Restaurant Supervisor 16D25

The Restaurant Supervisor position is vital to ensuring that our establishment runs smoothly and that guests have an exceptional dining experience. In this role, you will oversee daily operations within the restaurant, ensuring both staff and operations meet the high standards we set. As a Restaurant Supervisor, your primary responsibilities will include managing staff, maintaining excellent customer service, ensuring food quality, and addressing any issues that may arise. You will also work closely with the restaurant manager to ensure the business goals are met. This position requires both strong leadership skills and the ability to work in a fast-paced environment, balancing multiple tasks and priorities efficiently.

Responsibilities

• Oversee daily operations of the restaurant to ensure smooth functioning.
• Manage and support staff in providing exceptional service to all guests.
• Coordinate employee schedules to ensure adequate coverage and manage overtime.
• Address and resolve any customer service issues or complaints promptly.
• Ensure food delivered to guests meets our quality and presentation standards.
• Collaborate with the kitchen staff to maintain efficient service flow during peak hours.
• Monitor inventory levels and order supplies as required to prevent shortages.
• Train new staff members on company policies and service expectations.
• Enforce health and safety regulations by maintaining a clean and safe environment.
• Conduct regular staff meetings to communicate updates and gather feedback.
• Support marketing initiatives by promoting specials and upcoming events to guests.
• Assist in financial planning and budgeting to maximize efficiency and profit margins.

Requirements

• Proven experience in a supervisory role within a restaurant or similar environment.
• A strong understanding of restaurant management best practices and service standards.
• Excellent interpersonal and communication skills to manage a diverse team effectively.
• Capability to multitask and manage time efficiently in high-pressure situations.
• Basic knowledge of financial management, including budgeting and cost control.
• Familiarity with health and safety regulations related to food service environments.
• Availability to work flexible hours, including nights, weekends, and holidays as needed.