A Restaurant Supervisor oversees daily restaurant operations, ensuring efficient service, customer satisfaction, and a positive work environment. They manage staff, handle customer inquiries and complaints, maintain inventory, and ensure food safety and quality. This role requires strong leadership, communication, and problem-solving skills. Key Responsibilities:
- Staff Management: Hiring, training, scheduling, and supervising restaurant staff.
- Customer Service: Ensuring high levels of customer satisfaction, addressing complaints, and resolving issues promptly.
- Food Safety and Quality: Maintaining food safety standards, ensuring food quality, and overseeing food preparation and presentation.
- Inventory Management: Managing inventory levels, ordering supplies, and minimizing waste.
- Operational Efficiency: Overseeing daily operations, coordinating with kitchen staff, and ensuring smooth service.
- Compliance: Ensuring compliance with health and safety regulations.
- Financial Management: Managing cash flow, processing payments, and potentially assisting with budgeting and cost control.
- Reporting: Preparing daily, weekly, or monthly reports on restaurant operations.
- Training: Providing training to new and existing staff.
- Communication: Communicating effectively with staff, customers, and management.
- Problem Solving: Identifying and resolving operational issues and customer complaints.
- Maintaining a positive work environment: Promoting teamwork, motivation, and adherence to company policies.
Job Type: Full-time
Benefits:
- Paid training
Language:
- English (Preferred)
Work Location: In person
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