All Day Dining Supervisor

The All Day Dining Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the hotel's all-day dining restaurant while upholding the highest standards of luxury hospitality. This position is responsible for overseeing the daily activities of the dining team, ensuring exceptional service delivery, and creating memorable dining experiences that exceed guest expectations.

Working closely with the F&B Outlet Manager and other hotel departments, the All Day Dining Supervisor leads, motivates, and supports the service team to maintain operational excellence. The role is responsible for supervising restaurant operations, coordinating reservations and guest seating, handling guest inquiries and concerns, monitoring service quality, and ensuring compliance with hotel policies, procedures, and hygiene standards. Through effective leadership and attention to detail, the All Day Dining Supervisor contributes to guest satisfaction, team development, and the overall success of the food and beverage operation.

• Education: A high school diploma or equivalent is required. A degree or diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field is preferred.
  
• Experience: A minimum of 2–3 years of experience in food and beverage service, preferably within a luxury hotel, upscale restaurant, or international hospitality environment. Previous supervisory experience is highly desirable.
  
• Leadership Skills: Strong leadership and team management abilities with the capability to motivate, coach, train, and develop team members while fostering a positive and productive work environment.
  
• Service Excellence: Demonstrated commitment to delivering exceptional guest service with a thorough understanding of luxury hospitality standards and the ability to consistently uphold them.
  
• Communication Skills: Excellent verbal and written communication skills with the ability to interact professionally and confidently with guests, colleagues, and management. The ability to handle guest concerns diplomatically and effectively is essential.
  
• Organizational and Time Management Skills: Highly organized with strong attention to detail and the ability to manage multiple priorities simultaneously while maintaining operational efficiency and service quality.
  
• Food and Beverage Knowledge: Comprehensive knowledge of food and beverage operations, including service standards, menu offerings, beverage service, quality assurance, and guest engagement. Knowledge of food safety, hygiene, and sanitation practices is required.
  
• Problem-Solving Skills: Strong decision-making and problem-solving abilities with the capacity to resolve guest concerns, operational challenges, and service issues in a professional and timely manner.
  
• Team Collaboration: Ability to work closely with Culinary, Stewarding, Reservations, Housekeeping, Engineering, and other departments to ensure seamless restaurant operations and exceptional guest experiences.
  
• Technical Skills: Proficiency in Microsoft Office applications, Point-of-Sale (POS) systems, reservation platforms, and other hospitality-related technologies is preferred.
  
• Adaptability: Ability to thrive in a fast-paced environment, remain calm under pressure, and adapt to changing business demands while maintaining high service standards.
  
• Language Skills: Excellent command of spoken and written English is required. Additional language skills are an advantage and beneficial when serving an international clientele.