Summary
Eathos is hiring a Restaurant Supervisor for Sushi Art Restaurant in Dubai. The role oversees restaurant staff and front- and/or back-of-house operations, supporting service quality, guest satisfaction, cleanliness, and food safety. Duties include training staff, managing inventory and schedules, supervising cash handling, and addressing guest concerns. Prior restaurant supervisory experience is required; knowledge of Japanese cuisine is preferred.
The posting
As published on eathos.net. Pulled from the employer's site and shown as they wrote it.
As a Supervisor at Sushi Art Restaurant, you will be a pivotal member of the management team, responsible for overseeing and coordinating front-of-house and/or back-of-house operations. Your leadership skills, excellent communication abilities, and in-depth knowledge of restaurant operations will contribute to maintaining a smooth and efficient dining experience for our valued customers. You will supervise and support the restaurant staff, ensuring adherence to high service standards, food quality, and overall guest satisfaction.
Responsibilities:
- Supervise, train, and motivate front-of-house and/or back-of-house staff to excel in their roles.
- Set performance expectations and provide constructive feedback to enhance team performance.
- Ensure the delivery of exceptional guest experiences by maintaining a welcoming and attentive atmosphere.
- Address guest concerns or complaints promptly and professionally, seeking opportunities to improve service.
- Oversee the flow of service to ensure efficient and timely delivery of food and beverages to guests.
- Collaborate with wait staff, kitchen, and bar teams to maintain a seamless dining experience.
- Conduct regular quality checks on food presentation, taste, and overall service to maintain high standards.
- Monitor cleanliness and organization in all areas of the restaurant.
- Provide training to new hires, reinforcing proper service techniques, menu knowledge, and safety practices.
- Foster a culture of continuous learning and development among the restaurant team.
- Assist in managing restaurant inventory, including food, beverages, and operational supplies.
- Coordinate with the management team to optimize stock levels and minimize waste.
- Assist in managing inventory levels of food, beverages, and other supplies, placing orders as needed.
- Monitor stock levels to ensure sufficient availability of items while minimizing overstocking.
- Oversee the cleanliness and overall appearance of the restaurant, both front-of-house and back-of-house areas.
- Ensure that the restaurant maintains a high standard of cleanliness and hygiene.
- Leading by example and setting high standards for professionalism, service, and hospitality.
- Nurturing a positive work culture that fosters teamwork and mutual respect.
- Conduct regular inventory counts and ensure accurate encoding of inventory data.
- Collaborate with the management team to reconcile discrepancies and maintain an updated inventory system.
- Supervise the daily tasks of wait staff, providing guidance and support as needed.
- Ensure waiters adhere to service standards and perform their duties efficiently.
- Monitor the availability and condition of crockery, cutlery, and glassware for guest use.
- Ensure proper handling and storage to minimize breakage and maintain a well-stocked inventory.
- Train and encourage the wait staff to utilize upselling techniques to enhance the guest experience and increase revenue.
- Promote additional menu items, beverages, and desserts to guests during their visit.
- Implement and enforce the restaurant's sequence of service, ensuring a smooth and consistent dining experience for guests.
- Coordinate with the wait staff and kitchen team to maintain the flow of service.
- Assist in creating and managing employee schedules, ensuring adequate staffing levels to meet business demands.
- Handle shift rotations and allocate duties effectively.
- Supervise cash handling procedures, ensuring accuracy and security during transactions.
- Conduct cash reconciliations and report any discrepancies to management.
- Enforce strict adherence to health and safety regulations and food handling procedures.
- Conduct regular safety checks to maintain a safe and sanitary working environment.
- Gather and analyze customer feedback to identify areas for improvement.
- Prepare and submit reports on operational performance as required by management.
Qualifications:
- Proven ability to lead and motivate teams to achieve excellence.
- Strong knowledge of FOH operations and sequence of service
- Strong verbal and written communication skills to interact with staff and customers effectively.
- Ability to prioritize tasks and manage time efficiently in a fast-paced environment.
- Quick thinking and ability to address operational challenges with creativity and efficiency.
- Willingness to work evenings, weekends, and holidays based on restaurant needs.
- Prior experience in a supervisory role in the restaurant industry, preferably in a high-volume establishment.
- Experience with opening/closing procedures, cash handling, stock control, and daily checklists.
- Familiarity with food safety regulations and sanitation practices.
- Knowledge of Japanese Cuisine (preferred): Understanding of sushi and Japanese culinary offerings is advantageous.