Shift Supervisor (Restaturant) - QSR

Al Mansoor Enterprises

  • أبو ظبي
  • دائم
  • دوام كامل
  • قبل 7 أيام
Job Title: Shift Supervisor (Restaurants)Salary 4004 all inclusiveDuty meal providedAir ticket 1600 once in 2 yrsVisa and medical providedJOB PURPOSE:To assist the management team in co-ordinating and controlling one of the three main areas in the restaurant:kitchen, dining area or front counter while maintaining consistency and a high standard of Quality, Serviceand Cleanliness in these areas.. KEY ACCOUNTABILITIES:Job Specific Accountabilities
  • Ensuring effective staff positioning to handle anticipated sales.
  • Deliver Gold Standards.
  • Ensuring product quality and quantities.
  • Monitoring QSC throughout restaurant.
  • Training and developing staff as outlined by Restaurant Manager and Assistant Manager.
  • Completing checklist on your assigned area, kitchen, dining area or front counter.
  • Demonstrate high standards of Quality, Service and Cleanliness and set good examples of general
conduct and leadership.
  • Complete own supervisors training book including training on preparation, production, front counter and
dining area.
  • Ensuring customers are recognised and looked after with courtesy, efficiency and consistent speed of
service (3 minutes or under).
  • Responsibility for reporting personnel, operational, health and safety problems to manager on duty.
  • Duties as directed or required by the manager running the shift.
Organisation and Training of Staff
  • Induct all new staff using the Staff Training Presenter.
  • Identify individual and operational training needs.
  • Complete workstation training using the 4-step training method.
  • Give corrective coaching to all who need it.
  • Plan for staff training each shift – cross train staff.
Position staff in your area based on willingness, ability and need.
  • Evaluate staff at the start of the shift re: appearance, timekeeping etc..
  • Lead by example – follow all procedures and be professional in your conduct.
  • Plan for staff breaks and shift changeovers.
  • Act as the link between management and staff.
Equipment
  • Complete the QSC checklists for your area.
  • Report any discrepancies to the manager immediately.
  • Follow the cleaning and maintenance sections of the Daily Maintenance Planner to assign duties.
  • Hazard spot for faulty equipment or potentially dangerous procedures.
  • Train staff in correct working practices.
  • Ensure all personal protective equipment is kept clean, tidy and accessible for staff.
  • Train staff in the correct use of personal protective equipment.
Health and Safety
  • Reinforce correct hand washing procedures.
  • Know your legal responsibility for the health and safety of yourself and others.
  • Ensure all new and existing staff has received full Induction training.
  • Report any potentially hazardous situations to a manager immediately.
  • Know who are the trained first aid personnel in restaurant.
  • Train staff in the correct use of chemicals.
  • Know and reinforce the correct procedures regarding health and safety as laid out in the Operations
Manual and evaluated by the Brand Standards Trainers.Security
  • Know the Loss Control procedures for receiving and storage and cash control.
  • Accurately record staff meal breaks.
  • Ask for visitor’s identification.
  • Ensure staff clock in and out correctly.
  • Hazard spot while doing travel paths.
  • Be aware of undesirable or suspicious people and alert the manager.
  • Monitor portion control in all areas.
Product Quality
  • Ensure the Standards of Excellence and Supreme Quality checklists are completed.
  • Prepare condiments according to sales projections and Condiment Stock Guide.
  • Ensure accurate stock rotation and discard times are observed.
  • Ensure stock levels are followed.
  • Ensure correct production procedures are followed.
  • Ensure Condiment Pull Chart is adhered to.
Cleanliness and Hygiene
  • Ensure staff know and follow the regulations.
  • Supervise the mixing of chemicals in the correct proportions.
  • Plan routine cleaning tasks and ensure each are completed daily.
  • Correct staff that exhibit poor food hygiene practices.
Promotions
  • Keep up to date with the marketing brief for forthcoming promotions.
  • Correctly display all POP materials.
  • Brief staff on current promotion and voucher redemption procedures.
Participate in management discussions on local restaurant marketing.
  • Act as a salesperson for children’s parties, new products etc.
  • Supervise children’s parties.
Customer Service
  • Reinforce service opportunities with the staff.
  • Ask directly for customer feedback.
  • Follow up on staff service commitments.
  • Create the right atmosphere for staff to give great service.
  • Respond quickly to customer requests when dealing with complaints.
  • Request management assistance for complaints you cannot deal with.
  • Recognise great service when you see it and give appropriate feedback.
  • Let staff know how they are performing with Mystery Shop and Brand.
  • Operations Trainer visits.

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