Restaurant Supervisor

Bigtime Empire Corporation

Manila

On-site

PHP 279,000 - 446,000

Full time

4 days ago

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Job summary

Bigtime Empire Corporation is seeking a Restaurant Supervisor to oversee daily operations of the assigned restaurant, ensuring smooth service, quality, cleanliness, and compliance with standards. The role manages staff, monitors performance, addresses customer concerns, and supports achieving sales and operational targets.

The ideal candidate has a bachelor's in hospitality or related field and 1-2 years of supervisory experience in a fast-paced food service environment.

Qualifications

Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or related field.
1-2 years of experience in restaurant or food and beverage operations, preferably with supervisory experience.
Strong leadership and people-management skills.
Good communication and customer service skills.
Knowledge of food safety, sanitation, inventory, and restaurant operations.
Able to work in a fast-paced and shifting environment.
Willing to work weekends and holidays as required by business operations.
Willing to work onsite and be assigned to the designated restaurant location.
Reliable, organized, accountable, and capable of making sound operational decisions.

Responsibilities

Supervise and monitor day-to-day restaurant operations.
Ensure proper execution of opening, operating, and closing procedures.
Monitor service flow, staff deployment, and productivity during shifts.
Ensure availability and proper handling of food, packaging, supplies, and other operational requirements.
Maintain cleanliness, organization, and overall readiness of the restaurant.
Lead, guide, and monitor restaurant staff during assigned shifts.
Assign tasks and ensure proper manpower deployment based on operational needs.
Monitor attendance, punctuality, grooming, and compliance with workplace policies.
Provide coaching and immediate feedback to staff regarding performance and behavior.
Help develop team members through proper training and on-the-job coaching.
Ensure customers receive prompt, courteous, and consistent service.
Address customer complaints and concerns professionally and promptly.
Escalate serious customer or operational concerns to the appropriate manager.
Monitor service standards and identify opportunities for improvement.
Ensure compliance with food safety, sanitation, and hygiene standards.
Monitor proper food handling, storage, preparation, and serving procedures.
Conduct regular checks on product quality and freshness.
Ensure proper use of PPE and required workplace attire.
Report food safety concerns, incidents, and quality issues immediately.
Monitor inventory levels and ensure proper storage and handling of supplies.
Assist with receiving, checking, and recording deliveries.
Monitor product usage, wastage, and variances.
Ensure proper portioning and adherence to standard recipes and procedures.
Report inventory discrepancies and unusual losses to management.
Support the achievement of daily and monthly sales targets.
Monitor sales performance and identify operational factors affecting results.
Implement approved promotions and sales initiatives.
Encourage the team to provide excellent service and support upselling opportunities.
Ensure proper cash handling and adherence to cash control procedures.
Monitor POS transactions and end-of-shift reports.
Ensure required operational reports and records are completed accurately and on time.
Report incidents, staffing concerns, equipment issues, and other operational matters to management.
Ensure compliance with company policies, restaurant standards, and operational procedures.
Maintain proper documentation and records for the assigned branch.
Immediately report accidents, incidents, equipment breakdowns, customer complaints, and other significant concerns.
Take appropriate action within authority and elevate matters requiring management intervention.

Skills

Leadership

Customer service

Communication

Time management

Adaptability

Problem-solving

Accountability

Food safety

Inventory awareness

Operational discipline

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Hotel and Restaurant Management

Job description

RESTAURANT SUPERVISOR

Position Summary

The Restaurant Supervisor is responsible for overseeing the daily operations of the assigned restaurant, ensuring smooth service, consistent product quality, food safety, and compliance with company standards. The role supervises restaurant staff, monitors performance, handles customer concerns, and supports the achievement of sales and operational targets.

Key Responsibilities

1. Restaurant Operations

Supervise and monitor day-to-day restaurant operations.
Ensure proper execution of opening, operating, and closing procedures.
Monitor service flow, staff deployment, and productivity during shifts.
Ensure availability and proper handling of food, packaging, supplies, and other operational requirements.
Maintain cleanliness, organization, and overall readiness of the restaurant.

2. Team Supervision

Lead, guide, and monitor restaurant staff during assigned shifts.
Assign tasks and ensure proper manpower deployment based on operational needs.
Monitor attendance, punctuality, grooming, and compliance with workplace policies.
Provide coaching and immediate feedback to staff regarding performance and behavior.
Help develop team members through proper training and on-the-job coaching.

3. Customer Service

Ensure customers receive prompt, courteous, and consistent service.
Address customer complaints and concerns professionally and promptly.
Escalate serious customer or operational concerns to the appropriate manager.
Monitor service standards and identify opportunities for improvement.

4. Food Safety and Quality Control

Ensure compliance with food safety, sanitation, and hygiene standards.
Monitor proper food handling, storage, preparation, and serving procedures.
Conduct regular checks on product quality and freshness.
Ensure proper use of personal protective equipment and required workplace attire.
Report food safety concerns, incidents, and quality issues immediately.

5. Inventory and Cost Control

Monitor inventory levels and ensure proper storage and handling of supplies.
Assist with receiving, checking, and recording deliveries.
Monitor product usage, wastage, and variances.
Ensure proper portioning and adherence to standard recipes and procedures.
Report inventory discrepancies and unusual losses to management.

6. Sales and Store Performance

Support the achievement of daily and monthly sales targets.
Monitor sales performance and identify operational factors affecting results.
Implement approved promotions and sales initiatives.
Encourage the team to provide excellent service and support upselling opportunities.

7. Cash and Administrative Responsibilities

Ensure proper cash handling and adherence to cash control procedures.
Monitor POS transactions and end-of-shift reports.
Ensure required operational reports and records are completed accurately and on time.
Report incidents, staffing concerns, equipment issues, and other operational matters to management.

8. Compliance and Accountability

Ensure compliance with company policies, restaurant standards, and operational procedures.
Maintain proper documentation and records for the assigned branch.
Immediately report accidents, incidents, equipment breakdowns, customer complaints, and other significant concerns.
Take appropriate action within authority and elevate matters requiring management intervention.

Qualifications

Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field is an advantage.
At least 1-2 years of experience in restaurant or food and beverage operations, preferably with supervisory experience.
Strong leadership and people-management skills.
Good communication and customer service skills.
Knowledge of food safety, sanitation, inventory, and restaurant operations.
Able to work in a fast-paced and shifting environment.
Willing to work on weekends and holidays as required by business operations.
Willing to work onsite and be assigned to the designated restaurant location.
Reliable, organized, accountable, and capable of making sound operational decisions.

Key Competencies