Restaurant/ Kiosk Supervisor

Key Responsibilities

Restaurant Operations

• Oversee daily restaurant operations and ensure smooth shift execution.
• Maintain company standards for food quality, service, cleanliness, and sanitation.
• Ensure opening and closing procedures are properly completed.
• Monitor food handling and workplace safety practices.
• Coordinate the team during peak hours to maintain fast and efficient service.

Sales, Inventory & Cost Control

• Help the restaurant achieve its daily and monthly sales targets.
• Monitor food cost, wastage, portioning, and inventory levels.
• Ensure accurate cash handling and POS transactions.
• Identify and report inventory, cash, or operational variances.
• Support cost-control initiatives without compromising product and service quality.

Team Leadership

• Lead and supervise restaurant staff during assigned shifts.
• Delegate tasks and monitor team productivity and performance.
• Provide immediate coaching and constructive feedback when needed.
• Train and guide new team members on restaurant procedures and customer service standards.
• Ensure compliance with company policies, attendance, and discipline standards.

Customer Experience

• Maintain a welcoming and professional dining experience.
• Respond to customer concerns promptly and provide appropriate service recovery.
• Ensure the team consistently represents the brand professionally.

Reports & Shift Administration

• Complete shift reports, endorsements, and required operational documentation.
• Monitor attendance and assist with manpower scheduling.
• Maintain accurate records required for audits and operational monitoring.
• Properly endorse pending concerns and action items to the next shift or Restaurant Manager.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Management, or a related field is an advantage but not required.
• At least 6 months of supervisory experience in a restaurant, café, fast food, or other fast-paced F&B environment.
• Demonstrated ability to lead, coach, and motivate a restaurant team.
• Basic understanding of food cost, inventory management, sales, and P&L concepts.
• Strong customer service, communication, and problem-solving skills.
• Organized, responsible, and capable of making decisions in a fast-paced environment.
• Able to remain effective during high-volume and high-pressure operations.
• Willing to work shifting schedules, weekends, and holidays.