Floor Supervisor

Roles and responsibilities

• Provide genuine hospitality and recognition in the work area.
• Inspect the work of a team responsible for the cleaning and upkeep of a specific area of the hotel.
• Monitor each Attendant’s daily progress.
• Review department glitches and BEAR report as communication tools to accomplish your tasks.
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
  

What You Bring

• Previous experience in a similar role within 5* luxury Hotels.
• Excellent attention to detail.
• Efficiency and time management skills.
• Knowledge of HotSOS

• 1. Staff Management and Leadership

• Supervising Staff: Oversee the work of front-line employees such as servers, housekeeping staff, bartenders, or other team members on the floor, ensuring they follow company policies and procedures.
• Training and Mentoring: Train new staff members, provide guidance to existing staff, and offer constructive feedback to help them improve their performance.
• Motivating the Team: Foster a positive working environment by encouraging teamwork, maintaining staff morale, and addressing any issues that may arise.
• Staff Scheduling: Create work schedules, ensuring adequate coverage during peak hours or events, while managing time-off requests and overtime.

• 2. Guest Service and Satisfaction

• Customer Interaction: Engage with guests, ensuring their needs are met and their experience is satisfactory. Resolve guest complaints or issues promptly and professionally.
• Ensuring High-Quality Service: Monitor service delivery to ensure guests receive the best experience, from the quality of food and beverages to the efficiency of service.
• Personalized Guest Experience: Tailor service to guest preferences, making recommendations, offering assistance, or accommodating special requests as necessary.

• 3. Operational Oversight

• Maintaining Standards: Ensure that all service areas are clean, organized, and maintained according to the company’s standards. Oversee the appearance of staff to ensure they adhere to grooming and uniform policies.
• Monitoring Performance: Observe staff performance, ensuring adherence to safety regulations, policies, and protocols to maintain operational efficiency and consistency.
• Handling Issues: Quickly identify operational problems or customer service issues and take immediate action to resolve them, ensuring minimal disruption to service.
• Coordinating with Other Departments: Communicate effectively with kitchen staff, housekeeping, management, and other departments to ensure smooth service and problem resolution.

• 4. Inventory and Supplies Management

• Stock Control: Monitor inventory levels of essential items (e.g., food, beverages, cleaning supplies), and ensure the timely ordering of stock to avoid shortages.
• Inventory Usage: Keep track of inventory usage to minimize waste and maximize cost efficiency. Ensure the appropriate storage and handling of goods, especially in food and beverage services.
• Supplier Relations: Coordinate with suppliers to maintain the flow of necessary supplies, including ordering, delivery, and quality control.

• 5. Health and Safety Compliance

• Ensuring Safety Standards: Enforce health, safety, and sanitation standards, especially in food service or guest areas, to ensure compliance with regulations and the safety of both staff and guests.
• Conducting Inspections: Regularly inspect the floor for safety hazards, cleanliness, and organization, ensuring that any issues are addressed before they affect service or guest experience.
• Training on Safety Protocols: Ensure that all employees are trained on emergency procedures, health protocols, and safety practices to prevent accidents or mishaps.

Desired candidate profile

1. Staff Management and Leadership

• Supervising Staff: Oversee the work of front-line employees such as servers, housekeeping staff, bartenders, or other team members on the floor, ensuring they follow company policies and procedures.
• Training and Mentoring: Train new staff members, provide guidance to existing staff, and offer constructive feedback to help them improve their performance.
• Motivating the Team: Foster a positive working environment by encouraging teamwork, maintaining staff morale, and addressing any issues that may arise.
• Staff Scheduling: Create work schedules, ensuring adequate coverage during peak hours or events, while managing time-off requests and overtime.

2. Guest Service and Satisfaction

• Customer Interaction: Engage with guests, ensuring their needs are met and their experience is satisfactory. Resolve guest complaints or issues promptly and professionally.
• Ensuring High-Quality Service: Monitor service delivery to ensure guests receive the best experience, from the quality of food and beverages to the efficiency of service.
• Personalized Guest Experience: Tailor service to guest preferences, making recommendations, offering assistance, or accommodating special requests as necessary.

3. Operational Oversight

• Maintaining Standards: Ensure that all service areas are clean, organized, and maintained according to the company’s standards. Oversee the appearance of staff to ensure they adhere to grooming and uniform policies.
• Monitoring Performance: Observe staff performance, ensuring adherence to safety regulations, policies, and protocols to maintain operational efficiency and consistency.
• Handling Issues: Quickly identify operational problems or customer service issues and take immediate action to resolve them, ensuring minimal disruption to service.
• Coordinating with Other Departments: Communicate effectively with kitchen staff, housekeeping, management, and other departments to ensure smooth service and problem resolution.

4. Inventory and Supplies Management

• Stock Control: Monitor inventory levels of essential items (e.g., food, beverages, cleaning supplies), and ensure the timely ordering of stock to avoid shortages.
• Inventory Usage: Keep track of inventory usage to minimize waste and maximize cost efficiency. Ensure the appropriate storage and handling of goods, especially in food and beverage services.
• Supplier Relations: Coordinate with suppliers to maintain the flow of necessary supplies, including ordering, delivery, and quality control.

5. Health and Safety Compliance

• Ensuring Safety Standards: Enforce health, safety, and sanitation standards, especially in food service or guest areas, to ensure compliance with regulations and the safety of both staff and guests.
• Conducting Inspections: Regularly inspect the floor for safety hazards, cleanliness, and organization, ensuring that any issues are addressed before they affect service or guest experience.
• Training on Safety Protocols: Ensure that all employees are trained on emergency procedures, health protocols, and safety practices to prevent accidents or mishaps.