Outlet Supervisor

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

The job of the Outlet Supervisor is to:

• Assist to ensure that all Food & Beverage outlets in the Restaurant are managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Radisson Blu Standards.

• Help the Restaurant Manager to prepare the Restaurant business and marketing plans, together with the Event’s Manager and budget together with the Assistant Food & Beverage Manager

• Assist the Restaurant Manager in handling void, correcting and changing of Restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.

• Assist the Restaurant Manager in planning all the Restaurant’s weekly roster and work schedules to ensure that they are always adequately staffed to handle the level of business.

• Have a complete understanding of the Policies & Procedures.

• Assist in maximizing employee’s productivity and morale within the department and consistently maintain discipline within hotel guidelines and local regulations.

• Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.

• Assist the Restaurant Manager in submitting to the Food & Beverage Department the requested Reports.

MAIN RESPONSIBILITIES

The main responsibility of the Outlet Supervisor is to:

• Be constantly involved in the operation, to ensure that there is a senior manager opening and closing every single function.

• Assure that the staff engage the Guest in small talk, which will give him / her feeling of being at home and not just being served food and drinks,

• Conduct daily pre-shift briefings to employees on preparation, service and menu.

• Approach Guests suggesting a glass or bottle of Champagne/Wine or non-alcoholic beverages and recommending promotional items.

• Use approved suggestive selling techniques to up-sell products with higher profit margin.

• Make sure that staff handles all food, beverage and operating equipment with care, in order to minimize breakages and wastage.

• Understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire.

• Ensure that all trolleys and trays going to the rooms are flawless and also reflect the image of the Hotel.

• Maintain a thorough knowledge of beverage recipes and also good knowledge of various foods and its preparation.

• Ensure that the responsibility for the set up and cleanliness of the entire Restaurant are maintained.

• Establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventoried items and also, to ensure that the Restaurant is adequately equipped.

•  Assist the Restaurant Manager in conducting monthly inventory checks on all operating equipment’s and supplies.

• Help the Restaurant Manager to Order all supplies, China and Glass ware as needed.

• Assist the Restaurant Manager to provide the Purchasing Department with detailed Product and Purchase Specifications for items used at the Room Service.

• Supervise the Team Leader and the Waiter / Waitress staff, verifying that their workstations are stocked with materials and also neat and orderly.

• Understand and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene and Health & Safety.

• Be aware of the service sequence and to correct the Waiter / Waitress staff and Team Leaders, if necessary, thereby coaching staff on how to achieve Room Service revenue goals.

• Assist in training staff and also use approved suggestive selling techniques to up sell products with higher profit margin.

• Help establish a correct cash handling procedure; process all Guest orders through MICROS before any dish or food is served.

• Maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, city ledger and customer ledger.

• Help to evaluate the Food and beverage menus and therefore gives suggestions for improvement to the Assistant Food and Beverage Manager.

• Assist to ensure that the monthly forecasted Food and Beverage revenue figures are achieved.

• Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.

• Help the Restaurant Manager to select and recruit suitable employees for the department using prescribed set of policies and procedures.

• Help to train staff to have full knowledge of alcohol and liquor policies and regulations and also comply fully with them.

• Assist in training employees to ensure that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.

• Fully support the Departmental Training Function in the Department assigned.

• Attend all meetings as required by the Executive Management.

• Help the Restaurant Manager to conduct monthly staff meetings and also annual performance evaluations.

• Help to prepare and participate in the monthly Objective Review.

• Participate in the formulation of the Annual Operating Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

• Ensure that all the outlet operation’s manuals are prepared and updated annually.

• Maintain daily log book and communications boards and also submit all Guest / Staff incident report.

• Attend weekly Food & Beverage Meeting and also Daily Operations Meeting.

• Report “Lost and Found” items and handle them in accordance to the Policy & Procedures.

• Ensure that all potential and real hazards are reported and rectified immediately.

• Understand that business demands sometimes, makes it necessary to move employees from their accustomed shifts to other shifts.

Minimum of 2 years’ experience in a similar role with a conference centre or similar environment with strong Meeting & Events, Conference in hotel background. Good working knowledge in Words, Excel & Power Point for reporting preparation.

- Able to understand and work within Country culture

Why Join Radisson Hotel Group? 

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. 

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. 

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. 

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. 

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!  

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. 

Apply now and let’s make every moment matter. 

We welcome applicants from all backgrounds, abilities, and experiences