Restaurant Supervisor

**Position Classification**:Specialist/Team Leader

**Responsible for**:Overseeing the daily set-up and preparation for service, delivery
of service for all times that the restaurant is open, Providing full support to Restaurant

Manager. Assisting in developing a culture of delivering outstanding customer service,

ensuring customer leave enjoying “the De Bortoli experience”.

**Leadership/Business influence**:Providing technical leadership, mentoring and
supervising others.

**Reports to**:Restaurant Manager

**Supervises**:Hospitality Attendants (all)

**Main Functions and Activities**

**Daily set up and preparation and Supervision**
- Check reservations for bookings /special events and staff accordingly when

required
- Have a thorough understanding beforehand of the running sheet for daily

service/functions as provided by Functions and Events Manager
- Assist the Restaurant Manager to complete and maintain staff rosters
- Ensure Restaurant area is clean and tidy and is ready for service at required

times, including external areas.
- Assist Restaurant Manager in daily running of shifts.
- Assume role of Restaurant Manager when required

**_Measures - _**_Thorough understanding of the days/weeks schedules. Liaise with the chef and _
- Events Manager and follow up on any issues. Rosters posted 2 weeks in advance. _
- Restaurant is clean, tidy and ready to go. External areas are clean and welcoming. Ensure _
- staff have breaks where practicable. Hospitality area ready at service and is clean, tidy and _
- presentable._

**Financial/Profitability**
- Assist the Restaurant Manager in monitoring and maintaining operating costs

in accordance with budgets
- Contribute ideas to increase/improve profitability and actively instigate these

ideas
**_Measures - _**_Achieve budget requirements. FOH staffing costs to stay within 35% of total _
- revenue. Successful implementation of ideas in accordance with budget._

***

**Customer Service**
- Assist Restaurant Manager in ensuring staff are briefed prior to

commencement of service and are aware of their roles and responsibilities
towards customer service
- Meet and greet customers in a friendly professional manner
- Professionally handle any customer service issues
- Accurately process customer accounts.
- Maintain and actively promote
- De Bortoli's goods and services including takeaway wine sales

**_Measures - _**_Smooth execution of service and willingness to take direction. Professional _
- handling of any customer enquiries/complaints. Good customer feedback. Measured in _
- increased wine sales and takeaway sales. _

**Professionally execute end of Day procedure**
- Ensure the service area is left clean and tidy, ready for next day service.
- Carry out End-of-service procedures set by Restaurant Manager
- Check staffing requirements for the following day and act accordingly.
- Regular debrief with Restaurant Manager/Events Manager and chef
- Ensure accurate processing and upload of daily takings as set by admin
- Ensure the site is secure and alarmed if last to leave.

**_Measures - _**_Hospitality area clean and tidy at end of day and set up for next day where _
- practicable. Discuss issues with Restaurant Manager, Chef and/or Functions and Events _
- Manager when necessary. Banking details are uploaded and correct and aim for 0 _
- discrepancies. All doors locked and alarm set. _

**Staff Development**
- Maintain a good knowledge of De Bortoli products and services and pass onto

hospitality staff
- Development of staff skill areas including their level of wine knowledge.
- Assist Restaurant Manager to write Training Plans for all areas of customer

service
- Assist Restaurant Manager to arrange staff training as required and develop

skills of Hospitality Attendants in all areas of food and wine service
- Ensure all staff are briefed on uniform policy and are dressed appropriately

**_Measures - _**_Good knowledge of De Bortoli wine and service. Continuous wine education. _
- Up-to-date training manual and skills audit on all staff. Minimum of 6 staff meetings/ _
- tastings in the year. All staff are wearing proper uniforms and are presentable._

***

**Business Development and Other Duties**
- Assist in other areas of hospitality as required and work at off-site venues as

required
- Assist Functions and Events Manager where required and provide backup

during their Annual Leave
- Meet and greet potential wedding clients on weekends
- Participate and contribute to department/ hospitality meetings
- Contribute to efficient and cordial working relationship between Kitchen and

FOH
- Stock ordering as required.
- Be on the Security Firm roster for the Hospitality building and be prepared to

come in to set alarm when contacted
**_Measures - _**_Be ready and willing to work in all areas of De Bortoli business. Follow up on _
- meetings. Good communication and respect between kitchen and FOH. Keep minimum par _
- levels of wine and non-wine items at