Restaurant Supervisor (225-1006)

The role of a Restaurant Supervisor is critical in ensuring the smooth and effective operation of the restaurant. As a Restaurant Supervisor, you will be responsible for overseeing a team of staff, maintaining a high standard of customer service, and ensuring that the restaurant meets its financial and quality goals. Being a pivotal role in the hospitality industry, you will be the link between management and staff, ensuring that policies and standards are followed diligently. Your impact will be seen in customer satisfaction, improved processes, and financial health of the restaurant. This position requires strong leadership abilities, excellent communication skills, and the knack for effectively handling and resolving customer and staff issues. If you have a passion for the restaurant industry and enjoy working in a dynamic and fast-paced environment, this role is ideal for you.

Responsibilities

• Ensure high customer service standards are consistently met and exceeded.
• Assist in training and development of restaurant staff members.
• Monitor and manage staff attendance, scheduling, and time-off requests.
• Maintain adequate levels of inventory and order supplies when necessary.
• Resolve customer complaints in a timely and professional manner.
• Oversee daily restaurant operations, ensuring quality and efficiency.
• Coordinate with kitchen staff to ensure timely and quality food preparation.
• Enforce food safety regulations to maintain health and hygiene standards.
• Organize and conduct staff meetings to discuss performance and feedback.
• Manage cash handling activities and financial transactions accurately.
• Prepare and analyze reports on sales, performance, and productivity.
• Implement strategies to boost customer engagement and restaurant sales.

Requirements

• Minimum of two years of experience in a supervisory role in hospitality.
• Exceptional leadership and team management skills are a must-have.
• Excellent verbal and written communication skills are required.
• Strong problem-solving abilities and conflict resolution skills.
• Proficiency in point-of-sale systems and basic financial accounting.
• Ability to work flexible hours, including nights and weekends if necessary.
• A diploma or degree in hospitality management or a related field is preferred.