Restaurant Supervisor

The Supervisor will oversee the daily service operations in the department and assist the team with all aspects of the service. A supervisor will ensure that the team works together to ensure exceptional service and a memorable experience for each guest.Relationships

1. Reports functionally to the Restaurant Manager.
2. Communicates and cooperates with team members and guests.

Responsibilities

1. Supervise daily shift, ensuring exceptional service and compliance of all service providers regarding policies, standards and procedures, including completion of checklists and following Piatti Points of Service in Table Management.
2. Assign waiters/waitresses and runners in cooperation with the management.
3. Assist the managers in ensuring the opening and closing procedures of the restaurant are completed, including the completion of final procedures with cash out, kitchen staff and lockdown.
4. Monitor the work of waiters and runners, observing their service behaviour to provide feedback for performance improvement, whilst communicating a clear and consistent message regarding the departmental goals and participation in training.
5. Ensure staff works together to ensure optimum service and that guest needs are met.
6. Inspect grooming and attire of staff, and rectify any deficiencies from the standards sets in Piatti Professional Appearance and Uniforms.
7. Provide personalised service by adhering to Piatti food & beverage standards, engaging with our guests and creating memorable experiences for them.
8. Ensure that each guest has an exceptional and memorable experience; continuously monitor their needs, checking that their meals are satisfactory and taking action to solve problems or, if necessary, refer problems to management.
9. Knowledgeably answer questions about menu items, explain how various menu items are prepared, describe ingredients and cooking methods, make food and beverages recommendations on request and inform customers of daily specials.
10. Assist waiters on the floor during periods of high demand, taking orders from guests for food and beverages and serving, accurately writing orders on slips, and entering orders into computers for transmittal to the kitchen. Following Piatti Points of Service in Table Management.
11. Ensure that tables and dining areas are clean and set for new guests, tables are cleared and reset promptly and according to standards, and service areas are well stocked.
12. Ensure the team is serving beverages according to service standards, including at the correct temperature and inappropriate glasses and promptly fill/replenish glasses, ensuring an exceptional guest experience.
13. Maintain sanitation and cleaning standards to achieve guest satisfaction, including ensuring cleaning schedules are followed, and work/guest areas are clean and sanitary.
14. Prepare accurate bills that itemise total meal costs and taxes, present bills, and collect customer payments.
15. Answer the phone, collecting accurate guest information regarding reservations or enquiries.
16. Adherence to and awareness of environmental, health and safety policies and procedures.
17. Participate in training and demonstrate learning, including PIATTI Induction and Training.
18. Assist management in hiring, training, evaluating, disciplining, and motivating staff; and serve as a role model for Piatti standards and policies.