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Restaurant Head Supervisors

Industries: Hotel, Catering and Tourism
Related Titles: Assistant Managers, Head Supervisors

Descriptions & Duties

  • Restaurant Head Supervisors supervise and co-ordinate the work of the restaurant's staff and assume the management responsibility of the establishment. They oversee the training of new staff as well as to ensure guest satisfaction and handle guest complaints as well as to provide overall supervision of the restaurant/operation and service. They advise management on guests' preference, handle complaints, schedule staff duties and give continuous training to staff.

Generic Competencies

Physical abilities

Technology
skills

Cognitive
abilities

Comprehension and expression

Social skills

Organisation and execution skills

Problem
solving skills

Management
skills

Physical Abilities

Physical abilities

  • Physical strength
  • Eye hand coordination / precision / dexterity

 

Importance:4 (Max:5) 

Skill is frequently required

 

Technology Skills

Technology skills

  • Computer literacy
  • Application of technology

 

Importance:3 (Max:5) 

Skill is basically required

 

Cognitive Abilities

Cognitive abilities

  • Creativity
  • Visualisation
  • Logical thinking

 

Importance:3 (Max:5) 

Skill is basically required

 

Comprehension And Expression

Comprehension and expression skills

  • Reading comprehension
  • Oral / written expression

 

Importance:4 (Max:5) 

Skill is frequently required

 

Social Skills

Social skills

  • Communication
  • Negotiation
  • Persuasion

 

Importance:5 (Max:5) 

Skill is required all the time

 

Organisation And Execution Skills

Organisation and execution skills

  • Planning
  • Organising
  • Judgement
  • Decision making

 

Importance:4 (Max:5) 

Skill is frequently required

 

Problem Solving Skills

Problem solving skills

  • Ability to solve simple and complex problems effectively and efficiently

 

Importance:4 (Max:5) 

Skill is frequently required

 

Management Skills

Management skills

  • Leadership
  • Management of finance / time / people / other resources

 

Importance:4 (Max:5) 

Skill is frequently required

 

Trade Specific Competencies

Knowledge on Food Hygiene and Safety

Restaurant Head Supervisors should possess professional knowledge on food hygiene and safety. Holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

General Requirements

Academic qualification

  • Secondary 5-7/ HKDSE

Professional qualification

  • Restaurant Head Supervisors with holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

Experience

  • 3 to 5 years of relevant work experience

Career Path & Salary

Private Sector

Monthly Salary $15,000-$18,000

Monthly Salary $20,000-$22,000

Monthly Salary $22,000-$25,000

Monthly Salary $25,000-$30,000

Related Education & Training

Degree or above

Higher Diploma

Professional Diploma/ Certificate

Diploma

Certificate

Work Environment

  • Restaurant Head Supervisors generally work full time in Chinese restaurants, clubs, hotels, and other food service and drinking establishments, they usually work shifts often including late evenings, weekends, and holidays and long hours of work are common.

Tools

  • Cash registers
  • Credit card processing machines
  • Point of sale (POS) receipt printers
  • Point of sale (POS) terminals
  • Touch screen monitors

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