Dining Supervisor

• Follow the Obic Group of Companies policies and procedures.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
• Implement new company policies and procedures by developing plans and instructing staff.
• Effectively manage the restaurant in the absence of the Restaurant Manager and Kitchen Supervisor.
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximizing customer satisfaction.
• Respond efficiently and accurately to customer queries & complaints.
• Regularly review product quality.
• Meet and greet customers, organize table reservations and offer advice about menu choices.
• Create a positive guest experience by delivering a high level of service and ensuring that all staff engage guests to understand their needs and exceed expectations.
• Organize and coordinate the operation of the restaurant during scheduled shifts.
• Appraise staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
• Provide coaching and feedback to staff and assess performance on a constant basis.
• Check front of the house stock levels, order supplies and prepare cash drawers and petty cash.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it.
• Create and execute plans for department sales, profit and staff development.
• Control operational costs and identify measures to cut waste.
• Consistently monitor product and labor costs to remain within goals.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Recruit, train and manage new and current employees on proper guest services principles and practices and motivate staff.
• Implement policies and protocols that will maintain future restaurant operations.
• Identify, delegate responsibilities and provide direction to sstaff to ensure objectives are met and excellent service is consistently achieved.
• Monitor and maintain the POS System.
• Assist in new menu implementation.
• Develop and implement creative solutions to areas of improvement.
• Assist in conducting staff and daily pre-shift meetings.
• Assist in any areas of the restaurant when staffing constraints require.
• Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.

Job Type: Full-time

Pay: From Php22,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Opportunities for promotion
• Paid training
• Promotion to permanent employee

Experience:

• Dining Supervisory: 2 years (Required)

Work Location: In person