Restaurant Supervisor

About Al Zorah

Situated on the Ajman coastline, Al Zorah is a unique lifestyle destination featuring protected mangroves, pristine white beaches, and natural lagoons. It integrates residential communities with leisure, recreational, and hospitality offerings, including the Al Zorah Golf & Yacht Club.

About Al Zorah Golf & Yacht Club

This venue is a modern golf and lifestyle destination set within a championship golf course setting. The Clubhouse Restaurant provides relaxed dining throughout the day, welcoming golfers, members, residents, and event attendees.

Role Summary

We are seeking a proactive and customer-focused Restaurant Supervisor to manage daily operations of the Clubhouse Restaurant and ensure a consistently pleasant dining experience. The position demands hands-on leadership, attentiveness during peak times, comprehensive knowledge of food and beverage service, and the ability to handle guest issues professionally while upholding high standards in service, hygiene, and operations.

Primary Duties

• Oversee daily food and beverage service within the assigned restaurant area.
• Manage opening, closing, and shift handover processes.
• Assign workstations and duties aligning with operational needs.
• Supervise the restaurant floor to guarantee timely and courteous service.
• Assist the team in busy periods and directly support guest service when necessary.
• Ensure staff are knowledgeable about menus, ingredients, drinks, promotions, and service standards.
• Coach the team in advising guests on menu choices, beverage pairings, and alternatives.
• Handle guest inquiries, feedback, and complaints efficiently, escalating when needed and ensuring follow-up post-resolution.
• Train new hires and support ongoing staff development through daily briefings and on-the-job coaching.
• Monitor team performance and swiftly address service or conduct issues.
• Maintain cleanliness, presentation, and readiness of the outlet throughout shifts.
• Ensure adherence to food safety, hygiene, HACCP, fire, health, and safety regulations.
• Manage inventory of supplies and equipment to minimize shortages and waste.
• Prepare requisitions and assist in controlling food, beverage, and operational costs.
• Participate in monthly inventory counts of beverages, equipment, and supplies.
• Support cashiering and billing procedures, ensuring accurate transaction processing.
• Report and follow up on maintenance or equipment issues.
• Collaborate with Culinary, Stewarding, Events, and Golf Operations teams to facilitate seamless service delivery.
• Take part in departmental meetings, training, and briefings.
• Perform additional duties as assigned by the Outlet Manager.

Qualifications and Experience

• Between 1 to 2 years' experience in a restaurant, clubhouse, hotel, or a related food and beverage environment.
• Previous supervisory or senior service experience in a team leadership role.
• Good understanding of restaurant service standards, beverage knowledge, and cashiering procedures.
• Familiarity with point-of-sale systems and basic inventory management.
• Knowledge of food hygiene, HACCP standards, and workplace health and safety regulations.
• Strong skills in guest service and complaint resolution.
• Proven ability to lead, motivate, and manage a diverse team effectively.
• Well-developed organizational skills capable of handling multiple priorities.
• Clear communication skills in English, both verbal and written.
• Professional appearance with confident interpersonal abilities.
• Willingness to work flexible hours, including evenings, weekends, and public holidays.

Benefits

• Opportunity to contribute at a unique golf and lifestyle destination.
• Supportive, collaborative work environment.
• Access to training and professional development.
• Varied exposure to restaurant, golf, leisure, and event operations.
• Competitive employment benefits aligned with company policies.