A restaurant supervisor oversees the daily operations of a restaurant, including managing staff, ensuring customer satisfaction, and maintaining a smooth workflow. They are also responsible for administrative tasks such as inventory management, scheduling, and budgeting.
Key Responsibilities
- Staff Management:Interview, hire, train, schedule, and supervise front-of-house and kitchen staff to ensure they meet performance and service standards.
- Customer Service:Ensure high-quality guest experiences by overseeing service, responding to customer complaints, and resolving issues promptly.
- Operations Oversight:Manage daily operations, ensuring the restaurant runs smoothly by coordinating with kitchen staff, monitoring service timing, and maintaining a clean environment.
- Inventory & Supplies:Monitor and manage inventory, order necessary supplies, and ensure timely food and beverage ordering to maintain fresh ingredients and prevent waste.
- Health & Safety:Ensure strict adherence to food safety, handling, and sanitation guidelines to maintain a healthy and compliant environment.
- Financial & Business Goals:Assist in meeting restaurant profitability goals, monitoring budgets, and implementing cost-saving measures.
Required Skills & Qualifications
- Experience:Previous experience in a supervisory role in the restaurant or hospitality industry.
- Technical Skills:Proficiency in using restaurant management software, POS systems, and standard office programs.
- Soft Skills:Strong leadership, interpersonal, communication, organization, and problem-solving skills.
- Flexibility:Ability to work in a fast-paced environment and adapt to changing situations, including evenings, weekends, and holidays.
Job Type: Full-time
Benefits:
- Paid training
Experience:
- Restaurant Manager: 1 year (Preferred)
Language:
- English (Preferred)
Work Location: In person