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• Review bookings and plan for the smooth department operation during shift.
• Review daily arrivals and departures to ensure proper handling of Special Guests, VIP Guests and Groups.
• Ensure F&B area is checked prior opening to guests and ensure all area is clean, properly equipped and in a high standard of maintenance.
• Implement and maintain guest recognition program, taking special care with food likes and dislikes and allergies or special dietary requests.
• Assist in scheduling, training and providing feedback to F&B Host.
• Handle guest feedbacks, inquiries, and comments. Log them and initiate appropriate action and follow up.
• Be responsible for evacuation, in cases of emergency, acting as first point of contact for guests and the emergency services; be accountable for guests’ safety and comfort.
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
• Supervise the F&B Host’s team.
• Ensure that you’re working area is of exemplary clean nature.
• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.
• Be present throughout service.
• Greet guests on arrival and conduct welcome and check‑in procedures in an efficient and friendly manner, using guest name whenever possible.
• Answer outlet telephone courteously and efficiently as specified in department standards.
• Inspect condition and cleanliness of menus, ensure designated amounts are available, and update menus.
• Work with an empathetic attitude and if there is any problem which cannot be handled, must contact supervisor.
• Ensure that all guests are greeted courteously and attentively in the working area.
• Attend regular meeting and briefing to keep informed of policies and procedures, special events, further improvement plans and guest comments.
• Ensure the prompt and efficient service required by standards.
• Take order from any food & beverage outlet menus.
• Ensure all mis‑en‑place for restaurant service is correctly prepared prior to opening hour of service.
• Have a good knowledge of all outlet menus (food and drinks) and F&B day to day activities.
• Have good knowledge of all F&B outlets opening hours.
• Maintain a high standard of personal appearance, grooming and hygiene.
• Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
• Ensure the privacy of guests, partners and residential owners, I will apply an extra level of protection to any sensitive personal data and use confidential information only to perform my job.
• Ensure all equipment of the department is kept clean and in good working condition.
• Upsell all resort facilities and activities.
• Attend meetings and training as required.
• Knowledge and strict adherence to LQA standards.

To execute the position of Restaurant Supervisor, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized hospitality school and more than two years’ experience in a similar operational role.

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including MICROS/point of sell platforms. I am familiar with Food and beverage terminology, application, costs, menu development food and hygiene codes and controlling inventory.

I have an excellent command of written and spoken English with some knowledge of the local language and customs.

The above is intended to provide an overview of the role and responsibilities for a Restaurant Supervisor at Six Senses, The Palm Dubai. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses The Palm, Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.