Restaurant Supervisor

Location Overview
Join our team in Aman Nai Lert. Amid the skyscrapers of central Bangkok, Thailand’s first urban Aman hotel and residences will rise from the verdant sanctuary that is Nai Lert Park. Here, history and nature will come together to tell a new Aman story, one entwined with the exceptional legacy of Thailand’s revered Nai Lert family.

•  Scope of Work: 

Detail-oriented, reliable, experienced restaurant supervisor to join our growing team. In this position, you will play a key role in managing all aspects of the restaurant business. You will be expected to deliver a high-quality experience to our guests and motivate our staff to ensure excellent customer service. Supervisors will be responsible for maintaining quality and increasing profitability. Exceptional management skills and a strong understanding of customer service are a must. 

• Responsibilities and Duties: 

Please note that this is not an exhaustive list of everything that needs to be done.   

Aman employees always find new ways to look after the business, their guests and their colleagues.    

Within this, the key responsibilities for this position are: 

General 

• To ensure that the Brand is protected, to ensure that all business partners and guests are surprised and delighted by their on-property experience, in the best traditions of the Aman culture. 

• To approach the overall sales of food and beverage activities from a strategic perspective. 

• To ensure that associates also provide excellent service to internal customers in other departments as appropriate. 

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 

• Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise. 

Operational 

• Train, develop and lead the colleague’s team within the outlet. 

• Ensure that all departmental operational procedures are adhered to. 

• Work with Culinary team to maintain appropriate menus, offerings, and par levels. 

• Ensure that cleanliness and safety of the outlet and surrounding area is maintained. 

• Assist as a liaison between outlet colleagues and other departments in absence of a manager. 

• Ensure all guest/colleague comments and concerns are effectively resolved. 

• Performances are managed through coaching, documentation, feedback, and positive reinforcement. 

• Maintaining accurate records on performance and audits, attendance, grooming, service deficiencies, schedule, and payroll. 

• Recognize colleagues through comment cards, incentives, and continuous feedback. 

• Assist in conducting monthly inventory reconciliation with supporting actions of inventory management. 

• Meet daily deadlines as reflected in the operational plan. 

• Maintain daily productivity as outlined in the monthly budget. 

• Continuously seek out creative ways to improve service and overall F&B revenues and profitability. 

• Act as a dynamic member of the hotel's F&B team and ensure strong departmental representation on other hotel committees and activities. 

• Ensure hotel grooming and appearance standards are adhered to throughout the outlet. 

• Ensure a clean and SAFE working environment, with continual emphasis on promoting colleague health and safety. 

• Promote teamwork and respectful workplace practices between the kitchen and service colleagues. 

• Assumes full operational responsibilities for outlet in absence of an Assistant Restaurant Manager and/ or Outlet Manager. 

• Participate and monitor colleagues’ involvement on all hotel wide committees, including Health & Safety and social. 

• Meet, greet, and seat the guests, and touch every table at least once during the meal. 

• Oversee guest selection and ensure proper placement and distribution. 

• Floor presence during shift, greeting and interaction with guests. 

• Prepare shift schedules according to Hotel occupancy and special functions. 

• Complete menu knowledge (Etc. breakfast, lunch, dinner, beverage service area) 

• Co-responsible with Assistant Restaurant Manager for training. 

• Performance Goals & Performance Evaluation Criteria: 

• Good interaction with guests. ‘Be a representative of Aman, culture and traditions’ 

• Achievement of guest satisfaction 

• Individual productivity 

• Work & Training attendance and punctuality record