Restaurant Supervisor

BigTime Empire Corporation; Taguig; On-site; PHP 446,000 - 670,000; Full time

Job summary

BigTime Empire Corporation seeks a Restaurant Supervisor to oversee daily operations, train staff, and ensure service excellence in a fast-paced setting. You will monitor quality, food safety, inventory, and cash handling while addressing customer concerns and maintaining compliance with SOPs.

The role requires leadership, reliability, and the ability to work varying shifts, including weekends and holidays.

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.
• 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 able to prepare basic operational reports.
• Willing to work on shifting schedules, weekends, and holidays.

Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
• Lead, train, and motivate staff to meet service standards.
• Monitor attendance, punctuality, grooming, and overall performance.
• Assign tasks and prepare staff schedules to meet needs.
• Ensure proper food preparation, portioning, presentation, and service standards.
• Monitor product quality and ensure food safety and sanitation compliance.
• 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 reporting.
• Conduct regular inspections of the restaurant, equipment, workstations, and dining areas.
• Ensure compliance with company policies, SOPs, and safety regulations.
• Identify operational issues and propose solutions to management.
• Prepare daily operational reports and communicate updates to management.
• Assist in controlling food costs and minimizing wastage.
• Perform other duties as assigned.

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.