Restaurant Supervisor

As a Supervisor at Sushi Art Restaurant, you will be a pivotal member of the management team, responsible for overseeing and coordinating front-of-house and/or back-of-house operations. Your leadership skills, excellent communication abilities, and in-depth knowledge of restaurant operations will contribute to maintaining a smooth and efficient dining experience for our valued customers. You will supervise and support the restaurant staff, ensuring adherence to high service standards, food quality, and overall guest satisfaction.

Responsibilities

• Supervise, train, and motivate front-of-house and/or back-of-house staff to excel in their roles.
• Set performance expectations and provide constructive feedback to enhance team performance.
• Ensure the delivery of exceptional guest experiences by maintaining a welcoming and attentive atmosphere.
• Address guest concerns or complaints promptly and professionally, seeking opportunities to improve service.
• Oversee the flow of service to ensure efficient and timely delivery of food and beverages to guests.
• Collaborate with wait staff, kitchen, and bar teams to maintain a seamless dining experience.
• Conduct regular quality checks on food presentation, taste, and overall service to maintain high standards.
• Monitor cleanliness and organization in all areas of the restaurant.
• Provide training to new hires, reinforcing proper service techniques, menu knowledge, and safety practices.
• Foster a culture of continuous learning and development among the restaurant team.
• Assist in managing restaurant inventory, including food, beverages, and operational supplies.
• Coordinate with the management team to optimize stock levels and minimize waste.
• Assist in managing inventory levels of food, beverages, and other supplies, placing orders as needed.
• Monitor stock levels to ensure sufficient availability of items while minimizing overstocking.
• Oversee the cleanliness and overall appearance of the restaurant, both front-of-house and back-of-house areas.
• Ensure that the restaurant maintains a high standard of cleanliness and hygiene.
• Leading by example and setting high standards for professionalism, service, and hospitality.
• Nurturing a positive work culture that fosters teamwork and mutual respect.
• Conduct regular inventory counts and ensure accurate encoding of inventory data.
• Collaborate with the management team to reconcile discrepancies and maintain an updated inventory system.
• Supervise the daily tasks of wait staff, providing guidance and support as needed.
• Ensure waiters adhere to service standards and perform their duties efficiently.
• Monitor the availability and condition of crockery, cutlery, and glassware for guest use.
• Ensure proper handling and storage to minimize breakage and maintain a well-stocked inventory.
• Train and encourage the wait staff to utilize upselling techniques to enhance the guest experience and increase revenue.
• Promote additional menu items, beverages, and desserts to guests during their visit.
• Implement and enforce the restaurant's sequence of service, ensuring a smooth and consistent dining experience for guests.
• Coordinate with the wait staff and kitchen team to maintain the flow of service.
• Assist in creating and managing employee schedules, ensuring adequate staffing levels to meet business demands.
• Handle shift rotations and allocate duties effectively.
• Supervise cash handling procedures, ensuring accuracy and security during transactions.
• Conduct cash reconciliations and report any discrepancies to management.
• Enforce strict adherence to health and safety regulations and food handling procedures.
• Conduct regular safety checks to maintain a safe and sanitary working environment.
• Gather and analyze customer feedback to identify areas for improvement.
• Prepare and submit reports on operational performance as required by management.

Qualifications

• Proven ability to lead and motivate teams to achieve excellence.
• Strong knowledge of FOH operations and sequence of service
• Strong verbal and written communication skills to interact with staff and customers effectively.
• Ability to prioritize tasks and manage time efficiently in a fast-paced environment.
• Quick thinking and ability to address operational challenges with creativity and efficiency.
• Willingness to work evenings, weekends, and holidays based on restaurant needs.
• Prior experience in a supervisory role in the restaurant industry, preferably in a high-volume establishment.
• Experience with opening/closing procedures, cash handling, stock control, and daily checklists.
• Familiarity with food safety regulations and sanitation practices.
• Knowledge of Japanese Cuisine (preferred): Understanding of sushi and Japanese culinary offerings is advantageous.