restaurant supervisor - domes of corfu

The Restaurant Supervisor supports the restaurant manager or the Operations Manager in overseeing their outlet's daily operations. The Supervisor ensures that the restaurant runs efficiently, maintaining high standards of service and food quality while ensuring a positive guest experience. This role combines management and organizational skills, and an understanding of hospitality and good customer service to guide the restaurant team and ensure smooth service during busy periods at Domes.

Some of the responsibilities:

Guest Interaction and Satisfaction

• Welcome guests as they arrive and ensure they are seated according to their preferences or special needs.

• Maintain visibility on the restaurant floor, ensuring that service remains efficient, and that any guest concerns are addressed immediately.

• Provide guests with information on menu items, daily specials, and any promotions, and encourage upselling when appropriate.

Operational Management

• Lead and manage restaurant operations to ensure smooth running of the outlet, including effective management of staffing levels and inventory treasury.

• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials, guests’ food allergies or restrictions.

• Implement effective procedures for food and beverage quality control, presentation, and service.

• Emphasizes the restaurant’s upselling.

Team Training and Development

• Encourages and appraises staff performance and provides feedback to improve productivity.

• Train, motivate, coach, and discipline employees, ensuring staff are delivering on the Domes Brand values and standards of service excellence.

• Evaluates and assigns responsibilities to his subordinates according to their abilities and skills.

Administrative Support

• Help manage staff schedules to ensure adequate coverage during all shifts, particularly during peak hours.

• Assist in preparing daily, weekly, and monthly reports on operational metrics such as sales, labor costs, and customer feedback.

Requirements

Useful to have:

•   A bachelor’s degree in hospitality management, Business Administration, Restaurant Management, Culinary Arts, or a related field is preferred.

• A minimum of 2 years of experience in a luxury hospitality environment is required.

• Good knowledge of food safety standards, sanitation regulations, and kitchen procedures.

• Very good knowledge of the English language and good Ms-Office knowledge.

• WSET certification (will be considered a qualification)

What you will bring:

• Ability to work under pressure and handle multiple tasks simultaneously.

• Excellent planning and organizational skills.

• Ability to build relationships, internal and external, within the F&B department and between the F&B and the rest of the departments.

• Supervisory skills and Performance Management to support team members, particularly during busy service periods.

• Exceptional customer service skills, with the ability to build rapport with guests, anticipate their needs, and provide personalized service.

• Excellent verbal and written communication skills for interacting with guests, staff, and hotel management.

Benefits

You will benefit from:

• Competitive Remuneration Package

• Continuous Training & Development opportunities

• Friendly Work environment