Jw Steakhouse Restaurant Supervisor

7 months ago

London, United Kingdom Marriott International, Inc Full time

**Job Number** 23082135

**Job Category** Food and Beverage & Culinary

**Location** JW Marriott Grosvenor House London, 86-90 Park Lane, London, London, United Kingdom VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management
**Start Your Journey with us**

Marriott Grosvenor House Hotel welcomes you with luxury accommodation, 5-star amenities and an absolutely extraordinary location. Overlooking Hyde Park, this iconic hotel is a unique blend of 1920's style and 21st century comfort. Located in the glamorous Mayfair, this is one of London's most desirable addresses, with the West End and Knightsbridge just a short stroll away.

JW Marriott Grosvenor House is recruiting a JW Steakhouse Restaurant Supervisor. Since opening its doors, JW Steakhouse has firmly established itself as a leading American Steakhouse on the Mayfair dining scene. Featuring hand-selected USDA cuts, a Park Lane garden terrace and an extraordinary Bourbon Bar, JW Steakhouse offers an exceptional experience with attention to craft and detail.

Showcasing a menu with a superior selection of steakhouse classics, sustainably sourced fresh seafood, delicious seasonal sides, and our legendary cheesecake, JW Steakhouse offers the perfect setting for a family feast with sharing menus or an intimate meal relishing a bottle of the finest Californian wine.

**JOB SUMMARY**

To supervise the 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.

**Experience**:

- Previous experience working within a F & B environment essential

**Skills and Knowledge**:

- Strong Communication skills (verbal, listening, writing)
- A team player attitude
- Initiative and ability to work under pressure
- Pro-active and reliable
- Able to work alone and within a team

**Education or Certification**:

- Good level of English essential

**SPECIFIC TASKS**
- To ensure that the outlet is prepared and ready for service.
- Serve as a department role model, working alongside employees to perform technical and functional job duties where required
- 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 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

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