Floor Supervisor

• Provide genuinehospitality and recognition in the workarea.
• Inspect the work of a team responsiblefor the cleaning and upkeep of a specific area of thehotel.
• Monitor each Attendant's dailyprogress.
• Review department glitches and BEARreport as communication tools to accomplish yourtasks.
• Complies with Four Seasons'Category One and Category Two Work Rules and Standards of Conductas set forth in EmPact.
  

What YouBring

• Previous experience in a similar rolewithin 5* luxury Hotels.
• Excellent attention todetail.
• Efficiency and time managementskills.
• Knowledge ofHotSOS

• 1. StaffManagement andLeadership

• SupervisingStaff: Oversee the work of front-line employees suchas servers, housekeeping staff, bartenders, or other team memberson the floor, ensuring they follow company policies andprocedures.
• Training andMentoring: Train new staff members, provide guidanceto existing staff, and offer constructive feedback to help themimprove theirperformance.
• Motivating theTeam: Foster a positive working environment byencouraging teamwork, maintaining staff morale, and addressing anyissues that may arise.
• StaffScheduling: Create work schedules, ensuring adequatecoverage during peak hours or events, while managing time-offrequests and overtime.

• 2.Guest Service andSatisfaction

• CustomerInteraction: Engage with guests, ensuring theirneeds are met and their experience is satisfactory. Resolve guestcomplaints or issues promptly andprofessionally.
• EnsuringHigh-Quality Service: Monitor service delivery toensure guests receive the best experience, from the quality of foodand beverages to the efficiency ofservice.
• Personalized GuestExperience: Tailor service to guest preferences,making recommendations, offering assistance, or accommodatingspecial requests as necessary.

• 3.OperationalOversight

• MaintainingStandards: Ensure that all service areas are clean,organized, and maintained according to the company'sstandards. Oversee the appearance of staff to ensure they adhere togrooming and uniformpolicies.
• MonitoringPerformance: Observe staff performance, ensuringadherence to safety regulations, policies, and protocols tomaintain operational efficiency andconsistency.
• HandlingIssues: Quickly identify operational problems orcustomer service issues and take immediate action to resolve them,ensuring minimal disruption toservice.
• Coordinating with OtherDepartments: Communicate effectively with kitchenstaff, housekeeping, management, and other departments to ensuresmooth service and problemresolution.

• 4. Inventoryand SuppliesManagement

• StockControl: Monitor inventory levels of essential items(e.g., food, beverages, cleaning supplies), and ensure the timelyordering of stock to avoidshortages.
• InventoryUsage: Keep track of inventory usage to minimizewaste and maximize cost efficiency. Ensure the appropriate storageand handling of goods, especially in food and beverageservices.
• SupplierRelations: Coordinate with suppliers to maintain theflow of necessary supplies, including ordering, delivery, andquality control.

• 5.Health and SafetyCompliance

• EnsuringSafety Standards: Enforce health, safety, andsanitation standards, especially in food service or guest areas, toensure compliance with regulations and the safety of both staff andguests.
• ConductingInspections: Regularly inspect the floor for safetyhazards, cleanliness, and organization, ensuring that any issuesare addressed before they affect service or guestexperience.
• Training on SafetyProtocols: Ensure that all employees are trained onemergency procedures, health protocols, and safety practices toprevent accidents or mishaps.

1. Staff Management andLeadership

• SupervisingStaff: Oversee the work of front-line employees suchas servers, housekeeping staff, bartenders, or other team memberson the floor, ensuring they follow company policies andprocedures.
• Training andMentoring: Train new staff members, provide guidanceto existing staff, and offer constructive feedback to help themimprove theirperformance.
• Motivating theTeam: Foster a positive working environment byencouraging teamwork, maintaining staff morale, and addressing anyissues that may arise.
• StaffScheduling: Create work schedules, ensuring adequatecoverage during peak hours or events, while managing time-offrequests and overtime.

2.Guest Service andSatisfaction

• CustomerInteraction: Engage with guests, ensuring theirneeds are met and their experience is satisfactory. Resolve guestcomplaints or issues promptly andprofessionally.
• EnsuringHigh-Quality Service: Monitor service delivery toensure guests receive the best experience, from the quality of foodand beverages to the efficiency ofservice.
• Personalized GuestExperience: Tailor service to guest preferences,making recommendations, offering assistance, or accommodatingspecial requests as necessary.

3.OperationalOversight

• MaintainingStandards: Ensure that all service areas are clean,organized, and maintained according to the company'sstandards. Oversee the appearance of staff to ensure they adhere togrooming and uniformpolicies.
• MonitoringPerformance: Observe staff performance, ensuringadherence to safety regulations, policies, and protocols tomaintain operational efficiency andconsistency.
• HandlingIssues: Quickly identify operational problems orcustomer service issues and take immediate action to resolve them,ensuring minimal disruption toservice.
• Coordinating with OtherDepartments: Communicate effectively with kitchenstaff, housekeeping, management, and other departments to ensuresmooth service and problemresolution.

4.Inventory and SuppliesManagement

• StockControl: Monitor inventory levels of essential items(e.g., food, beverages, cleaning supplies), and ensure the timelyordering of stock to avoidshortages.
• InventoryUsage: Keep track of inventory usage to minimizewaste and maximize cost efficiency. Ensure the appropriate storageand handling of goods, especially in food and beverageservices.
• SupplierRelations: Coordinate with suppliers to maintain theflow of necessary supplies, including ordering, delivery, andquality control.

5.Health and SafetyCompliance

• EnsuringSafety Standards: Enforce health, safety, andsanitation standards, especially in food service or guest areas, toensure compliance with regulations and the safety of both staff andguests.
• ConductingInspections: Regularly inspect the floor for safetyhazards, cleanliness, and organization, ensuring that any issuesare addressed before they affect service or guestexperience.
• Training on SafetyProtocols: Ensure that all employees are trained onemergency procedures, health protocols, and safety practices toprevent accidents or mishaps.