F & B Supervisor

Hyatt Hotels Corporation; Dhofar; On-site; OMR 6,700 - 10,000; Full time

Job summary

Hyatt Hotels Corporation in Oman seeks a Restaurant Supervisor to oversee front and back of house operations, ensuring exceptional guest experiences and compliance with hotel standards.

You will train staff, schedule shifts, monitor inventory, manage cash flow, respond to guest feedback, and generate weekly and monthly reports. Experience in hospitality and strong interpersonal skills are required.

Qualifications

• High school diploma or GED is required.
• At least 1 year of supervisory experience is preferred.
• Experience in a hotel or restaurant environment is preferred.
• Strong interpersonal and problem-solving abilities are essential.
• Ability to work well under pressure in a fast-paced environment.
• Teamwork and guest-focused service are critical.

Responsibilities

• Oversee all front and back of the house restaurant operations.
• Promote excellent service and respond to customer complaints tactfully and professionally.
• Train new employees and provide ongoing training; prepare weekly schedules and monitor attendance.
• Maintain a clean, neat appearance and adhere to grooming standards.
• Ensure health code compliance and sanitation standards.
• Monitor inventory and cash flow; manage daily operations efficiently.
• Generate weekly, monthly and annual reports and review with management.
• Attend quarterly P&L reviews and seek cost-saving opportunities.

Skills

Supervisory experience

Interpersonal skills

Problem-solving abilities

Teamwork

Customer service orientation

Education

High school diploma or GED

Tools

Point of Sale systems

Job description

Close Inclusive Collection Job Postings Notification

\"Hyatt is a place of learning - similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.\"

1.Oversee all front and back of the house house restaurant operations.

2.Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.

3.Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.

4.Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.

5.Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.

6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues

7. Maintain quality control for all food and beverage.

8. Be reliable and ensure you and all team members are at work on time.

9. Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.

10. Oversee heath code compliance and sanitation standards.

11. Carry out all professionally reasonable instructions given by your superior.

12. Monitoring inventory for CCG and all equipment required for oulets.

13. Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.

14. Monitaring the restaurant cash flow and settling outstanding bills.

15. Checking in on dining guests to enquire about food and service quality.

16. Resolving guests complaints in professional manner.

17. Generate weekly, monthly and annual reports.

18. Attend quarterly P&L meeting.

19. Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:-

Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:-

Must be able to work in a high volume fast paced environment.

Technical Expertise Restaurant Supervisor

1. Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.

2. Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image.

3. Responsible in making floor assignment during the shift.

4. Responsible in keeping the operation running smoothly.

5. Find the guest feedback, and take necessary action if something is not match with the standard.

6. Reviewing customers surveysto develop and empliment way to improvecustomer service.

1. Monitoring the bar operational, and supporting the bar attendant if required.

2. Ability to use standard software application and hotel systems including point of sale systems.

3. Plan and control beverage inventory level

4. Ensure all established standards of operation are implemented.

5. Work together with Accounting to prepare and implement inventory procedures

6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

7. Work together with the outlet manager for consistence work performance

8. Maintaining effective controls in the Beverage Department.

9. Responsible to train staff on daily basis

Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Supervisory Experience: At least 1 year of supervisory experience
• Previous experience in a similar role within the hotel industry is preferred.
• Strong interpersonal and problem-solving abilities Highly responsible & reliable Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Experience in the field is a strong asset

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