Haile Hotels and Resorts Group, inspired by the Ethiopian Legend long-distance runner Major Haile Gebreselassie and his famous phrase "It is Possible!", is a thriving hospitality company revolutionizing the industry across Ethiopia and East Africa. We aim to become the leading Indigenous hotel chain developer and operator in East Africa.

Major Duties & Responsibilities

• Ensure operational excellence of the restaurants.

• Planning restaurant menus in line with Food and Beverage Manager/executive chef

• Taking group and individual VIP restaurant reservations

• Maintaining safety and food quality standards

• Ensure all employees are working within outlined operating standards (SOPs)

• Organize special events in the restaurant. 

• Maintain cleanliness of all outlets-restaurant, lounge, service areas, room service,

• Maintains restaurant setting by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.

• Plan wine and drinks lists suited to the restaurant guest need

• Provide direction to employees regarding operational and procedural issues.

• Work with chefs and other personnel to plan menus that is flavorful and popular with customers. 

• Manage production planning, forecasting, purchasing and stock control

• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• Effectively identifies restaurant problems and take corrective actions frequently

• Frequently train restaurant staff to fully implement restaurant procedures

• Organizing schedules and Keeping track of employees' hours

• Adhere to and enforce employee compliance with health, safety, and sanitation standards

• Creates a positive team atmosphere among Team Members.

• Provides feedback and coaching to the Team regularly.

• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

• Maintain an accurate and up-to-date plan of restaurant staffing needs. 

• Sets high standards for appropriate team behavior on shift.

• Coach’s restaurant team on how to exceed Guest expectations.

• Effectively delegate jobs and responsibilities to restaurant staff

• Keeping customers happy and handling complaints

• Address customer needs, comments, and complaints

• Interact positively with customers promoting resort facilities and services. 

• Resolve problems to the satisfaction of involved parties.

• Pleases customers by providing a pleasant dining experience.

• Strives to continually improve customer satisfaction and maximize the financial performance in areas of responsibility.

• Shows enthusiasm about guest within the restaurant

• Seeks, listens and responds to Guest feedback.

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; 

• Maintaining par level and overseeing restaurant stock levels 

• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary

• Develop and implement cost-saving and profit-enhancing measures.

• Work with the food and beverage manager to set targets and incentives to increase turnover and profitability of the restaurant

• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

• Responsible for monthly restaurant material inventory spreadsheet 

• Visually inspect tools, equipment, or machines (e.g., to identify defects).

• Notify management of maintenance repairs issues.

• Responsible for the proper usage and good working order of all equipment, furniture, and fixtures in the restaurant section 

• Ensure that all items are used for their correct purpose and not abused, e.g. tablecloths or napkins used for cleaning.

• Ensure proper breakage, spillage, and kitchen wastage recording 

• Maintain proper storage and arrangement of restaurant equipment to eliminate breakage.

• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

• Anticipates possible and probable hazards and conditions and corrects them or takes action to prevent them from happening.

• Operate in a safe and environmentally friendly way to protect guests and colleagues’ health and safety, as well as protect and conserve the environment

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

• Protect the privacy and security of guests and coworkers

Job Information

Job Title: Restaurant Supervisor

Place work: Haile Resort – Jimma

Salary: Attractive

Employment Type: Full-time

Job Level: Junior Level (2-3 years)

Job Requirements

• BA degree in Hotel/Tourism Management or related

• Minimum 2 to 3 years of work experience as a restaurant supervisor position or restaurant manager in a luxury or full-service hotel.

• Excellent communication skills necessary.

• Ability to work independently, as well as lead, manage, and motivate a team

• Willingness to work in a fast-paced environment and stay cool under pressure

• Analytical skills and a solid understanding of business management practices and strategies

• Proven track record of providing excellent customer service

• Attention to detail

How to Apply

Eligible candidates are encouraged to apply to careers@haileresorts.com by submitting only their resume (CV) or submit a copy of the CV to Haile Resort – Jimma in person within 5 days from the date of this vacancy announcement. Other documentation is not accepted at this stage.