Restaurant Supervisor

The position provides direct supervision and guidance to the restaurant team, coordinates daily shifts, monitors service quality, and ensures that operational, hygiene, grooming, and guest experience standards are consistently maintained.

The Restaurant Supervisor acts as a key link between the Restaurant Manager and the operational team, ensuring effective communication and smooth coordination throughout each shift.

2. Key Responsibilities

Restaurant Operations

• Supervise the daily operation of the assigned restaurant.
• Ensure the restaurant is fully prepared before opening and maintained throughout service.
• Coordinate the smooth flow of service and ensure efficient table allocation and section management.
• Monitor service standards, food presentation, beverage service, and overall guest experience.
• Conduct opening and closing checks and ensure all procedures are completed correctly.
• Coordinate with Kitchen, Stewarding, Bar, Front Office, Housekeeping, and other departments as required.
• Monitor restaurant equipment, furniture, operating supplies, and report maintenance requirements promptly.
• Ensure all operational procedures are followed consistently.

Guest Service & Experience

• Welcome and engage with guests in a warm, professional, and personalised manner.
• Monitor guest satisfaction throughout the dining experience.
• Respond promptly and professionally to guest requests, concerns, and complaints.
• Resolve guest issues within the level of authority and escalate matters to management when required.
• Ensure VIPs, special occasions, dietary requirements, and guest preferences are communicated to the team.
• Promote a genuine and personalised Anantara guest experience.

Team Supervision

• Conduct daily pre-shift briefings and communicate relevant operational information.
• Allocate sections, duties, and responsibilities to Team Members.
• Monitor attendance, punctuality, grooming, uniform, and professional conduct.
• Provide coaching and on-the-job training to Team Members.
• Support the induction and development of new Team Members.
• Identify performance and training needs and communicate them to management.
• Motivate the team and promote teamwork, professionalism, and a positive working environment.
• Lead by example and consistently demonstrate the required service standards.

Service Standards & Quality Control

• Ensure adherence to Anantara and departmental service standards.
• Monitor table settings, restaurant presentation, cleanliness, and overall ambience.
• Conduct regular floor checks during service.
• Ensure menus, promotions, special offers, and product information are correctly communicated to the team.
• Monitor service timing and coordinate with the Kitchen to ensure efficient food delivery.
• Ensure proper handling of guest requests and special requirements.

Hygiene, Health & Safety

• Ensure compliance with food safety, hygiene, health, and safety procedures.
• Monitor cleanliness of the restaurant, service areas, equipment, and back-of-house areas.
• Ensure Team Members comply with personal hygiene and grooming standards.
• Report accidents, incidents, hazards, equipment defects, and other safety concerns immediately.
• Support departmental inspections and implementation of corrective actions.

Stock & Cost Control

• Monitor the correct use and handling of crockery, glassware, cutlery, equipment, and operating supplies.
• Assist with inventory and stock counts as required.
• Monitor wastage and breakages and report discrepancies.
• Ensure responsible use of departmental resources.
• Support cost-control initiatives and minimise unnecessary operational losses.

Administration & Reporting

• Complete required daily checklists, shift reports, and operational records.
• Conduct proper shift handovers and communicate outstanding matters to the next shift.
• Report operational issues, guest feedback, staffing concerns, and incidents to the Restaurant Manager or F&B Manager.
• Assist with roster planning and Team Member deployment according to business requirements.
• Support the implementation of departmental policies and procedures.

3. Key Performance Areas

• Guest satisfaction and positive guest feedback.
• Consistent achievement of Anantara service standards.
• Efficient and well-organised restaurant operations.
• Effective supervision and development of Team Members.
• Service quality and timing.
• Restaurant cleanliness, presentation, and hygiene.
• Compliance with health and safety requirements.
• Effective stock and cost control.
• Reduction of guest complaints and service errors.
• Team Member engagement and performance.

4. Qualifications & Experience

• Diploma or relevant qualification in Hospitality, Food & Beverage Management, or a related field is preferred.
• Minimum 2–3 years of experience in restaurant or Food & Beverage operations.
• Previous supervisory experience in a hotel, resort, restaurant, or luxury hospitality environment is preferred.
• Strong knowledge of restaurant service standards and operational procedures.
• Knowledge of food safety and hygiene requirements.
• Experience in a luxury hotel or international hospitality brand is an advantage.

5. Skills & Competencies

• Strong leadership and team supervision skills.
• Excellent communication and interpersonal skills.
• Strong guest-service orientation.
• Good organisational and time-management skills.
• Ability to remain calm and effective under pressure.
• Strong attention to detail.
• Good problem-solving and decision-making skills.
• Ability to coach, motivate, and develop Team Members.
• Professional appearance and positive attitude.
• Good English communication skills; Portuguese is an advantage.

6. Working Conditions

• Willingness to work shifts, weekends, public holidays, and according to operational requirements.
• Ability to work in a high-end resort environment with changing business demands.
• Ability to stand and walk for extended periods during restaurant operations.
• Must comply with all grooming, uniform, health, safety, and hygiene requirements.
• Must comply with all Anantara, Minor Hotels, and Indigo Bay S.A. policies and procedures.

7. Authority & Accountability

The Restaurant Supervisor is accountable for the effective supervision of the assigned restaurant during each shift and for ensuring that Team Members consistently follow established service standards, operational procedures, and company policies.

The position is responsible for taking appropriate action within its level of authority and promptly escalating significant guest, employee, operational, health, safety, or compliance matters to the Restaurant Manager or Food & Beverage Manager.

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