รายละเอียด

Position Purpose
The Restaurant Supervisor – Breakfast directs the front-of-house morning operations at Fresca Kitchens & Deli, ensuring flawless execution of both the International American Buffet Breakfast (ABF) and à la carte service. This role is responsible for upholding brand service standards, maintaining impeccable dining room presentation, monitoring breakfast covers, and coaching service hosts. Acting as a key floor leader, the supervisor collaborates closely with the culinary brigade, handles guest relations, and deputizes for the Restaurant Manager to achieve optimum guest satisfaction, financial targets, and full statutory compliance.

Key Responsibilities
Morning Floor Leadership & Operational Execution
• Supervise the daily opening setup, table arrangements, buffet orientation, and beverage/coffee stations prior to morning service.
• Oversee dining room floor flow during peak breakfast rush hours, coordinating guest seating, table turnover, clearing, and live-station coordination.
• Deputize for the Restaurant Manager and Assistant Manager during days off or scheduled leaves, conducting pre-shift morning briefings and assigning station duties.
• Check daily hotel occupancy figures, VIP guest arrivals, group movements, and special dietary/allergy requirements with the front desk and culinary team.
• Liaise with the Chef de Partie – Breakfast and kitchen leadership regarding live-station readiness, buffet replenishment, and menu item availability.
Team Guidance, Standards & Grooming
• Inspect and enforce standards of personal hygiene, uniform tidiness, name tags, and grooming across all breakfast service hosts.
• Lead on-the-job training for floor hosts (station captains, bussers, waitstaff, hostesses) covering 5-star service sequences, menu knowledge, and upselling.
• Monitor individual and station performance daily, providing continuous coaching, immediate constructive feedback, and fair workplace discipline.
• Foster a collaborative, positive team atmosphere reflecting the resort’s core values (Stay-Team, Stay-Service).

Guest Relations & Service Recovery
• Welcome guests at the entrance, acting as an ambassador to cultivate warm, attentive guest relationships.
• Address and resolve guest feedback, requests, and service complaints on the floor promptly, escalating critical issues to the Restaurant Manager or Assistant F&B Manager.
• Monitor guest flow to ensure no diner is left unattended, ensuring efficient clearance and resetting of tables.

Equipment Maintenance, Hygiene & Inventory Control
• Verify that all service operating equipment (OS&E)—including chinaware, silverware, glassware, chafing dishes, and coffee machines—is cleaned, polished, and operational.
• Inspect the physical condition, cleanliness, and organization of indoor and outdoor dining areas, side stations, and cashier desks.
• Assist management in conducting regular inventory counts of operating equipment to track breakage, loss prevention, and par-stock replenishment.
• Ensure strict adherence to food safety, hygiene protocols, and occupational health and emergency procedures (fire alarms, evacuation routes).

Administrative & POS Governance
• Supervise cashiering workflows, guest check verification, room charges, and cash-handling procedures via the POS system.
• Assist in organizing duty rosters, tracking attendance records, and managing staff meal and break rotations in accordance with operational volume.
• Attend F&B operational briefings and cross-departmental meetings as required, bringing operational bottlenecks and practical solutions to management.
GENERAL & COMPLIANCE CONDITIONS
• Maintain punctual attendance in full uniform, setting a role-model standard for team discipline.
• Uphold professional conduct, ethical standards, and local labor and safety regulations at all times.
• Adapt to flexible working rosters, including early morning shifts, weekends, and public holidays, reflecting seasonal resort occupancy.

Qualification Standards

• Technical Diploma, Vocational Certificate, or Bachelor’s Degree in Hospitality Management, Food & Beverage, or related field
• Minimum 3–5 years of Food & Beverage service experience in 4- or 5-star hotels/resorts or premium high-volume restaurants, including at least 1–2 years in a Captain, Team Leader, or Supervisory role. Proven familiarity with high-volume breakfast buffet setups is an asset.
• Sound working knowledge of breakfast service sequences, buffet replenishment, and live-station operations.
• Proficiency in restaurant POS systems (e.g., Smile POS, Comanche, or Micros) and basic computer office applications
• Familiarity with food safety, sanitation, and hygiene standards
• Energetic, approachable, and proactive leadership style with hands-on floor presence.
• Strong problem-solving, conflict-resolution, and guest complaint-handling skills.
• Ability to motivate and train multinational junior service staff under fast-paced morning pressure.
• Strong command of spoken and written English for guest engagement and reporting; proficiency in Thai is an advantage
• Excellent stamina and endurance to lead morning shifts on foot, maintaining a well-groomed and professional presentation throughout.