash handling processes.
Soft Skills:
Customer service orientation; communication and interpersonal skills; attention to detail; problem solving; teamwork; time management; ability to work under pressure.
Competencies:
Core Competencies:
Customer Centricity
Operational Excellence
Teamwork & Communication
Commitment & Ownership
Technical Competencies:
Guest Interaction & Service Coordination
Banquet Setup & Coordination
Food and Beverage Hygiene
Food and Beverage Safety Compliance