Cafe/ Restaurant Supervisor at Fairmont Chateau Lake Louise Alberta

Gold Coast, Queensland, Australia -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

75000.0

Posted On

20 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Guest Service, Team Management, Food And Beverage Service, Stock Control, Rostering, Budgeting, Legislation Compliance, Operational Reporting, Menu Knowledge, Wine Knowledge, Opening Procedures, Closing Procedures, Maintenance Reporting, Complaint Handling, RSA Certification, Sequence Of Service

Industry

Hospitality

Description

Company Description Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor thus has a portfolio of incomparable brands, led by more than 300,000 employees around the world. More than 65 million members benefit from the group's complete loyalty program, ALL - Accor Live Limitless. Job Description We are seeking passionate and driven individuals who are hungry for career progression and want to take on the role of Café or Restaurant Supervisor. We are hiring for multiple positions across regional Australian locations outside of Sydney, Melbourne, and Brisbane. As our next Café or Restaurant Supervisor you will: Provide passionate, knowledgeable and friendly service to external and internal guests at all times. Ensure all Team Members maintain smooth and efficient food and beverage service within their allocated section, anticipating guest needs before being asked. Assign Team Member allocation of duties, ensuring rotation of job tasks and maximising productivity. Conduct pre-service and post-service briefings (where required). Support the Head of Department in ensuring that all Team Members receive a thorough induction upon commencement, ongoing training and attend formal training sessions. Assist Head of Department in preparing training plans for Team Members and conducting on the job training sessions. Assists in conducting Performance Development Appraisals of Team Members when required. Maintain par levels and order stock as required. Monitor rosters in accordance with legislation and business levels, ensuring at all times the department is staffed appropriately and operating within budgetary guidelines. Have an understanding of all licensing and operating legislation which affects the department including the Liquor Act. Complete all operational reports on a daily basis establishing workable records of the department history for future forecasting. Ensure food items offered in the outlet are of a consistent standard and provide the Chef with feedback in relation to sales, wastage, menu changes or special requests. Establish and maintain open channels of communication between all departments in the Property particularly the kitchen to ensure the smooth operation of the department. Ensure the department is consistently ready for service at the scheduled operating times. Perform the reconciliation of daily takings Ensure Team Members have a strong product knowledge of the ingredients, method of preparation and presentation of all items on the menu and buffet. Ensure Team Members have strong product knowledge of all wine styles on the outlet wine list. Ensure that all opening and closing procedures are carried out to an acceptable standard Promptly report any maintenance work required in the proximity of the outlet to the Head of Department. Assist guests with all enquiries and complaints and provide accurate information to guests about Property facilities and features. Qualifications The possession of a current RSA is essential Someone who has a strong understanding of the day-to-day operations of running a restaurant A passion for sequence of service and a desire to create an amazing experience for every single customer A person who is both an invaluable team player as well as a well-rounded leader Additional Information $68,864 - $75,000 based on working days and penalties applicable as per the Hospitality Industry General Award Job-Category: Food & Beverage Job Type: Permanent

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Responsibilities

The Supervisor will provide passionate, knowledgeable service while ensuring team members maintain smooth and efficient food and beverage service, assigning duties, and conducting service briefings. Responsibilities also include assisting the Head of Department with training, maintaining stock levels, monitoring rosters within budget, and ensuring operational reports are completed daily.