Supervisor - Rùn (2 Stars Michelin Chinese Restaurant)

优缺点分析

角色解读

• Potential promotion to Assistant Manager or Restaurant Manager within the hotel.
• Opportunities to move to other Marriott properties or higher-end restaurants in the group.
• Develop expertise in luxury service standards and operational efficiency, opening doors to regional leadership roles.
• Supervise and coordinate the front-of-house team during service, ensuring high standards of hospitality.
• Manage opening and closing procedures, including inventory, equipment setup, and cleanliness.
• Handle guest feedback, seating arrangements, and maintain a safe dining environment.
• Assist with hiring, training, scheduling, and performance management of staff.
• At least 2 years of related work experience in fine dining or luxury hospitality.
• year of supervisory experience, demonstrating leadership and team management abilities.
• Strong communication and interpersonal skills, able to handle guest complaints and staff issues.
• Proficiency in inventory management, FIFO principles, and health/safety compliance.

申请策略

• Tailor your cover letter to express passion for luxury hospitality and the St. Regis brand.
• Highlight your ability to work under pressure and maintain composure during peak hours.
• Emphasize your supervisory experience in fine dining or luxury hotels, including specific numbers of staff managed.
• Showcase achievements in improving service scores, reducing costs, or increasing efficiency.
• Mention any knowledge of Chinese cuisine and service etiquette, as the restaurant is Chinese.
• Include certifications in food safety, alcohol service, or hospitality management.
• Brush up on inventory management techniques, especially FIFO and cost control.
• Improve your knowledge of Chinese wine and tea pairing to better assist guests.

面试指南

• Use the STAR method (Situation, Task, Action, Result) to structure your answers.
• Demonstrate empathy and problem-solving skills for guest complaints.
• Show leadership by focusing on team collaboration and standard procedures.
• How do you handle a dissatisfied guest who complains about service?
• Describe a time you had to resolve a conflict between team members.
• What steps do you take to ensure food safety and hygiene standards?
• How do you motivate your team during a busy shift?
• Can you give an example of how you improved operational efficiency in your previous role?