Restaurant Supervisor: Lead Service & Team Excellence

Le Méridien Hotels & Resorts; Jakarta Pusat; On-site; IDR 60,000,000 - 120,000,000; Full time

Job summary

Le Méridien Jakarta is seeking a Non-Management team member in Full Time Food & Beverage operations. The role focuses on ensuring staff collaboration to deliver optimum service, inspecting grooming, completing opening/closing duties, and maintaining safety and cleanliness across dining areas.

The position supports management in hiring, training, scheduling, and guiding staff, while upholding company policies and guest satisfaction. Strong supervisory capability is essential.

Qualifications

• High school diploma or GED is required.
• At least 2 years of related work experience.
• At least 1 year of supervisory experience.

Responsibilities

• Ensure staff works as a team to provide optimum service and meet guest needs.
• Inspect grooming and attire of staff and rectify deficiencies.
• Complete opening and closing duties, prepare supplies, clean equipment and areas, and secure doors.
• Monitor dining rooms for seating, service, safety and guest wellbeing; manage inventories and stock requisitions.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining and motivating employees; be a role model and first contact for fairness policies.
• Follow all safety, security and company policies; report accidents and unsafe conditions; uphold confidentiality and protect assets.
• Welcome and acknowledge guests per standards; anticipate service needs and assist guests with disabilities; express sincere appreciation.
• Communicate clearly and maintain positive working relationships with team; seek continuous improvement in quality, efficiency and cost savings.

Skills

Staff supervision

Education

High school diploma or GED

Job description

Le Méridien Jakarta is seeking a Non-Management team member in Full Time Food & Beverage operations. The role focuses on ensuring staff collaboration to deliver optimum service, inspecting grooming, completing opening/closing duties, and maintaining safety and cleanliness across dining areas.

The position supports management in hiring, training, scheduling, and guiding staff, while upholding company policies and guest satisfaction. Strong supervisory capability is essential.