Total 13 restaurant supervisor job vacancies in Melbourne Airport

KEY RESPONSIBILITIES:

• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. 
• Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
• Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
• Ensure all kitchen equipment is kept in good working order.
• Ensure service equipment and storage areas are properly secured at the end of each shift.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards.  Work with the F&B Service team and take corrective action where appropriate when standards are not met.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations

A rare opportunity exists for a  guest obsessed hospitality professional to join the Club Sofitel team on level 35. As a Club Sofitel Supervisor you are responsible for providing a sense of welcome and luxury service for all Club Sofitel guests by being the key contact to assist them during their stay.

KEY RESPONSIBILITIES

• Lead, mentor and develop the team, ensuring a fun and engaged work environment

• Assist the Club Manager with the recruitment, induction and training of new team members

• Conduct probationary reviews, yearly performance reviews and development plans for Club team members

• Responsible for rostering according to the daily operations and Club budget

• In conjunction with the Guest Relations Manager, allocate expressions to   appropriate guests

• Maintain all Reception standards including check-in/check-out procedures and Concierge services

• Coordinate bookings for the Sofitel Club Business Centre and Boardroom

• Maintain all Food and Beverage standards, including stock and inventory control based on current and future occupancy

At the Pullman Melbourne on the Park, we are seeking a dynamic people person who has a keen eye for detail to join our Front Office Team as a Supervisor - Night Shift on a Full-Time basis.

You will:

• Assist the Night Manager in preparing all overnight reports & cross checking and balancing of daily transactions for all outlets.
• Maintain accurate guest accounts and provide precise, helpful information
• Provide efficient service for guest registration and departure
• Offer and maintain highest level of customer service to the guests at all times
• Ensure safety of all guests and employees 
• Carry out tasks as specified by the Night Manager and or Front office Assistatn Manager. 

This role is based within the Chairman's Lounge, a small fine dining restaurant and lounge area that offers an a la carte menu designed by Neil Perry Consulting.  Service is discrete yet attentive, providing friendly and efficient food and beverage offerings that meets our passengers’ expectations.

An amazing opportunity has become available for a dynamic and experienced Conference & Events Supervisor to join our team. You will have exceptional customer service skills and ability to work in a fast-paced environment. 

Main responsibilities will include:

• Ensure efficient, friendly and professional food and beverage service is provided to all guests.
• Supervising and mentor C & E team members, provide guidance and support to ensure high standards of performance and service. 
• Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment
• Be actively involved in the day-to-day operations of the event spaces
• Ensure guest billing is completed accurately following Hotel procedure and that correct charges are posted.  
• Stocktaking and controls of beverage throughout the events operations 
• Ensure operations are in accordance with its Liquor License
• Responsible Service of Alcohol requirements 

Key responsibilities:

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.
• Ensure kitchen preparation and service areas and equipment is kept clean at all times in accordance with current food health & hygiene (HACCP) regulations.

About you

• Experience working in the Conference & Events space.
• A commitment to providing exceptional experiences for our guests.
• Ability to develop and motivate your team, your lead by example approach will be infectious.
• Have the ability to work a rotating 7 day roster.

What you will be doing?

• Oversee on-site event operations, ensuring smooth execution, addressing any issues promptly, and maintaining a high level of attendee satisfaction.
• Ensure efficient, friendly and professional food and beverage service is provided to all guests.
• Assist in leading, mentoring and training the Food & Beverage team.
• Ensure guest billing is completed accurately following Hotel procedure and that correct charges are posted.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.

What you’ll be doing:

• Assist in the day-to-day supervision of the housekeeping team
• Assist the Housekeeping Manager in driving the productivity, motivation and development of all Housekeeping team members
• Assist with the induction and training of new Housekeeping team members
• Ensure high cleanliness and productivity standards are met and kept in accordance to company guidelines
• Organise and allocate rooms for the rostered team members on shift
• Ensure appropriate chemical safety and Workplace Health & Safety standards and practices are maintained
• Be aware of labour costs and productivity output according to occupancy levels while also monitoring the room cleanliness standards through daily inspections

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level.  Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.

We are looking for energetic, reliable and experienced Housekeeping Supervisors to join our team.  

In this essential role, you will ensure our rooms and public spaces are sparkling clean and comfortable, ready for our guest's enjoyment.

We provide efficient, friendly and professional service in all our interactions to make all our visitors feel welcome and cared for.

What you will be doing?

• Assist in leading, mentoring and training the Food & Beverage Operations team.
• Supervise and delegate duties; Ensure brand standards are maintained.
• Liaise with kitchen to ensure the highest standard of food quality and visual appeal.