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SUPERVISOR - FOOD OUTLET Job

Posted: 10-01-2024
To take responsibility for the business performance of the outlet.

Responsible for hands- on operational control of the Restaurant and ensure smooth operations at all time to achieve customer satisfaction and good reputation in local market.

To analyze and plan restaurant sales level and profitability.

Control the labor cost, plan the staffing requirements, staff allocation and staff control, and conduct staff training and briefing to perform their duties in conformity with health and safety requirements and to get best performance and productivity. Take necessary corrective action as and when required to manage staff efficiently.

Greet and welcome the guests, offer menu card and assist in taking orders, promote suggestive selling to increase the average sales revenue.

You will be responsible for menu planning and menu implementation to control the food cost to achieve and maintain high standards of operational performance while maintaining the budgeted cost factors.

To organize marketing activities, such as promotional events and discount schemes.

To respond to customer complaints.

To prepare reports at the end of the shift/week, including staff control, food control and sales.

To prepare cash drawers and providing petty cash as required.

To create and execute plans for department sales, profit and staff development.

You will be responsible to achieve maximum customer satisfaction by providing quality food and service so as to increase the guest turnover.

Maintain high standards of personal as well as staff grooming, hygiene and wear clean uniform while on duty.

Ensure that the work area and stations are tidy and should maintain cleanliness and hygiene in the dining area, service areas and wash rooms.

Coordinate with suppliers, source new suppliers for quality supplies at better rates, improve food supply arrangements, obtain better credit facilities while improving the supply chain management for better results

Coordinate for the supply and logistical support for restaurant operations in coordination with base office and designated suppliers and vendors.

Oversee the stores operation, check reports, daily material receipt, issued and take preventive measures to control spoilage, pilferage and damages

Responsible and accountable for monthly inventories and stock control in the outlet. Prepare weekly progress reports and submit periodic reports the Management, as per stipulated schedule.

Coordinate with HR department to ensure all restaurant staff meets the local municipality health (food handlers) regulations & health requirements.

Under the guidelines and supervision of the General Manager, you will be responsible for planning, coordination & mobilization of new business units, Outlets in Qatar.

Ensure that company policies & standard operating procedures are followed by each and every staff. Under the guidelines of the HOD you shall take necessary disciplinary actions against the culprit, based on the impact of violation and threat to the business operations.

Address all communications on day- to- day basis and carry- out all internal & external written communication with staff / operations and with clients as per the guidelines.

Create good teamwork and motivate staff and implement performance- based staff incentives, promotions/increments and staff welfare program.

Maintain open and positive communication with Chef, Cooks and junior staff. Work as a team and conduct yourself in a professional manner.

To ensure that requirements related to Food Safety (ISO 22000: 2018), Quality Management (9001: 2015) and HSE (ISO 14001: 2015 & ISO 45001: 2018) are implemented and maintained within the department.

All documents/records related to Food Safety & HSE (where applicable) shall be kept up to date.

Food safety/HSE Policy and objectives (as applicable to the department) to be followed and updated.

To carry out responsibilities assigned by your reporting Managers in accordance with Company’s Policies & Procedures and any applicable state and Qatar Laws.



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