Restaurant Supervisor

BABYSPICE FOOD CORPORATION; Santa Rosa; On-site; PHP 360,000 - 480,000; Full time

Job summary

BABYSPICE FOOD CORPORATION is seeking a Restaurant Supervisor to oversee daily operations and ensure top service standards in a fast-paced setting. You will lead staff, manage schedules, and uphold food safety and quality at all times.

Ideal candidates have 2–3 years of supervisory experience, strong communication, and a solid grasp of POS systems, cash handling, and inventory control. Join us to drive performance and guest satisfaction in a dynamic team environment.

Qualifications

• High school diploma or equivalent; hospitality or restaurant management education is an advantage.
• 2–3 years of experience in restaurant, food service, or hospitality operations.
• Previous supervisory or team-lead experience.
• Knowledge of food safety, sanitation, and customer service standards.
• Basic knowledge of POS systems, cash handling, inventory, and restaurant operations.
• Good communication, leadership, and problem-solving skills.

Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.
• Lead, motivate, and monitor restaurant staff to ensure high standards of service and productivity.
• Assign work schedules, stations, and daily responsibilities to team members.
• Ensure customers receive prompt, courteous, and professional service.
• Handle customer concerns and complaints and provide appropriate solutions.
• Monitor food quality, portioning, presentation, and adherence to company standards.
• Ensure compliance with food safety, sanitation, health, and workplace safety regulations.
• Monitor inventory, stock levels, wastage, and proper storage of food and supplies.
• Assist with ordering and receiving supplies when required.
• Monitor cash handling, POS transactions, and daily sales reports.
• Support achievement of sales, labor, and cost-control targets.
• Train and coach new and existing employees on service procedures and company policies.
• Maintain cleanliness and proper organization of the dining area, kitchen, storage areas, and other restaurant facilities.
• Conduct regular checks to ensure equipment and facilities are properly maintained.
• Prepare operational reports and communicate issues or recommendations to management.
• Assist the Restaurant Manager with staff performance evaluations, disciplinary matters, and other administrative tasks.
• Ensure compliance with company policies and procedures at all times.

Job description

Key Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.

• Lead, motivate, and monitor restaurant staff to ensure high standards of service and productivity.

• Assign work schedules, stations, and daily responsibilities to team members.

• Ensure customers receive prompt, courteous, and professional service.

• Handle customer concerns and complaints and provide appropriate solutions.

• Monitor food quality, portioning, presentation, and adherence to company standards.

• Ensure compliance with food safety, sanitation, health, and workplace safety regulations.

• Monitor inventory, stock levels, wastage, and proper storage of food and supplies.

• Assist with ordering and receiving supplies when required.

• Monitor cash handling, POS transactions, and daily sales reports.

• Support achievement of sales, labor, and cost-control targets.

• Train and coach new and existing employees on service procedures and company policies.

• Maintain cleanliness and proper organization of the dining area, kitchen, storage areas, and other restaurant facilities.

• Conduct regular checks to ensure equipment and facilities are properly maintained.

• Prepare operational reports and communicate issues or recommendations to management.

• Assist the Restaurant Manager with staff performance evaluations, disciplinary matters, and other administrative tasks.

• Ensure compliance with company policies and procedures at all times.

Qualifications

• High school diploma or equivalent; hospitality or restaurant management education is an advantage.

• At least 2–3 years of experience in restaurant, food service, or hospitality operations.

• Previous supervisory or team-lead experience preferred.

• Knowledge of food safety, sanitation, and customer service standards.

• Basic knowledge of POS systems, cash handling, inventory, and restaurant operations.

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

• Ability to work under pressure in a fast-paced environment.