Job Summary:
The Restaurant Supervisor is responsible for assisting in the smooth operation of the restaurant by supervising the staff, ensuring high-quality customer service, maintaining cleanliness and food safety standard, The role requires strong leadership skills, attention to detail, and a focus on delivering excellent dining experiences.
Key Responsibilities:
Staff Management & Training
- Supervise, motivate, and guide front-of-house staff including servers, hosts, and bartenders.
- Conduct staff training on service standards, customer interaction, and restaurant policies.
- Assist in scheduling and managing employee shifts, ensuring adequate staffing levels during peak times.
- Address and resolve any staff-related issues in a timely manner.
- Service training and menu training for all staff members
Customer Service:
- Ensure high levels of customer satisfaction by overseeing service quality
- and addressing customer complaints or concerns promptly.
- Greet and interact with guests to ensure an exceptional dining experience.
- Assist with table assignments, reservations, and large party accommodations.
Operations Management:
- Support the Restaurant Manager in maintaining smooth daily operations.
- Ensure compliance with health and safety regulations, food hygiene, and cleanliness standards.
- Oversee daily stock and general stock is needed.
- Ensure the restaurant is prepared and presentable for service (table setup, cleanliness, etc.).
- Monitor opening and closing duties to ensure the restaurant is set up properly.
Financial & Sales Support:
- Assist in tracking and reporting daily sales, cash handling, and reconciling discrepancies.
- Help maximize sales by upselling and promoting daily specials.
- Collaborate with management to implement cost control measures and meet revenue targets.
Communication & Collaboration:
- Serve as a key point of contact between staff and management.
- Communicate operational changes, special events, and customer feedback to relevant teams.
- Collaborate with kitchen staff to ensure seamless coordination between the front-of-house and back-of-house.
Key Requirements:
Experience:
- Previous experience as a restaurant supervisor, team leader, or in a similar role within the hospitality industry.
- Experience managing a team in a fast-paced restaurant environment.
Skills:
- Strong leadership and team management skills.
- Excellent interpersonal and communication skills.
- Customer service orientation and problem-solving abilities.
- Familiarity with restaurant management software and POS systems is a plus.
- Ability to multitask and work under pressure.
Qualifications:
- High school diploma or equivalent; a degree or certification in hospitality management is an advantage.
- Food safety and hygiene certification (as required by local laws).
Other Requirements:
- Flexible schedule with availability to work evenings, weekends, and holidays.
- Physically fit to stand for long periods and carry out various physical tasks.
