Restaurant Supervisor

BigTime Empire Corporation; Bocaue; On-site; PHP 279,000 - 391,000; Full time

Job summary

BigTime Empire Corporation is seeking a Restaurant Supervisor to oversee daily operations and ensure smooth, efficient service. You will lead, train, and motivate staff, monitor attendance and performance, and ensure food safety, inventory, and accurate reporting.

Flexibility for shifting schedules is required. Qualifications include a bachelor’s degree in Hospitality Management or Business Admin and at least 6 months in food service or retail operations, with strong leadership and communication

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration or related field preferred.
• At least 6 months of experience in restaurant, food service or retail operations.
• Prior supervisory or team-lead experience is advantageous.
• Strong leadership, communication and problem-solving skills.
• Customer-oriented with accountability for service quality.
• Knowledge of food safety, sanitation, inventory and basic restaurant operations.
• Proficient in preparing basic operational reports.

Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
• Lead, train, and motivate restaurant staff to achieve operational and customer service standards.
• Monitor employee attendance, punctuality, grooming, and overall performance.
• Assign tasks and prepare or implement staff schedules based on operational requirements.
• Ensure proper food preparation, portioning, presentation, and service standards.
• Monitor product quality and ensure compliance with food safety and sanitation procedures.
• Handle customer concerns professionally and resolve issues promptly.
• Monitor inventory levels and coordinate replenishment of supplies and ingredients.
• Ensure proper cash handling, sales recording, and submission of required reports.
• Conduct regular inspections of the restaurant, equipment, workstations, and dining areas.
• Ensure compliance with company policies, standard operating procedures, and safety regulations.
• Identify operational issues and recommend appropriate solutions to management.
• Prepare daily operational reports and communicate important updates to the Restaurant Manager or Operations team.
• Assist in controlling food costs, minimizing wastage, and maintaining operational efficiency.
• Perform other duties as may be assigned by management.

Skills

Leadership

Communication

Problem-solving

Customer service

Accountability

Food safety knowledge

Inventory awareness

Operational reporting

Education

Bachelor’s degree in Hospitality Management or Business Administration

Tools

Computer literacy

Job description

Key Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.

• Lead, train, and motivate restaurant staff to achieve operational and customer service standards.

• Monitor employee attendance, punctuality, grooming, and overall performance.

• Assign tasks and prepare or implement staff schedules based on operational requirements.

• Ensure proper food preparation, portioning, presentation, and service standards.

• Monitor product quality and ensure compliance with food safety and sanitation procedures.

• Handle customer concerns professionally and resolve issues promptly.

• Monitor inventory levels and coordinate replenishment of supplies and ingredients.

• Ensure proper cash handling, sales recording, and submission of required reports.

• Conduct regular inspections of the restaurant, equipment, workstations, and dining areas.

• Ensure compliance with company policies, standard operating procedures, and safety regulations.

• Identify operational issues and recommend appropriate solutions to management.

• Prepare daily operational reports and communicate important updates to the Restaurant Manager or Operations team.

• Assist in controlling food costs, minimizing wastage, and maintaining operational efficiency.

• Perform other duties as may be assigned by management.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

• At least 6 months of experience in restaurant, food service, or retail operations.

• Previous supervisory or team-lead experience is an advantage.

• Strong leadership, communication, and problem-solving skills.

• Customer-oriented with a strong sense of accountability.

• Knowledge of food safety, sanitation, inventory, and basic restaurant operations.

• Computer literate and capable of preparing basic operational reports.

• Willing to work on shifting schedules, weekends, and holidays.