Supervisor - Feast Restaurant

Sheraton Grand Hotel, Dubai; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

Sheraton Grand Hotel, Dubai is seeking an Outlet Supervisor- TBOS to supervise restaurant service operations across shifts, ensuring high guest satisfaction and cost efficiency. You will lead a team, coordinate with related departments and uphold brand standards.

The role requires a Bachelor degree in hospitality and at least three years of F&B service experience, with strong communication and supervisory capabilities. A focus on training and compliance with safety policies is essential.

Qualifications

• Bachelor degree and 3+ years F&B service experience.
• Strong communication and leadership skills.
• Knowledge of hotel F&B operations and safety policies.

Responsibilities

• Supervise and lead restaurant service operations during shifts.
• Organize pre-shift meetings and share relevant information with associates.
• Coordinate with Guest Relations, Front Office and other departments to ensure guest satisfaction.
• Manage duty schedules and mise-en-place per service requirements.
• Report maintenance, cleanliness and other issues to management; train new team members.

Skills

Communication

Team Leadership

Operational Planning

Guest Relations

Education

Bachelor degree in hospitality management

Tools

Hotel computer systems

Job description

We will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honest and ethical in everything we do.

POSITION PURPOSE

To assist and enable employees under your control to consistently achieve product and service delivery standard and ensure a high degree of guest care. To comply with restaurant policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

As Outlet Supervisor- TBOS you are responsible to supervise and head the service operation within the restaurant during specific shifts, aiming for the highest possible customer satisfaction, cost efficiency and profitability.

ESSENTIAL FUNCTIONS

• Organize and conduct pre-shift and departmental communication meetings for share with the associates all relevant information such as occupancy, menu changes, daily schedule and work assignments
• Ensure the tidy and good appearance of him/herself and his/her subordinates
• Work closely with the team / Guest Relations / Front Office and other key service departments
• Monitor duty schedules for the respective team
• Work within the team to prepare all mise-en-place according to 24 hours' service requirements
• Report any damage or maintenance defects report cleanliness and maintenance issues to the immediate Manager
• Personally communicate all complaints/issues to the Outlet Manager and F&B Operations Manager.
• Excellent knowledge of the menu in order to answer guests' queries
• Attend regular training sessions according to Training plan
• Responsible for all the keys/access cards
• Performs any other duties as requested by the Management
• Support in generation of new ideas for service and products that will maintain a competitive and leading edge over competitive set
• Assist Assistant Manager in training new team members

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel such as provide direct service to guests as needed, including, but not limited to, delivering orders, bussing, general clerical/cashier duties and service support to other dining venues when requested.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace;
• Must be able to read and write to facilitate the communication process;
• Requires good communication skills, both verbal and written;
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary;
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer;
• Ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening;
• Awareness of the importance on non-verbal communications in interaction with others;
• Knowledge of hotel food and beverage operations;
• Knowledge of food and alcoholic beverages;
• Must possess basic computational ability;
• Must possess basic computer skills;
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

QUALIFICATION STANDARDS

We do expect that you do have the experiences/ behaviors below. You:

• Have the ability to effectively communicate with other departments;
• Embrace and value operational guidelines and brand standards;
• Have the ability to plan and prioritize in order to achieve deadlines;
• Are adaptable to the ideas of different cultures, settings and situations;
• Enjoy working in a team setting;
• Do build lasting relationships with internal and external customers;
• Have immaculate personal presentation e.g. grooming and conversational ability;
• Demonstrate effective problem solving skills and analysis of issues and trends, in order to develop and apply appropriate strategies;
• Have knowledge of hotel computer systems and other IT related applications;
• Uphold ethical business practices.

EDUCATION AND EXPERIENCE

Bachelor degree required in addition to a minimum of three years food and beverage service background.

PSYCHICAL CONDITION REQUIRED FOR YOUR ROLE

• This job often requires sitting behind a computer for extended periods of time;
• This job often requires standing or walking for extended periods of time;
• This job often requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity;
• This job often requires to:
• Be able to lift up to 5.5kg on a regular and continuing basis;
• Be able to lift trays of food or food items weighing up to 11kg frequently;
• Be able to push and pull carts and equipment weighing up to 90kg occasionally.
• Be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• This job requires operating computers and computerized equipment.

EMPLOYMENT CONDITIONS

• This job may require you to work on holidays and/ or weekends;
• This job may require you to work a shift other than a day shift, including first, second, and split or overnight shift;
• This job often requires extended hours beyond a typical work week;
• This job requires you to conform to a conservative, formal grooming, attire and jewelry policy that will be monitored on a regular basis and may be addressed as seen fit by your manager;
• Sheraton Grand Hotel has a very strong commitment to safety and requires that you follow safety procedures closely;
• Our hotel has a no-tolerance policy regarding unlawful discrimination and harassment, and requires that you follow our anti-discrimination and anti-harassment policies.
• This job requires a well-paced ability to maneuver between functions occurring simultaneously.