Job Overview:

The Hotel Supervisor is a key management role responsible for overseeing daily restaurant operations, ensuring the highest standards of service, and leading the front-of-house and back-of-house teams. You will be instrumental in driving profitability, maintaining brand standards, and ensuring guest satisfaction.

Key Responsibilities:

• Supervise and coordinate the activities of waitstaff, hosts, and housekeeping personnel.
• Manage daily operations, including opening/closing procedures, staffing schedules, and resource allocation.
• Ensure exceptional service delivery and resolve guest complaints promptly and professionally.
• Monitor inventory levels, place orders for supplies, and control operational costs.
• Train, motivate, and evaluate staff performance.
• Enforce health, safety, and sanitation standards throughout the restaurant.
• Collaborate with chefs to ensure smooth kitchen-to-table service.
• Handle administrative duties, including reporting and cash handling.

Requirements:

• Proven experience in a supervisory or management role within the hospitality industry (hotel or high-end restaurant preferred).
• Strong leadership, organizational, and problem-solving skills.
• Professional appearance and a commitment to service excellence.
• Fluent English speaking skills are non-negotiable.
• Ability to work under pressure in a fast-paced environment.
• Financial acumen and understanding of restaurant profitability metrics.

Note for All Candidates:

All positions require a professional appearance, a commitment to service excellence, and fluent English speaking skills (non-negotiable), unless otherwise specified for supporting roles where understanding is sufficient. Relevant hospitality experience is essential.

• Supervise and coordinate the activities of waitstaff, hosts, and housekeeping personnel.
• Manage daily operations, including opening/closing procedures, staffing schedules, and resource allocation.
• Ensure exceptional service delivery and resolve guest complaints promptly and professionally.
• Monitor inventory levels, place orders for supplies, and control operational costs.
• Train, motivate, and evaluate staff performance.
• Enforce health, safety, and sanitation standards throughout the restaurant.
• Collaborate with chefs to ensure smooth kitchen-to-table service.
• Handle administrative duties, including reporting and cash handling.

• Strong leadership skills
• Organizational skills
• Problem-solving skills
• Professional appearance
• Commitment to service excellence
• Fluent English speaking skills
• Ability to work under pressure in a fast-paced environment
• Financial acumen
• Understanding of restaurant profitability metrics

• Proven experience in a supervisory or management role within the hospitality industry (hotel or high-end restaurant preferred).