Restaurant Supervisor

Key Responsibilities

1. Operations Management

• Supervise day-to-day restaurant operations during assigned shifts.
• Ensure compliance with Food Quality, Service, and Cleanliness (FSC) standards.
• Monitor opening and closing procedures.
• Ensure proper food handling, sanitation, and safety compliance.
• Maintain smooth service flow during peak hours.

2. Sales & Profitability

• Support achievement of daily and monthly sales targets.
• Monitor food cost, wastage, and portion control.
• Assist in inventory management and stock level monitoring.
• Ensure proper cash handling and POS accuracy.
• Report variances and operational concerns to Restaurant Manager.

3. Team Leadership & Staff Supervision

• Lead and motivate team members during shifts.
• Assign tasks and monitor productivity.
• Enforce company policies and discipline standards.
• Conduct on-the-spot coaching and performance feedback.
• Train new hires on operational standards and customer service.

4. Customer Service & Service Recovery

• Ensure excellent customer experience at all times.
• Handle customer complaints and implement service recovery.
• Maintain professional store image and brand representation.

5. Administrative & Reporting

• Prepare shift reports and endorsements.
• Monitor attendance and manpower scheduling.
• Ensure compliance with company documentation and audit requirements.

Qualifications

• Bachelor’s degree in Hospitality, Business Management, or any related course (preferred but not required).
• At least 1–2 years supervisory experience in a restaurant or fast-paced F&B environment.
• Strong leadership and people management skills.
• Knowledge of basic P&L concepts, food cost, and inventory control.
• Able to work in a high-pressure, fast-paced setting.
• Willing to work shifting schedules, weekends, and holidays.
• Strong communication and problem-solving skills.