Bar and Restaurant Supervisor

Position: Bar and Restaurant Supervisor (for Overseas/Abroad Palau Country)

Job Overview:
A Bar and Restaurant Supervisor is responsible in overseeing the daily operations of the bar and restaurant, ensuring exceptional customer service, efficient staff management, and overall satisfaction of guests. Responsible for creating a positive and enjoyable dining experience for guests while effectively managing the staff and operations to meet financial goals and quality standards.

Key Responsibilities:

Staff Management:
Recruit, train, and supervise bar and restaurant staff.
Schedule and manage staff shifts, ensuring adequate coverage during peak hours.
Motivate and lead the team to deliver high-quality service.

Customer Service:
Ensure a welcoming and positive guest experience.
Handle guest inquiries, concerns, and complaints promptly and professionally.
Monitor and maintain service standards to meet or exceed guest expectations.

Beverage and Menu Management:
Oversee the selection, pricing, and promotion of beverages and menu items.
Monitor inventory levels and collaborate with suppliers to ensure adequate stock.
Introduce and promote new and seasonal offerings.

Quality Control:
Maintain cleanliness and hygiene standards in the bar and restaurant areas.
Monitor food and beverage presentation to ensure it meets quality standards.
Conduct regular inspections to ensure compliance with health and safety regulations.

Sales and Revenue Generation:
Implement strategies to increase sales and profitability.
Monitor and analyze sales performance, identifying opportunities for improvement.
Introduce upselling techniques and promotions to boost revenue.

Training and Development:
Provide ongoing training to staff on service standards, product knowledge, and upselling techniques.
Identify training needs and opportunities for professional development.

Financial Management:
Assist in budgeting and financial planning for the bar and restaurant.
Monitor and control costs, including labor, inventory, and operational expenses.

Event Coordination:
Plan and coordinate events, private functions, and special promotions.
Collaborate with the sales and marketing team to attract and host events.

Compliance:
Ensure compliance with local licensing regulations, health and safety standards, and company policies.
Keep updated on industry trends and regulations affecting the bar and restaurant operations.

Communication:
Foster effective communication between front-of-house and kitchen staff.
Collaborate with other hotel departments to ensure seamless coordination of services.

Qualifications:
Previous supervisory or managerial experience in a bar or restaurant setting.
Strong leadership and interpersonal skills.
Knowledge of food and beverage operations, including industry trends.
Excellent customer service and communication skills.
Ability to handle challenging situations with diplomacy and professionalism.
Understanding of health and safety regulations and licensing requirements.
Familiarity with point-of-sale (POS) systems and basic financial principles.
Flexibility to work evenings, weekends, and holidays as required in the hospitality industry.