You are the captain of the ship also known as the service area With great power comes great responsibilities In a fast-paced environment you are to lead by example Calm in the storm and motivating force for the junior staff Establishing rapport to build guest loyalty to gather constructive feedback to ensure constant guest-service improvement Maintaining a safe and sanitary work environment and ensuring only the highest quality products are served Also to handle daily team member relations and encourage problem-solving by team members through proper training and empowerment Responsibilities Greet and escort guests customers to their allocated tables Assist in managing handling guest restaurant reservations Good knowledge of menu food and beverage and presentation standards offer menu recommendations upon request and aptly suggest additional options Able to anticipate any unexpected guest needs with prompt and efficient reaction Serve guest orders as per restaurant standards Record transaction orders in Point of Sales terminal at the time of order Communicate order details to the kitchen staff in particular VIP special instructions etc Constantly ensure the cleanliness and organization of work areas chinaware silverware glassware and that the whole restaurant is always kept presentable at all times Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment To check the accuracy of bill checks before presenting to customer or processing the payment Perform shift closing on the Point of Sales terminal tally cash and credit card settlements Ensure that the whole restaurant is always kept clean organized and presentable at all times Ensure that brand standards and SOP s are consistently implemented Complete closing duties including restocking items closing reports etc Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance Take an active role in coaching and developing junior staff Ad-hoc responsibilities assigned by the Manager Create and maintain a list of companies potential customers and increase reach and visibility of the restaurant by word of mouth and building connections Requirements Min Diploma or equivalent to at least 2-3 years of relevant experience in food and beverage services BS Degree in Business Administration Hospitality Management or Culinary background is a plus Good Knowledge of Food and Beverage Wine Service 2 languages known - Malayalam and English Additional language Hindi will be an added advantage Outstanding communication interpersonal and exceptional guest service skills Working knowledge of various computer software programs MS Office restaurant management software POS PetPooja etc Proficient and effective problem solver Excellent team leader with the capability of performing multiple tasks at hand with minimal supervision and adequate to support and lead junior staff Up to date knowledge with food and beverages trends and best practices Job Types Full-time Permanent Fresher Pay 20 000 00 - 25 000 00 per month Advantages Food provided Paid sick time Experience total work 5 years Required Work Location In person

📌 Restaurant Supervisor (Kerala)
🏢 The Kochi Cookhouse
📍 Kerala