About Us:

Haile Hotels and Resorts Group, inspired by the Ethiopian Legend long-distance runner Major Haile Gebreselassie and his famous phrase “It is Possible!”, is a thriving hospitality company revolutionizing the industry across Ethiopia and East Africa. We aim to become the leading Indigenous hotel chain developer and operator in East Africa.

Major Duties & Responsibilities:

• Ensure operational excellence of the restaurants.
• Planning restaurant menus in line with Food and Beverage Manager/executive chef
• Taking group and individual VIP restaurant reservations
• Maintaining safety and food quality standards
• Ensure all employees are working within outlined operating standards (SOPs)
• Organize special events in the restaurant.
• Maintain cleanliness of all outlets-restaurant, lounge, service areas, room service,
• Maintains restaurant setting by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
• Plan wine and drinks lists suited to the restaurant guest need
• Provide direction to employees regarding operational and procedural issues.
• Work with chefs and other personnel to plan menus that is flavorful and popular with customers.
• Manage production planning, forecasting, purchasing and stock control
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Effectively identifies restaurant problems and take corrective actions frequently
• Frequently train restaurant staff to fully implement restaurant procedures
• Organizing schedules and Keeping track of employees’ hours
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Creates a positive team atmosphere among Team Members.
• Provides feedback and coaching to the Team regularly.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Sets high standards for appropriate team behavior on shift.
• Coach’s restaurant team on how to exceed Guest expectations.
• Effectively delegate jobs and responsibilities to restaurant staff
• Keeping customers happy and handling complaints
• Address customer needs, comments, and complaints
• Interact positively with customers promoting resort facilities and services.
• Resolve problems to the satisfaction of involved parties.
• Pleases customers by providing a pleasant dining experience.
• Strives to continually improve customer satisfaction and maximize the financial performance in areas of responsibility.
• Shows enthusiasm about guest within the restaurant
• Seeks, listens and responds to Guest feedback.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community;
• Maintaining par level and overseeing restaurant stock levels
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Develop and implement cost-saving and profit-enhancing measures.
• Work with the food and beverage manager to set targets and incentives to increase turnover and profitability of the restaurant
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Responsible for monthly restaurant material inventory spreadsheet
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Notify management of maintenance repairs issues.
• Responsible for the proper usage and good working order of all equipment, furniture, and fixtures in the restaurant section
• Ensure that all items are used for their correct purpose and not abused, e.g. tablecloths or napkins used for cleaning.
• Ensure proper breakage, spillage, and kitchen wastage recording
• Maintain proper storage and arrangement of restaurant equipment to eliminate breakage.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Anticipates possible and probable hazards and conditions and corrects them or takes action to prevent them from happening.
• Operate in a safe and environmentally friendly way to protect guests and colleagues’ health and safety, as well as protect and conserve the environment
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Protect the privacy and security of guests and coworkers.

Job Information

Job Title: Restaurant Supervisor

Place work: Haile Resort – Jimma

Salary: Attractive

Employment Type: Full-time

Job Level: Junior Level (2-3 years)