Description

The Restaurant Supervisor is responsible for the smooth operation of the outlet daily and as well as planning of special events. The Restaurant Supervisor also leads practical workshops and hands-on classes related to practical arts, and can support students in their learning process, according to standards. The Restaurant Supervisor acts as mentor for the students, guiding and inspiring them with passion and sense of hospitality.Permanent contract / Crans-Montana, SwitzerlandPart of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy with experiential learning in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).2nd in the QS World University Ranking in Hospitality and Leisure Management.Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences.Values: Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the core of our actions. We offer an inclusive and thriving environment.PURPOSEThe Restaurant Supervisor is responsible for the smooth operation of the outlet daily as well as planning of special events, following industry standards. The Restaurant Supervisor also leads practical workshops and hands-on classes related to practical arts, and can support students in their learning process, according to standards and the Restaurant Supervisor acts as mentor for students, guiding and inspiring them by sharing expertise, passion and sense of hospitality.RESPONSIBILITIES:- Take responsibility for the good conduct of service in the outlet.- Contribute towards highest possible service quality in the outlets, following industry and standards.- Support the Restaurant Manager & Service Instructor in the management of the outlet and development of menus, maintenance of floorplan, proper follow up of inventory list.- Apply the hygiene and grooming standards in the assigned outlet.- Be accountable for the financial aspects of the outlet, including cash count and end-of-shift reports.- Participate in on and off-campus events and practical workshops for semester 1 students in service.- Grade and assess students in class and report it through the system.- Supervise stagiaires and monitor their performances along the semester.- Assist in the maintenance of grooming standards, in morning roll calls.- Be involved in life, taking part in mentoring of students.EDUCATION AND PROFESSIONAL EXPERIENCES- Higher Diploma in Hospitality Management, Food and Beverage or minimum of 3-years experience in hotel environment in service, room service, banqueting, bar or sommelerie.- Previous managerial experience and/or teaching experience is a plus.KNOWLEDGE AND SKILLS- Fluent in English (written and spoken).- Team oriented, working efficiently with others, building trust and communicating transparently and with respect.- Highly adaptable to other cultures, understanding the richness of multi-cultural environments.- Entrepreneurial fiber, with interest and ideas for business development.- Knowledgeable about IT programs and systems (POS, management system). jid6ffe1cfaen jit0416aen jpiy26aen