To direct the activities of all service staff at the Lido Restaurant so that they provide a consistent high standard of service in keeping with company standards. This includes breakfast, lunch, afternoon teas, alternate dining, the pizzeria, youth activities and any other function within the lido restaurant.
Restaurant Supervisor will not be required to work in the main guest dining rooms. He will schedule his working hours with the assigned Team Headwaiters from the dining room to ensure that he is present at peak service times.
To maximize efficiency of the service staff through effective scheduling and communication.
• To ensure correct grooming standards as per company standards
• To ensure that assigned service staff arrives on time and are properly prepared for their duties so that standard and consistent service is offered throughout.
• To monitor employee’s attendance, attitude, cleanliness, neatness, and service.
• To supervise the services in the Lido Restaurant
• To assign stations sized to ensure service can be maximized.
• To ensure that tables are set up as per company standard
• Monitor waiter stations to ensure they are set up properly and that the buspans containing food leftovers are emptied before they become conspicuous.
• To maintain beverage and ice cream stations
• To ensure restaurant is open on time and Guests are welcomed.
• To ensure that beverage service is offered to all guests at the table.
• To ensure company specified music is playing from an approved system.
• To be responsible for F&B Service staff assigned to Bistro service (Scheduling, rotation and evaluation).
• To establish and maintain operating par stocks for silverware and tableware items. Inventory and replace when required.
• To conduct daily inventories of ménage items and liaise with the Chef re the ordering of replacements accordingly.
• To liaise with the silver wrapping team and ensure daily pars are maintained and advise any shortages.
• To advise the F&B Manager regarding any shortages in the par level of equipment.
• Liaise with the Sous chef on duty as to changes, addition and shortages.
• To visit guest tables on a regular basis and solicit feedback on entire food and beverage operation. Advise others, if necessary, and take corrective action where warranted.
• To ensure that all items of lost property are handled as per company procedures.
• To supervise teatime schedule.
Liaison and communication :
• To report to the Maitre d’ or Food & Beverage Manager any situations, crew matters, that needs attention.
• To ensure all accidents/incidents are reported immediately to Senior Maitre d /F&B Manager and through CRS.
• To attend any meetings as required by the Maitre d’ or Food and Beverage Manager.
• To be liaise with the maitre d’ re the weekly lido service rating (comments cards) and attempt to improve where necessary. Discuss written comments with those concerned and take action where appropriate.
Maintenance :
• To ensure that the furniture and fixtures are in a well-maintained condition and the carpet and floor is clean.
• That all repair requests are conducted in a timely manner and follow up is done.
• To ensure correct procedures for machine maintenance and cleaning are followed.
• To schedule and train the Lido Supervisors
• To ensure United States Public Health standards are met and carried out as standard.
• To ensure that environmental policy is complied with in all aspects, including separating garbage at source.