Restaurant Supervisor

BABYSPICE FOOD CORPORATION; Cebu City; On-site; PHP 223,000 - 357,000; Full time

Job summary

BABYSPICE FOOD CORPORATION is seeking a Restaurant Supervisor in Cebu City to oversee daily restaurant operations, ensure quality service, and maintain SOP compliance. The role requires supervising staff, managing shifts, and upholding food safety standards in a fast-paced environment.

The ideal candidate has 1–2 years in restaurant operations, strong leadership and problem-solving skills, and a commitment to customer satisfaction. This on-site role involves weekends and holidays as needed.

Qualifications

• Bachelor’s degree in Hospitality Management, HRM, Business Administration or related field (advantage).
• 1–2 years experience in restaurant operations, preferably supervisory role.
• Knowledge of restaurant operations, customer service, food safety, sanitation and SOPs.
• Strong leadership, communication, interpersonal and problem-solving skills.
• Capable of supervising, motivating and managing restaurant staff effectively.
• Knowledge of inventory control, stock monitoring, food cost control and waste management.
• Familiar with POS systems, cash handling, sales monitoring and daily reporting.
• Able to handle customer complaints professionally and resolve operational issues promptly.
• Highly organized, detail-oriented, trustworthy, responsible and results-driven.
• Capable of working under pressure and managing multiple tasks in a fast-paced environment.
• Willing to work on shifting schedules, weekends and holidays as required.
• Physically capable of prolonged standing and movement throughout the restaurant.
• Committed to maintaining company standards, operational efficiency, food quality and customer satisfaction.

Skills

Leadership

Communication

Interpersonal skills

Problem-solving

Education

Bachelor’s degree in Hospitality Management / HRM / Business Administration

Tools

POS systems

Cash handling

Sales monitoring

Job description

QUALIFICATIONS

• Graduate of a Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or any related course is an advantage.

• With at least 1–2 years of experience in restaurant operations, preferably in a supervisory position.

• Knowledgeable in restaurant operations, customer service, food safety, sanitation, and standard operating procedures (SOPs).

• With strong leadership, communication, interpersonal, and problem-solving skills.

• Capable of supervising, motivating, and managing restaurant staff effectively.

• Knowledgeable in inventory control, stock monitoring, food cost control, and waste management.

• Familiar with POS systems, cash handling, sales monitoring, and daily reporting.

• Able to handle customer complaints professionally and resolve operational issues promptly.

• Highly organized, detail-oriented, trustworthy, responsible, and results-driven.

• Capable of working under pressure and managing multiple tasks in a fast-paced environment.

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

• Physically capable of performing duties that require prolonged standing and movement throughout the restaurant.

• Committed to maintaining company standards, operational efficiency, food quality, and customer satisfaction.