Job Number 26083596

Job Category: Food and Beverage & Culinary

Location: 86-90 Park Lane, London, London, United Kingdom, W1K 7TN VIEW ON MAP

Schedule: Full Time

Located Remotely?: N

Position Type: Non-Management

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

EXPLORE JW MARRIORT GROSVENOR HOUSE

Grosvenor House welcomes the newly renovated JW Steakhouse, boasting stunning interiors on Park Lane, the return of classic steakhouse favourites and a new Bourbon Bar. With over 95 years of luxury hospitality, join us and be part of a special team that’s shaping the dining legacy of JW Steakhouse, passionate about delivering exceptional guest service and culinary excellence.

We do require all applicants to have the eligibility to live and work in the United Kingdom. Documentation will be required.

Job summary: Restaurant Supervisor

To supervise F&B outlet, managing the day-to-day operation. You should support the departments associates, maintaining a highly motivated team, driving standards and maximising revenue. To assist management with additional leadership and administrative tasks where required, such as coaching, hiring and training.

What you’ll do as our newly appointed Food and Beverage Supervisor:

• Take responsibility for ensuring the overall cleanliness of the restaurant and bar area
• Serve as a departmental role model, working alongside employees to perform technical and functional job duties where required.
• To ensure that the outlet is prepared and ready for service.
• To greet all guests and co-workers in a hospitable manner, using appropriate and professional language and in the case of the guest, using the guests’ name as often as possible.
• To take orders, serve drinks and serve food as required, ensuring that guests expectations are exceeded.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
• Anticipate guests' service needs by asking questions to better understand their requirements and watching/listening to guest preferences. Always act on these whenever possible.
• To be empowered to deal with guests’ issues and problems, utilising the LEARN model, and seeking advice when unsure what to do.
• To ensure compliance with quality assurance standards, company standards and external regulations including department checklists, food and drink presentation and the brand standard audit. Hold team members accountable and employ coaching tactics if they do not.
• Assign and ensure work tasks are completed on time, take responsibility for tasks and assignments, and made sure deadlines are met. Make decisions and provide input on possible improvements.
• To ensure that the guest's bill is recorded accurately and presented properly and efficiently. Ensure that payment is received from all guests and payment is posted through Micros. Appropriate cash handling procedures must be used.
• To be responsible for the safe keeping of all assigned keys and micros cards and ensure that relevant areas and stocks are secure at the end of shift.
• To ensure we are aware of any guest’s allergies or dietary requirements and notify the culinary team accordingly. Ensure that cross contamination does not occur.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory) and that the department is staffed appropriately.
• To control Par level stock, inter-departmental transfers and take monthly inventory counts.
• Encourage and motivate employees to perform their best.
• Assist management in establishing and communicating goals and performance expectations.
• Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.
• Coach and develop employees. Create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans. Be responsible for your own self development.
• Collaborate with management to formally recognize hourly employees' performance contributions.
• Serve as hourly employees' first point of contact as part of the Guarantee of Fair Treatment/Open Door Policy process.
• To facilitate good flow of communication within the department, leading the department shift briefing and handover.