Restaurant Supervisor

3 weeks ago


Dubai, Dubai, United Arab Emirates Ibis Group Full time
About the Role

We are seeking a highly skilled and experienced F&B Supervisor to join our team at Ibis Group. As a key member of our food and beverage team, you will be responsible for ensuring the smooth operation of our restaurants and bars, providing exceptional customer service, and driving sales growth.

Key Responsibilities
  1. Employee Benefits: Offer discounted rates to employees at Accor hotels worldwide, promoting a culture of loyalty and appreciation.
  2. Learning and Development: Provide opportunities for employees to develop their skills and knowledge through our Academies, fostering a culture of growth and innovation.
  3. Talent Development: Coach, train, and develop the F&B service team to ensure good food and beverage knowledge, driving excellence in customer service.
  4. Station Supervision: Supervise a station and ensure that standards are maintained at all times, promoting a culture of quality and consistency.
  5. Feedback and Reporting: Collect feedback from guests and report it back to management, driving continuous improvement and excellence.
  6. Team Collaboration: Work closely with the Kitchen and Stewarding teams to ensure a smooth running operation, promoting a culture of teamwork and collaboration.
  7. Appearance and Grooming: Ensure the proper appearance and grooming of assigned colleagues, promoting a culture of professionalism and respect.
  8. Customer Service: Maintain a professional and friendly relationship with outlet patrons to ensure their well-being, driving customer satisfaction and loyalty.
  9. Menu Knowledge: Be well-versed and knowledgeable in the outlet's menu, promotional activities, and other relevant issues concerning the outlets and the hotel.
  10. Revenue Growth: Contribute to meet and maximize the monthly revenue budget for the respective outlet, driving sales growth and excellence.
  11. Health and Safety: Operate in a safe and environmentally friendly way to protect guests' and colleagues' health and safety, as well as protect and conserve the environment.
  12. Compliance: Comply with the hotel environmental, health, and safety policies and procedures, promoting a culture of compliance and excellence.
  13. Dietary Requirements: Handle special dietary requirements in a professional way, keeping both Kitchen Sous-chef and Manager informed.
  14. Issue Reporting: Report any issue within the outlets to Housekeeping, Engineering, or Security depending on its nature.
  15. Wine Handling: Handle wine that is rejected or corked in a professional way, handing it over to the Restaurant Manager.
  16. Guest Handling: Handle loud, intoxicated, or abusive guests in a professional way, promoting a culture of respect and customer satisfaction.
  17. Colleague Support: Assist a guest or colleague that is feeling unwell, promoting a culture of care and support.

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