Restaurant Supervisor

RCVR Food and Beverage Station; Quezon City; On-site; PHP 334,800 - 558,000; Full time

Job summary

A popular dining establishment in Quezon City is seeking an Operations Manager to oversee daily restaurant operations, manage staff, and ensure food safety and customer satisfaction. The ideal candidate has extensive experience in the food and beverage industry and possesses strong leadership skills. Responsibilities include supervising service, addressing customer issues, managing financial aspects, and ensuring compliance with health regulations. This position offers a dynamic work environment focused on quality service.

Qualifications

• Proven ability to supervise restaurant operations and manage a team.
• Strong knowledge of food safety and sanitation standards.
• Excellent customer service and conflict resolution skills.

Responsibilities

• Supervise daily restaurant operations for smooth service.
• Lead staff schedules and manage team performance.
• Address customer complaints and enhance guest experience.
• Ensure compliance with hygiene and safety regulations.
• Monitor inventory levels and financial performance.

Skills

Staff management

Financial management

Customer service

Food safety compliance

Quality control

Education

Experience in the food and beverage industry

Job description

Operations Management

• Supervise daily restaurant operations to ensure smooth service and adherence to company standards.
• Monitor food and beverage preparation to maintain consistency in quality, presentation, and portioning.
• Ensure all workstations are fully stocked with ingredients, utensils, and supplies before service begins.
• Conduct pre-shift inspections to verify cleanliness, equipment functionality, and overall readiness.
• Ensure timely order-taking, food preparation, and service to maintain efficiency and minimize delays.
• Coordinate with front-of-house (FOH) and back-of-house (BOH) teams to ensure seamless service.
• Oversee dine-in, take-out, and delivery services to maintain high customer satisfaction.

Staff Management and Leadership

• Create, manage, and adjust staff schedules for optimal coverage while controlling labor costs.
• Lead pre-shift briefings, assign tasks, and communicate daily goals to the team.
• Enforce company policies related to attendance, grooming, hygiene, and professionalism.
• Provide hands-on training to new hires and ongoing coaching to all staff.
• Support employee development by offering guidance and mentorship.
• Monitor staff performance, provide feedback, and address behavioral issues when necessary.
• Foster a positive team culture by resolving conflicts and promoting open communication.

Customer Service and Guest Relations

• Address customer complaints and special requests promptly and professionally.
• Handle difficult customer interactions with patience, empathy, and problem-solving skills.
• Ensure restaurant ambiance, including cleanliness, lighting, music, and temperature, enhances the guest experience.
• Support the planning and execution of group bookings, events, and promotional activities.
• Monitor online feedback and reviews to identify service improvements and maintain a strong reputation.

Food Safety, Hygiene, and Compliance

• Ensure strict compliance with food safety and sanitation standards at all times.
• Conduct regular hygiene checks across the kitchen, dining area, and restrooms.
• Train staff on proper food handling, handwashing, and safety procedures.
• Ensure compliance with local health regulations and internal policies.
• Educate employees on emergency protocols including fire safety and first aid.

Financial and Inventory Management

• Accurately compute and submit payroll, including attendance and overtime reports.
• Supervise daily sales reconciliation, cash handling, and safe deposits.
• Monitor inventory levels and consumption of food, packaging, and supplies.
• Conduct regular stock audits to prevent shortages, overstocking, and wastage.
• Coordinate with suppliers for timely and cost-efficient orders.
• Help control food and labor costs to meet profitability targets.

Quality Control and Continuous Improvement

• Maintain consistency in food preparation, portioning, and presentation based on company standards.
• Observe service speed, food quality, and overall operations, making adjustments as needed.
• Support initiatives that improve customer satisfaction, including loyalty programs and promotions.
• Collaborate with the Branch Manager to improve workflows and optimize operational performance.

Technology and Reporting

• Use POS systems effectively to track transactions, sales, and performance data.
• Ensure third-party platforms (Grab, Foodpanda, QR ordering) are accurate and functioning.
• Respond to online reviews and customer feedback to uphold brand image.
• Maintain detailed shift logs, including sales summaries, staff performance, and customer issues.
• Submit end-of-day reports to the Branch Manager to support strategic planning.

• SSS E1/E4/E6
• PagIbig MDF/ID
• PhilHealth MDR/ID
• TIN ID/1902 Form/1904 Form/ 1905 Form
• 2x2 ID Picture (4pcs) and 1x1 ID picture (2pcs)
• NBI/Police Clearance
• Physical Examination (Stool, X-ray, Urinalysis Test, and Drug Test)
• Health Certificate