RESTAURANT SUPERVISOR - ILOILO CITY

Quirao Group of Companies OPC; Iloilo City; On-site; PHP 267,840 - 446,400; Full time

Benefits offered by this job

Bereavement Leave

Maternity & Paternity Leave

Parental Leave

Sick Leave

Solo Parent Leave

Special Leave for Women

Vacation Leave

Job summary

Quirao Group of Companies OPC seeks a Restaurant Supervisor to oversee daily FOH and BOH operations, ensuring exceptional guest experiences while upholding policy compliance and financial controls.

You will bridge management and floor staff, drive performance, monitor inventory, and resolve conflicts quickly. Requires 2–3 years in a supervisory restaurant role and a Bachelor’s degree in a related field.

Qualifications

• Education: Bachelor's degree in Hospitality Management or related field preferred; hands-on experience valued.
• Experience: 2–3 years as Supervisor, Captain Waiter, or Shift Lead in high-volume restaurant settings.
• Leadership: Strong emotional maturity and conflict-resolution in fast-paced environments.
• Process: Strict adherence to company compliance, financial protocols, and SOPs.

Responsibilities

• Supervise daily floor operations, staffing, opening/closing, and table turnover.
• Lead pre-shift huddles communicating targets and promotions.
• Train, coach, and motivate staff; enforce dress codes and conduct coaching for issues.
• Ensure compliance with cash-handling, POS, and end-of-shift reconciliations.

Skills

Team Player

Quality Control

Operations Management

Teamwork

Computer Literate

Inventory Management

Strong Work Ethic

Restaurant Management

Cost Management

Communication Skills

Education

Bachelor’s degree in Hospitality Management

Bachelor’s degree in Business Administration

Tools

Restaurant POS software

Inventory tracking systems

Excel/Google Sheets

Job description

Job Description

Government Mandated Benefits

Professional Development

Professional Development

Bereavement Leave, Maternity & Paternity Leave, Parental Leave, Sick Leave, Solo Parent Leave, Special Leave for Women, Vacation Leave

Job Title: Restaurant Supervisor

Reports To:Restaurant Operations Manager / Branch Manager

Department:Food & Beverage (F&B) Operations

Job Purpose

The Restaurant Supervisor oversees daily front-of-house (FOH) and back-of-house (BOH) operational workflows to ensure an exceptional guest experience while maintaining strict adherence to company policies, service standards, and financial controls. This role serves as the bridge between management and floor staff, driving team performance, inventory accountability, and immediate conflict resolution.

Key Responsibilities & Duties

• Supervise daily floor operations, ensuring appropriate staffing levels, timely opening/closing procedures, and optimal table turnover.
• Conduct pre-shift huddles to communicate daily targets, promotional campaigns, and service focus areas.
• Train, coach, and motivate floor staff, monitors compliance with dress codes, and addresses minor behavioral issues immediately through documented coaching.
• Enforce operational workflows, ensuring no team member bypasses established standard operating procedures (SOPs).

2. Process Compliance & Financial Integrity

• Ensure absolute compliance with all cash-handling policies, point-of-sale (POS) systems, and end-of-shift financial reconciliations.
• Audit and monitor process execution:Ensure that procurement requests, petty cash disbursements, and supply handovers follow the exact approval matrix to eliminate financial risks.
• Maintain the highest level of confidentiality regarding internal corporate documentation, management communications, and active operational reviews.

3. Guest Relations & Quality Assurance

• Maintain high floor visibility during peak dining hours to greet guests, ensure service speed, and gather real-time feedback.
• Handle guest complaints with extreme emotional intelligence and professionalism, de-escalating floor conflicts dynamically before they impact other diners.
• Regularly inspect the dining area, kitchen line, and restrooms to guarantee excellent hygiene, sanitation, and brand ambient.

4. Inventory, Procurement, & Supply Chain Tracking

• Oversee daily inventory counts of high-velocity ingredients, perishables, and beverage supplies to minimize wastage and spoilage.
• Coordinate with the kitchen and procurement teams to track stock levels, managing logistics shortages efficiently to prevent menu item unavailability.
• Verify that incoming supplier deliveries match invoices perfectly in volume, cost, and quality before signing off on acceptance.

Job Specifications & Qualifications

• Education:Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred (equivalent hands‑on experience will be highly valued).
• Experience:Minimum of 2–3 years of proven experience as a Supervisor, Captain Waiter, or Shift Lead in a high‑volume restaurant, casual dining setup, or hospitality ecosystem.
• Leadership Maturity:Strong emotional stability and conflict‑resolution skills under high‑pressure, fast‑paced environments.
• Process-Driven:A strict mindset for company compliance, financial protocols, and corporate boundaries.
• Communication:Exceptional verbal communication skills to manage subordinates and interact professionally with corporate executives.
• Tech Fluency:Proficient in standard Restaurant POS software, inventory tracking systems, and basic office productivity tools (Excel/Google Sheets).

Team Player Quality Control Operations Management Teamwork Computer Literate Inventory Management Strong Work Ethic Restaurant Management Cost Management Communication Skills

WENDELL GUIDORIAGAO

HR DIRECTOR Quirao Group of Companies OPC

Active within three days