Restaurant Supervisor

Little Sister; Cairns Regional; On-site; AUD 72,000 - 75,000; Full time

Job summary

Little Sister Restaurant & Bar in Cairns is seeking an experienced Restaurant Supervisor to lead daily operations and deliver exceptional service. You will oversee scheduling, training and ensure quality standards for food and beverages while managing licensing and cash handling.

The role requires strong organisational and communication skills in a fast-paced setting. The ideal candidate holds Certificate III (or II with substantial experience) and has 1+ year in hospitality.

Qualifications

• Certificate III level with at least 1 year relevant work experience.
• Certificate II with at least 1.5 years’ work experience.
• Hospitality industry knowledge and customer service excellence.
• Ability to work in a fast-paced environment.

Responsibilities

• Supervises the daily operation of restaurant.
• Supervises and supports scheduling and rostering of staff.
• Maintains quality standards for the service of food and beverages.
• Assists with training and developing waiters and other staff.
• Ensures staff comply with licensing and registration requirements.
• Conducts venue opening and closing procedures, including cash handling.
• Greet customers and present menus and beverage lists.
• Set and arrange tables; take orders and relay to kitchen/bar staff.
• Serve food and beverages; open wine and pour.
• Clear tables and return dishes; collect payments and operate cash registers.
• Recommend food and wine.

Skills

Customer service

Staff management

Communication

Organisational skills

Education

Certificate III

Certificate II

Job description

Restaurant Supervisor

Little Sister Restaurant & Bar

Cairns & Far North

Hospitality & Tourism

$71550 - $75000

Full-Time

Little Sister restaurant in Cairns has a position for an experienced Restaurant Supervisor who is hardworking and well organised. Little Sister is a locally owned and operated. The restaurant can accommodate up to 100guests for sit-down lunch or dinner and provide the Function room varies events of up to 40 guests. The restaurant is open 7 days per week.

Relevant qualification of at least Certificate III levelwith at least 1 year relevant work experience

or

Certificate II with at least 1.5 years’ work experience

Duties and responsibilities

Main tasks

• Supervises the daily operation of restaurant
• Supervises and supports the scheduling and rostering of staff
• Maintains quality standards for the service of food and alcoholic and non-alcoholic beverages
• Assists with training and developing, Waiters and other staff
• Ensures staff comply with all licensing and registration requirements
• Conducts venue opening and closing procedures, including the handling of cash

• greeting customers and presenting them with menus and beverage lists
• setting and arranging tables
• taking orders and relaying them to kitchen and bar staff
• serving food and beverages
• opening wine bottle and pouring beverages
• clearing tables and returning dishes and cutlery to kitchen, glasses to bar
• collecting payments and operating cash registers.
• recommend food & wine

Requirements:

• Good understanding of customer service operation in hospitality industry
• Exceptional customer service skills
• Strong management and organisational skills
• Effective communication skills
• Ability to work in a fast-paced environment