Restaurant Supervisor

1. Operations Management

• Supervise daily front-of-house (FOH) operations (and back-of-house if required).
• Ensure smooth opening and closing procedures.
• Maintain cleanliness, safety, and hygiene standards.
• Handle inventory and ensure stock levels are maintained

2. Staff Supervision

• Schedule shifts and manage time-off requests.
• Train new staff and provide ongoing coaching.
• Monitor employee performance and enforce company policies.
• Resolve staff conflicts or escalate to management.

3. Customer Service

• Greet and interact with guests to ensure satisfaction.
• Handle customer complaints or special requests promptly and professionally.
• Ensure high-quality service is consistently delivered.

4. Financial Duties

• Assist in cash handling, daily sales reports, and shift balancing.
• Monitor wastage and implement cost-control measures.
• Help meet sales targets and suggest improvements.

5. Compliance & Standards

• Enforce compliance with food safety, alcohol laws, and health regulations.
• Conduct regular inspections and maintain documentation.
• Ensure brand standards are met at all times.

Qualifications:

• High school diploma or equivalent (essential)
• 2+ years of experience in a supervisory role in the hospitality industry
• Certifications in food safety or alcohol service (may be required depending on region)