Sepervisor
Movenpick Hotel & Resort
Total years of experience :11 years, 11 Months
RESPONSIBILITY & AUTHORITY
1. We expect that every guest in room-service is being granted full attention, reception and best possible
care.
2. That, with his friendly and courteous attitude, he supports and suggests to the guests as established by
the up selling program.
3. That he is thoroughly informed on all promotions, novelties and changes in the sales-program.
4. That he continuously trains subordinates and makes sure that his employees are trained and follow the
MP. Rules, training on job is done daily.
5. That he maintains a good communication between Restaurant and Kitchen.
6. That he builds a disciplined, well harmonizing team, especially in view of:
1. That he builds a disciplined, well harmonizing team, especially in view of:
• Careful introduction of new employees.
• Strict following of the general service requirements and basic service rules attached to this Job
description.
• Strict following of closing and opening check lists attached to this job description.
• Strict following of cleaning check lists attached to this job description.
• Strict following of the shift handover checklist.
• Human and professional development of his subordinates.
2. That the rules stated in the “service staff duty manual” are executed in his outlet.
3. Performs special duties as assigned by F&B manager and assistants.
4. Maintains updated the tray removal board.
RELATIONSHIP WITH GUEST AND STAFF:
1. Ensures that all guests are greeted and seated by the service staff or by himself.
2. That the service staff has permanently a clean appearance (including complete uniform, tag, polished
shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a
well trained organized and disciplined team.
3. He trains and supports his employees based on the general service requirements and basic service rules,
recommending and selling.
4. Informs his employees continuously on all promotion, specialties and other sales activities.
5. Ensure a proper, correct order taking to speed-up service and that guests getting a right order on his
table.
6. Actively participate in order taking, sales efforts and guest relations.
7. Handle all complains by calling immediately the Restaurant Manager or Ass. F&B Manager
PERSONAL:
1. Ensures a working discipline and a smooth team work between service and other departments.
2. Make sure that all rules and regulations according to MP guidelines are in use.
3. Set-up is done according to the manual.
TRAINING:
1. Solves daily operation problems with the daily training on the job. He knows that the most important
training is the training on the job. His presence allows him to correct any mistakes on the spot.
2. He concentrates especially for trainees and bus boys and work out individual training programs for
Them as per MP standards and requirements.
MATERIAL, INTERNAL ACCOUNTING SYSTEM INVENTORY:
1. Ensures a careful handling of all room-service material .
2. Control all restaurant material and eliminates chipped, broken or cracked dishes.
3. Help with the end-of-month or end-of-year inventory in his area of responsibility.
FURNATURE, EQUIPMENTS AND MACHINES:
1. Keep all furnishing clean and polished in accordance with the cleaning schedule.
2. All damaged furniture and machines are repaired with a maintenance request.
3. Controls and reports all defective lighting, fixtures and other electrical matters.
4. Is familiarized with all emergency procedures and assure that all of his employees are informed of the
pertinent emergency procedures.
Must be thoroughly familiar with all Mövenpick corporate and local Operational and Gastronomy Standards and ensure they are followed. Must be knowledgeable of menu items and ingredients as well as garnish and preparation time. Must have a wine and beverage knowledge that enables him in suggesting the appropriate beverage with each meal.
Complete knowledge of menu
Complete knowledge of wine and beverage list
Complete knowledge of preparation means and time.
Knowledge of sauces.
Sales man knowledgeable of promotions and special offers in the outlet and at the hotel.
Responsible for checking his allocated section of the restaurant to see that the mise en place has been carried out properly, tables are clean, chairs not shaking
Takes the guests order with all specifications
Knowledgeable of suggestive selling techniques and this is to be reflected through his ability to up sell and increase the average guest check.
Knowledgeable of Micros and billing procedures.
Communication skills with both guests and colleagues
Communicates to his or her superior any difficulty, guest comment and other relevant information.
Assisting in mise en place including proper polishing, stocking of equipment,
Establishes and maintains effective employee working relationships.
Proper Guest interaction
Attends and participates in daily briefings and other meetings as scheduled. Attends all scheduled training sessions.
Prepares in advance all material & equipment needed for service.
Cleans and resets his/her working station
Prepares in advance Food, Beverage, Material and equipment needed for service as per the food and beverage policies and procedures.
Follows the hotel grooming standards and dress code.
Performs related duties and special projects as assigned.
Participates in functions and activities with other outlets when required
Is knowledgeable with the proper cutlery set up for each dish and thus adjusts the set up according to the guest order.
Assists in filing, coaching and training.
Maintains and controls all operating equipment at his section.
Participates actively in service, clearance and set up.
Serve women first
Serve from right
Restate name of each item when served
Must acknowledge guest within 2 minutes of being seated
Must deliver first course within 15 minutes of taking order
Must clear dishes within 3 minutes of courses being finished
Must inquire of satisfaction within 3 minutes of entrée being delivered
Must offer drink refill when drink is two thirds consumed
Must present check within 5 minutes of guests request
Must collect payment within 3 minutes
Must suggest juice, in breakfast and must suggest wine drink during meals if not included in offer
Must uphold guest relations, dress and grooming, job performance,
Hospitality industry has always drawn my attention, when I decided that it'll be my major. And as known, when you do something you love, you'll be successful. At the same time, I have worked in the hospitality sector, in order to improve faster as I have opened a restaurant with my brother.