Restaurant Supervisor / Assistant Restaurant Manager / Restaurant Manager

- Experiences of working in bar and/or restaurant

- Communicates effectively with colleagues.

- Good service minded

- Good teamwork and collaboration

- Management and leadership skills

- Supervises the day to day operation of all the employees involved in the outlet stated, facilities, sales and costs. (for Supervisor, Assistant and Restaurant Manager level)

- Will ensure that all points of the Daily Task lists are taken care of before service.

- Controls and analyses on an on-going basis, the following:

- Quality level of service

- Guest satisfaction

- Operating costs

- Sanitation, cleanliness and hygiene

- Supervises, coordinates and directs the prompt, efficient and courteous serving of food and beverage in the station assigned, with the Supervisors, Captains and the waiters/waitresses at the various kitchens and bars.

- Establishes and maintains effective employee relations.

- Attends pre-mail briefings and maintains liaison with the Executive Sous Chef and Head Barman in the absence of the Restaurant Manager.

- Participates in service as necessary in accordance with the requirements and practices of the Escape.

- Ensures grooming and appearance of employees are to the required standard.

- Controls stocks for daily use in the outlets to ensure service requirements are met.

- Conducts all administrative work required including but not limited to in the absence of or when assigned by the Restaurant Manager:

- Attendance records

- Duty roster

- Logbook

- Overtime records and communication with HR

- Complies with the outlets health, fire and safety, hygiene policies.

- Implementing and supporting Escape policies and procedures.

- Monitoring adequate stock levels at his area to meet the demands of the operation.

- Taking care and responsible for machinery, operating equipment and hardware in his assigned area.

- Responsible for the stock take and inventories in his/hers area if assigned by Escape Restaurant Manager.

- Communicates effectively between sections within the area of responsibility.

- Directing and coordinating the activities of all assigned personnel and meeting operational responsibilities.

- Maintaining positive employee relations in a supportive environment.

- Inducting, orienting, and training assigned personnel to meet section responsibilities.

- Responsible for the correct timing during service and to ensure that food and beverage quality served is always at the highest standards.

- To minimize waste and spoilage.

- Management reserves the right to make changes to this job description at its sole discretion and without advance notice.