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Café and Restaurant Operations Supervisor
2 months ago
Company Overview
Accor stands as a global frontrunner in the hospitality sector, operating in 110 nations with a portfolio exceeding 5,000 hotels and 10,000 dining establishments. The organization offers a comprehensive hotel ecosystem that encompasses a diverse range of services, including luxury and upscale brands, mid-range and budget options, unique lifestyle concepts, entertainment venues, clubs, restaurants, bars, private residences, shared accommodations, concierge services, and co-working spaces. With a workforce of over 300,000 employees worldwide, Accor proudly serves more than 65 million members through its extensive loyalty program, ALL - Accor Live Limitless.
Position OverviewWe are in search of enthusiastic and motivated individuals eager to advance their careers in the role of Café and Restaurant Operations Supervisor.
This opportunity is available across various regional locations in Australia, excluding major cities.
As our next Café and Restaurant Operations Supervisor, your responsibilities will include:
- Delivering exceptional, knowledgeable, and friendly service to both external and internal guests consistently.
- Ensuring that all team members provide seamless and efficient food and beverage service within their designated areas, proactively addressing guest needs.
- Overseeing team member task assignments, ensuring a balanced distribution of duties to enhance productivity.
- Conducting pre-service and post-service briefings as necessary.
- Assisting the Head of Department in providing comprehensive inductions for new team members, along with ongoing training and formal training sessions.
- Collaborating with the Head of Department to develop training plans and facilitate on-the-job training for team members.
- Participating in performance evaluations of team members when required.
- Maintaining inventory levels and ordering supplies as needed.
- Monitoring staffing schedules in compliance with regulations and business demands, ensuring the department operates within budgetary constraints.
- Understanding all relevant licensing and operational legislation affecting the department, including the Liquor Act.
- Completing daily operational reports to maintain accurate records for future planning.
- Ensuring food quality standards are met and providing feedback to the Chef regarding sales, waste, menu adjustments, or special requests.
- Fostering open communication channels between all departments, particularly with the kitchen, to ensure smooth operations.
- Ensuring the department is consistently prepared for service at scheduled times.
- Managing the reconciliation of daily financial transactions.
- Ensuring team members possess comprehensive knowledge of menu items, including ingredients, preparation methods, and presentation.
- Ensuring team members are well-versed in the various wine styles available on the outlet's wine list.
- Overseeing that all opening and closing procedures are executed to a high standard.
- Promptly reporting any maintenance needs in the vicinity of the outlet to the Head of Department.
- Assisting guests with inquiries and complaints, providing accurate information about property facilities and features.
- Possession of a current RSA is essential.
- A strong understanding of the daily operations involved in running a restaurant.
- A passion for service excellence and a commitment to creating memorable experiences for every guest.
- A collaborative team player with proven leadership skills.
The base hourly rate is $27.83, which equates to an annual salary of approximately $54,000 to $65,000, depending on working days and applicable penalties as per the Hospitality Industry General Award.
