F&B Team Lead

Hyatt Hotels Corporation; Oman; On-site; OMR 15,380 - 23,070; Full time

Job summary

Hyatt Hotels Corporation is seeking a Restaurant Supervisor for their location in Al Batinah South Governorate, Oman. The ideal candidate will have at least 2 years of experience in food and beverage luxury hotels and will be responsible for overseeing restaurant operations, ensuring customer satisfaction, and managing staff training and scheduling.

The role requires effective communication, strong leadership, and the ability to maintain quality service standards while managing inventory. Candidates should be prepared to work in a high-volume environment and demonstrate flexibility in their responsibilities.

Qualifications

• Must have a minimum of 2 years experience in F&B Luxury Hotels.

Responsibilities

• Oversee all restaurant operations both front and back of house.
• Ensure customer satisfaction and respond to complaints professionally.
• Train new employees and schedule department staff.
• Maintain health code compliance and inventory monitoring.

Skills

Experience in F&B Luxury Hotels

Customer service

Team management

Inventory management

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps bring events to life."

Qualifications

Must have a minimum of 2 Years Experience in F&B Luxury Hotels.

Responsibilities

• Oversee all front and back of house restaurant operations.
• Ensure customer satisfaction through promoting excellent service, responding to customer complaints tactfully and professionally.
• 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.
• Maintain a clean and tidy appearance in accordance with the hotel’s grooming standards.
• Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
• Show understanding, support, encouragement and helpfulness to guests as well as suppliers and colleagues.
• Maintain quality control for all food and beverage.
• Be reliable and ensure you and all team members are at work on time.
• Project future needs for goods, fruits, beverage stationary, cleaning products and order accordingly.
• Oversee health code compliance and sanitation standards.
• Carry out all professionally reasonable instructions given by your superior.
• Monitor inventory for CCG and all equipment required for outlets.
• Conduct regular inspection of dispense bar/lounge bar to ensure proper standards of hygiene.
• Monitor the restaurant cash flow and settle outstanding bills.
• Check in on dining guests to enquire about food and service quality.
• Resolve guests’ complaints in a professional manner.
• Generate weekly, monthly and annual reports.
• Attend quarterly P&L meetings.
• Seek ways to cut waste and reduce operational costs.

Physical Effort

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

Work Contacts

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

Working Condition

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

Technical Expertise - Restaurant Supervisor

• Effectively manage the restaurant in the absence of the Restaurant Manager / Assistant Restaurant Manager.
• Ensure service style, tabletop and overall presentation of the product in accordance with the hotel’s image.
• Responsible for floor assignment during the shift.
• Keep the operation running smoothly.
• Collect guest feedback and take necessary action if something does not match the standard.
• Review customer surveys to develop and implement ways to improve customer service.
• Monitor bar operations and support the bar attendant if required.
• Ability to use standard software applications and hotel systems, including point of sale systems.
• Plan and control beverage inventory level.
• Ensure all established standards of operation are implemented.
• Work with accounting to prepare and implement inventory procedures.
• Constantly seek to profit engineer by monitoring cost of sales and implementing revenue‑increasing products/programs activities.
• Collaborate with the outlet manager to ensure consistent work performance.
• Maintain effective controls in the Beverage Department.
• Responsible to train staff on a daily basis.

Location

Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina | Cambridge, MD, US