Restaurant Supervisor

Welcome to a workplace where everyone passionately believes in one purpose!

Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.

With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.

At GCG , we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.

Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.

Staff meetings are held prior to each event and the contracted details are reviewed with service staff including style of service, event timing and division of responsibilities. Alliances are built with other businesses to generate new customers through networking events. A steady base of contacts and customers is built and maintained from the already established database. Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development’ Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Site inspections of the venues are conducted to ensure the design, seating, and decor, etc. meets the client’s needs. Contracts are accurately completed for all catering events to include guest counts, bar consumption, menu content, special requests, logistical requirements, and payment schedule. Menu planning meetings have been organized with the Chef and the client to ensure the menu selection is appropriate. There is liaison with the other service providers (disc jockeys, photographers.) and the client throughout the event process. The operations of catering functions are successful to include food cost control and preparation, transportation, setup and supervision of all events.

Ensure the Deposit slip is completed at the end of the day. Ensure petty cash and daily cash forms are prepared daily in duplicate. Ensure spoilage log is prepared daily. Communicate all operating policies and/or issues at department meetings and submission of 10-day revenue report and monthly reports including forecasting. Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures, and complying with legal regulations. Develop and implement a sales action plan to achieve sales profitability, targets and KPI’s. Provide coaching and support to all employees to ensure they operate at their maximum capacity including achievement of KPIs and monthly objectives. Assist with financial planning and evaluation of financial data to develop strategies and action plans to improve the performance of the business units. Manage and oversee the inventory levels for the businesses listed and create and re-develop processes which result in efficiency. Work closely with the Restaurant Manager to ensure compliance for all established Company procedures. Ensure biweekly and monthly stock counts are submitted accurately and on time Review leases, contracts and any other legal binding documents for compliance, updates, and changes in prices which can impact the business. Identify and maintain key performance indicators which drive the development and growth of the business. Serve as the primary point of contact when there are customer issues related to food quality, customer service, equipment quality, accidents or incidents. Act as the Company's representative in the absence of the Restaurant Manager. Conduct budget reviews and report cost plans to upper management for all business entities. Update the business acumen of self and team by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations, etc.

Keep abreast of Industry trend and attend any training where applicable.

Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!