Jobs

WE ARE EDN Supervisor

Vacancy closed

WE ARE EDN Supervisor

DoubleTree by Hilton Amsterdam Centraal Station Amsterdam

What is required?

  • Minimum 1 year work experience in a similar role
  • Fluent command of the English language. Command of other languages ​​is a plus
  • Very strong communicator and able to work well together
  • Able to work with basic Microsoft Office programs
  • Guest-oriented, friendly and positive

What will you get?

  • A salary of €2,675.00 gross per month (plus tips)
  • A contract based on a 38 hours workweek
  • 25 vacation days (based on a full time contract)
  • Training options varying from foreign languages and wine courses to first aid
  • Travel allowance as from 0km to a maximum of 8.39 euros per day
  • 30 hotel nights per year in Hilton Hotels worldwide for €40.00 per night + great discounts for friends
  • 50% discount at our in-house Coffee Store and various restaurants in Amsterdam
  • Discount on in-house Food & Beverage
  • Free use of the in-house fitness area
  • Option to lease a VanMoof e-bike at a very favorable rate
  • Staff clothing

What will you do?

  • 40% Supervise and direct employees
  • 20% Prepare briefing and shift
  • 20% Stock management
  • 10% Prepare own projects or training
  • 10% Prepare sheet meeting and group dinners

This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.

Ask a question directly

Dirk Peters

Human Recources Manager

Vacancy

As an WE ARE EDN Supervisor, you and your team are responsible for running the Restaurant WE ARE EDN. Together with the rest of the supervisor team you manage a team of Bartenders, F&B All-round Employees and Waiters and Waitresses. You prepare the daily briefings, make the schedules and communicate with the kitchen in regards to allergies or special wishes of guests. You oversee the preparatory work, check the stock of the bar and place orders where necessary. During the service you keep an overview in all sections and you check that everything is going well in the kitchen. At the end of the service, you assist where necessary, make the cash transfer and write a handover.

You are also involved in the hiring and training of new employees. You ensure that everyone adheres to all regulations and standards, for example in the field of health, safety and hygiene. You evaluate the performance of the employees in your team and give feedbackwhere necessary.

Lastly, you are responsible for drafting the internal newsletter, in which you inform the team about possible changes in the hotel or within the F&B departments. 3 PM or 4:30 PM and lasts until closing. During the week, services often end around 11:30 AM to midnight, and sometimes a little later on the weekend - keep this in mind when traveling by public transport. You are part of the WE ARE EDN team, which next to you consists of a young and international team.

If you enjoy giving Restaurant Eastwood Beer and Grill guests a great experience and you find it challenging to manage a diverse team, then this is the job for you.

Working week

WE ARE EDN Supervisor

On a nice working day, the occupation is good and the preparation and service run smoothly. A new team member is also starting, with whom you have a nice introductory meeting.

On a day when not everything is running smoothly, there are several sick calls and you are required to assign someone from the bar team to the service. It is also very busy, so you are not able to place a number of guests immediately, since they do not have a reservation.

  • 15:00
  • 16:00
  • 17:00
  • 18:00
  • 19:00
  • 20:00
  • 21:00
  • 22:00
  • 23:00
  • 24:00
    • Dinner
    • Briefing
    • Cash transfer
    • Write handover
    • Manage service
    • Checking stock
    • Placing orders
    • Briefing
    • Cash transfer
    • Write handover
    • Manage service
    • Help behind the bar
    • Checking stock
    • Placing orders
    • Check reservations
    • Create planning
    • Introductory meeting new employee
    • Briefing
    • Dinner
    • Cash transfer
    • Write handover
    • Manage service
    • Manage service
    • Briefing
    • Dinner
    • Create planning
    • Check reservations
    • Cash transfer
    • Write handover
    • Manage service
    • Helping behind the bar
    • Meeting with kitchen
    • Check reservations
    • Create planning
    • Control mise-en-place
    • Dinner
    • Write handover
    • Cash transfer
    • Write an internal newsletter
    • Manage service
    • Feedback conversation with employee

Firsthand experience

You have a progress review meeting with an intern who is underperforming and regularly late. How do you proceed?

The purpose of the progress interview is to have the intern evaluate his or her own performance. Together you then discuss what is going well and what could be improved. With this you try to find out why the intern is underperforming, for example due to insecurity, poor English language skills or for personal reasons. Based on this, you jointly look at how this can be dealt with and make agreements for the coming period. You will then evaluate this again.

Growth

Various training courses are offered by the hotel. This can vary from social hygiene and food safety trainings, to a wine course or a first aid course. Whatever may pique your interest, may just very well be in the books for you.

Eastwood Supervisor
Restaurant Manager/Maitre d'Hotel

Working at DoubleTree by Hilton Amsterdam Centraal Station

DoubleTree by Hilton Amsterdam Centraal Station has been one of the capital's most iconic hotels for over ten years. The hotel is centrally located and offers stunning views, extraordinary service and multiple food & beverage restaurants. The hotel is best known for its award-winning rooftop bar, but also features fifteen meeting rooms, an inhouse Coffee Store and one of the best grill restaurants in town. The team of DoubleTree is extremely diverse and full of energy and enthusiasm. This is very much needed, since during a busy weekend the hotel welcomes over 1.000 guests per day!

  • More than 170.000 employees worldwide
  • Active in over 120 countries
  • 50% / 50%
  • Average age 30
  • Depends on function and department
  • Remote work negotiable for office positions

Colleagues

Photo of employee Monika Krzyzanowska
Photo of employee Olga Galiuk
Photo of employee Amilcar Michel Morgan Neninger
Photo of employee Andrea Lanciotti

Monika Krzyzanowska - Assistant Housekeeping Manager

Why did you decide to work for this company?
I have been working for hotels for 25 years. I have experience in different positions in Poland, but in small boutique hotels. I wanted to work for a big hotel and I got this opportunity at Hilton.

What was your previous job?
Manager of Donimirski Boutique Hotel in Krakau.

What do you do in your spare time?
Cycling.

Olga Galiuk - General Manager LuminAir

Why did you decide to work for this company?
When I saw the vacancy of the General Manager LuminAir, I felt that I must be a part of the amazing team and Hilton. The values of the brand represent my beliefs and the management style. Having the hospitality background the company fit my expectation for the career growth and personal development. It is a great feeling to work with amazing colleagues from all over the world and reach goals together.

What was your previous job?
My previous job was Level 43 Sky Lounge Manager in Dubai where I learned and gained the skills to operate the busy operation and handle the big team.

What do you do in your spare time?
In my spare time I love exploring new places and visit new restaurants. Moreover, I love travelling to new countries to discover new cultures. On a normal day, I like to have a nice cup of coffee outside with a great view.

Amilcar Michel Morgan Neninger - Store Keeper/ Kitchen

Why did you decide to work for this company?
Because I saw a great opportunity to grow professionally.

What was your previous job?
Horeca employee.

What do you do in your spare time?
Sports and playing with my kids.

Andrea Lanciotti - Food & Beverage Supervisor

Why did you decide to work for this company?
I started to work at Hilton in 2015 in Italy because I had an opportunity to do an Internship in the banqueting department.

What was your previous job?
Waiter in aleph a curio collection by Hilton in Rome.

What do you do in your spare time?
Play games and going out going out for dinner.

Application process

Interview with Restaurant Supervisor
Interview with Department Manager
You've got the job!

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