Restaurant Supervisor

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.