Role Objective:Supervising and coordinating the outlet staff; ensuring the smooth running of the restaurant; making sure there are no hitches during and after service to customers in the assigned location. Work Activities:
Estimate food consumption, place orders of food and beverages to the restaurant head quarters.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards are obeyed.
Maintain budget, pay bills, monitor bookkeeping records and perform other record keeping tasks.
Meet with sales representatives to order supplies such as tableware, utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Schedule work hours for servers and kitchen staff.
Works closely with Production Officer for daily supply of quality food in the right quantity for the outlet.
Holds a very short daily briefing with his/her team in the outlet to make them aware of the day’s menu and follows up to promote them.
Ensure timely and satisfactory resolution of all customer complaints/issues: within 24 hours.
General Activities:
Identify and estimate quantities of foods, beverages, and supplies to be ordered.
Evaluate health and safety practices against standards.
Make decisions and solve problems concerning menus and staff.
Handle food, utensils, and bookkeeping materials.
Inspect equipment and food deliveries.
Monitor and oversee purchases, menus, and staff.
Perform administrative activities such as scheduling, budgeting, etc.
Inspects the outlet on a daily basis for general tidiness and good state of repair.
Coordinates supply requisitions for the outlet.
Ensures that his frontline staff are properly kitted and knows what to do.
Log and evaluate all customer complaints/issues within 24 hours of receipt.
Required Skills & Experience:
Supervisory Skills
Customer Service Skills
Planning & organizing skills
Ability to accept constructive feedback
Ability to cope well under pressure
Ideal candidate must be firm, honest, hard working and credible.
Minimum of 2-3 years supervisory role in the hospitality/Industrial Catering services.
Salary & how to apply:Salary: N40, 000/m + daily feeding + other benefits.
go to method of application »
Experienced eatery supervisors should apply to recruitment@stresertservices.comusing ‘ERG-OUTLET’ as the subject of mail
Apply via :
recruitment@stresertservices.comu
