Supervisor - All Day Dining (Pre-Opening) - Conrad Kuala Lumpur

Hilton; Kuala Lumpur; On-site; MYR 67,000 - 100,000; Full time

Job summary

Hilton in Kuala Lumpur is seeking a Supervisor (All Day Dining) to lead daily restaurant operations and ensure superior guest service. You will supervise team members, manage station readiness, and maintain high standards of food safety and presentation.

The role requires 2-4 years in a managerial hotel setting. Strong English and a proactive attitude are essential for delivering exceptional dining experiences and coordinating with multiple departments.

Qualifications

• 2-4 years managerial position in a luxury hotel or international chain hotel.

Responsibilities

• Ensure the restaurant, buffet, live cooking stations, cashier area, tables and service stations are ready for service.
• Supervise and coordinate the team during daily operations to ensure efficient and professional service.
• Maintain knowledge of the menu, buffet offerings, live cooking stations, promotions, and other hotel dining outlets.
• Explain menu items confidently and provide recommendations based on guests' preferences, nationalities and dietary requirements.
• Ensure buffet and live cooking stations are presented, labeled, replenished and maintained to required standards.
• Monitor food quality, presentation, cleanliness and hygiene; communicate concerns to the relevant department.
• Welcome and acknowledge guests warmly; provide attentive and personalized service throughout the dining experience.
• Handle guest requests and minor complaints professionally; escalate when required.
• Monitor reservations, VIPs, groups and special occasions; brief the team accordingly.
• Coordinate with Kitchen, Bar, Stewarding, Front Office and other departments for smooth operations.
• Support the Assistant Outlet Manager and Outlet Manager in controlling service standards and guest satisfaction.
• Assist in training and coaching new team members on Tiga's service standards, menu knowledge and procedures.
• Lead by example and maintain a positive team environment; assist during busy periods.
• Ensure compliance with hotel policies, food safety, HACCP, health, safety and hygiene standards.
• Report accidents, incidents, equipment issues, guest complaints and operational concerns to the Supervisor/Manager.
• Carry out other reasonable duties assigned by the Assistant Outlet Manager and Outlet Manager.

Skills

Leadership

Training

Team supervision

Customer service

English ability

Job description

The Supervisor (All Day Dining) is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

AnSupervisor (All Day Dining) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

2-4 years managerial position in a luxury hotel or international chain hotel.

Good English skills, both verbal and written to meet business needs.

Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.

Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.

Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

Strong leadership and training skills.

As the Supervisor (All Day Dining), you will be responsible for performing the following tasks to the highest standards:

• Ensure Tiga is fully prepared for service, including restaurant, buffet, live cooking stations, cashier area, tables, and service stations.
• Supervise and coordinate the team during daily operations to ensure efficient and professional service.
• Maintain excellent knowledge of Tiga's menu, buffet offerings, live cooking stations, promotions, and other hotel dining outlets.
• Confidently explain menu items and provide suitable recommendations based on guests' preferences, nationalities, and dietary requirements.
• Ensure buffet and live cooking stations are properly presented, labelled, replenished, and maintained to the required standards.
• Monitor food quality, presentation, cleanliness, and hygiene throughout service and communicate any concerns to the relevant department.
• Welcome and acknowledge all guests warmly and ensure they receive attentive and personalized service throughout their dining experience.
• Handle guest requests and minor complaints professionally, following up promptly and escalating matters to the Assistant Outlet Manager and Outlet Manager when required.
• Monitor reservations, VIPs, groups, special occasions, and special guest requirements, ensuring the team is properly briefed.
• Coordinate closely with Kitchen, Bar, Stewarding, Front Office, and other departments to ensure smooth outlet operations.
• Support the Assistant Outlet Manager and Outlet Manager in controlling service standards, operational procedures, and guest satisfaction.
• Assist in training and coaching new team members and trainees on Tiga's service standards, menu knowledge, and operating procedures.
• Lead by example, maintain a positive team environment, and assist team members during busy periods.
• Ensure compliance with hotel policies, food safety, HACCP, health, safety, and hygiene standards.
• Report accidents, incidents, equipment issues, guest complaints, and operational concerns to the Supervisor / Manager.

Carry out any other reasonable duties and responsibilities assigned by the Assistant Outlet Manager and Outlet Manager.