FOH Supervisor

Purpose of the Role
To support the seamless running of the restaurant by providing a highly efficient and
effective service, ensuring standards are maintained and customer needs are anticipated.
To establish and maintain good working relationships amongst the restaurant team and
with the kitchen brigade.

Key Responsibilities
Objectives & Goals
• All customers receive the best possible service and care
• To supervise the restaurant floor according to restaurant policies
• To have a thorough knowledge of all menu offerings
• Communicate any issues or ideas to the management team
• To maximize sales opportunities through good service
• Become a professional, valued member of the team with aflexible
approach to improving customer experience
• To coach new floor staff to restaurant standards using Arabica’s training
materials and format
• To maintain restaurant standards through, on the job, corrective coaching
• To ensure that all employees report for duty punctually and wearing the
correct uniform at all times
• To ensure that all employees are treated fairly and consistently as stated in
their terms and conditions, legislation and company policies and
procedures
Customer Service
• To provide a quick, efficient, friendly, courteous and professional serviceat
all times
• To demonstrate a high standard of personal appearance, alwayswearing
the full and correct uniform, also ensuring good personal hygiene
• To promote sales and build up a rapport with regular guests
• To monitor / improve and then maintain the standard of service given all
team members

Department Responsibilities
• To ensure that the Restaurant is set according to standards/ policies
• To coach every new captain for the first week, following Arabica’s “ Training
Schedule”
• To ensure all members of the floor team have completed their knowledge
tests, reporting to the Supervisors any difficulties or issues
• To report training needs of individuals and/or team to the General Manager
• To ensure the highest standards of service by on the job coaching
• To monitor and check the grooming and personal hygiene of floor staff at
all times
• To develop the team through leading by example
• To arrive at work for a rostered shift and be punctual, alwaysfollowing
company absence and lateness procedures if unable to do so
• To report any personnel issues to the management team
• To lead high morale and motivation of staff
• To monitor standards and supply of all restaurant equipment, ensuring the
management team is aware of any needs
• To ensure company property is treated with due care and attention
• To attend meetings/ training sessions as required by themanagement
team
• To identify training requirements, organise and follow through with “on the
job” and theoretical training
• To be fully aware of current legislation regarding hygiene, licensinglaws,
weights and measures as they apply to the restaurant
• Adhering to cleaning checklists and opening/closing procedures, ensuring
that all staff are aware of these and checking back that they have been
completed

Purpose of the Role
To support the seamless running of the restaurant by providing a highly efficient and
effective service, ensuring standards are maintained and customer needs are anticipated.
To establish and maintain good working relationships amongst the restaurant team and
with the kitchen brigade.

Key Responsibilities
Objectives & Goals
• All customers receive the best possible service and care
• To supervise the restaurant floor according to restaurant policies
• To have a thorough knowledge of all menu offerings
• Communicate any issues or ideas to the management team
• To maximize sales opportunities through good service
• Become a professional, valued member of the team with aflexible
approach to improving customer experience
• To coach new floor staff to restaurant standards using Arabica’s training
materials and format
• To maintain restaurant standards through, on the job, corrective coaching
• To ensure that all employees report for duty punctually and wearing the
correct uniform at all times
• To ensure that all employees are treated fairly and consistently as stated in
their terms and conditions, legislation and company policies and
procedures
Customer Service
• To provide a quick, efficient, friendly, courteous and professional serviceat
all times
• To demonstrate a high standard of personal appearance, alwayswearing
the full and correct uniform, also ensuring good personal hygiene
• To promote sales and build up a rapport with regular guests
• To monitor / improve and then maintain the standard of service given all
team members

Department Responsibilities
• To ensure that the Restaurant is set according to standards/ policies
• To coach every new captain for the first week, following Arabica’s “ Training
Schedule”
• To ensure all members of the floor team have completed their knowledge
tests, reporting to the Supervisors any difficulties or issues
• To report training needs of individuals and/or team to the General Manager
• To ensure the highest standards of service by on the job coaching
• To monitor and check the grooming and personal hygiene of floor staff at
all times
• To develop the team through leading by example
• To arrive at work for a rostered shift and be punctual, alwaysfollowing
company absence and lateness procedures if unable to do so
• To report any personnel issues to the management team
• To lead high morale and motivation of staff
• To monitor standards and supply of all restaurant equipment, ensuring the
management team is aware of any needs
• To ensure company property is treated with due care and attention
• To attend meetings/ training sessions as required by themanagement
team
• To identify training requirements, organise and follow through with “on the
job” and theoretical training
• To be fully aware of current legislation regarding hygiene, licensinglaws,
weights and measures as they apply to the restaurant
• Adhering to cleaning checklists and opening/closing procedures, ensuring
that all staff are aware of these and checking back that they have been
completed