Restaurant Supervisor

Responsible for assisting in planning and managing operations in assigned restaurant in order to exceed company targets for growth and profitability with outstanding product and service execution.

Responsibilities:

1. Overseeing day-to-day operations of the restaurant.
2. Manage the restaurant as an independent profitable unit and set performance standards.
3. Plan, organize, direct and manage all activities within the outlet, achieving maximum guest satisfaction by providing high standards of Food and Beverage quality, presentation, and service required by the company.
4. Ensure high-quality customer service.
5. Handle customer complaints and be a problem solver and proactive.
6. Monitor customer satisfaction and feedback.
7. Manage inventory, ordering supplies, and controlling costs.
8. Monitor and manage financial transactions, including cash handling and POS system operations.
9. Monitor food preparation and service to ensure consistency.
10. Conduct regular inspections to ensure cleanliness and adherence to standards.
11. Assist in on-job-training to all staff (trainee, waiter, senior waiter), guide and mentor other servers needing job skills improvement, customer service, product knowledge, and education, encouraging safe work practices, and a demonstrated commitment to our Guiding Principles and House Rules.
12. Ensure that all employees are knowledgeable about menu items, procedures, and customer service standards.
13. Work closely with the restaurant manager and other supervisors to achieve organizational goals.
14. Ensure a good organization for the smooth running of the operation by using the checklist and service standard set in the Module.

Experience:
Minimum 2 years' experience as Supervisor or similar role in the hospitality industry.

Essential Knowledge, Skills, and Abilities:
Strong leadership and communication skills.
Excellent customer service skills and a passion for delivering exceptional dining experiences.
Knowledge of food safety regulations and health standards.
Knowledge of inventory management, cost control, and financial analysis.

Qualifications:
High school diploma or equivalent; additional education or certification in hospitality management is a plus.