Supervisor All Day Dining Cinnamon

About the Job Based at Mandarin Oriental Jakarta, the All Day Dining Supervisor is responsible for the day-to-day operation of the restaurant, ensuring smooth service, consistent quality, and exceptional guest experiences by supervising floor operations, guiding the service team, resolving guest concerns, supporting staff, improving operational efficiency, and maintaining high standards of service delivery. The All Day Dining Supervisor reports to the Restaurant Manager.

Key Responsibilities

Coordinate training arrangements, including invitations, attendance sheets, and room setup.

Participate in regular role‑play sessions to practice guest interaction scenarios.

Provide constructive feedback to colleagues during role‑play exercises.

Coach, mentor and support team members in achieving performance and service excellence.

Support the execution of MOHG learning programs by following up on standards and Matrix.

Maintain open, respectful and professional communication with Lifeng colleagues.

Coordinate with the Restaurant Manager, event team and Kitchen to ensure smooth operations during events.

Brief and train colleagues on event‑specific service standards, menus, and guest expectations.

Oversee restaurant decoration, buffet set‑up, table arrangements, and service flow to meet event requirements.

Monitor event progress and resolve any issues promptly.

Support post‑event evaluations by collecting guest feedback and identifying areas for improvement.

Monitor stock levels, support ordering processes and ensure proper storage and rotation of supplies.

Promote upselling and suggestive selling to enhance guest experience and maximize revenue.

Ensure restaurant set‑up, buffet set‑up (breakfast, lunch and dinner) cleanliness and readiness before and after each service.

Act as the person in charge in the absence of the Restaurant Manager.

Qualifications Educational Background

Bachelor’s degree in hospitality management or a related field is preferred.

Experience

Minimum 2–3 years’ experience in a similar position, preferably within the hospitality industry.

Skills & Competencies

Knowledge of Food & Beverage service standards and table management systems.

Understanding of food safety, hygiene and sanitation practices (HACCP certification preferred).

Basic knowledge of wine, spirits and cocktail service.

Ability to prepare operational reports and assist in scheduling and manpower planning.

Attention to detail and flexibility in managing shifting priorities.

Capability to oversee restaurant set‑up and buffet operation.

Engage personally with VIP guests and ensure service standards are met.

Respond proactively to guest inquiries or concerns in the absence of the manager.

Effective communication and leadership during restaurant operations.

Assist the Restaurant Manager in ensuring consistent service and product delivery standards.

Supervise and participate in the efficient running of the restaurant.

Coordinate accurate and efficient service of food and beverages.

Report maintenance issues impacting service quality.

Identify training needs and contribute to continuous development of team members.

Supervise inventory to ensure stock accuracy.

Technical Proficiency

Computer literacy in Microsoft Office (Word, Excel, Outlook); knowledge of PowerPoint is an advantage.

Familiarity with Infrazys, Sevenrooms, Alice system or similar platforms is an advantage.

Our Commitment to You

Learning & Development programmes.

MOstay programme for complimentary nights and attractive rates.

Health & Wellness programmes.

Retirement Plans based on length of service.

Comprehensive health coverage.

Duty Meals prepared daily by MO Makan.

Seniority Level Mid‑Senior level

Employment Type Full‑time

Job Function Other

Industries Hospitality

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