Restaurant Supervisor

Key Responsibilities

• Supervise and lead restaurant staff to ensure smooth daily operations.
• Monitor employee attendance, performance, and compliance with company policies.
• Ensure food quality, cleanliness, sanitation, and safety standards.
• Manage customer concerns and provide excellent customer service.
• Monitor inventory, minimize wastage, and control operating costs.
• Assist in achieving sales targets and maintaining profitability.
• Train, coach, and motivate team members.
• Prepare daily operational reports and coordinate with management.

Qualifications

• Graduate of a Bachelor's Degree in Hospitality Management, Business Administration, or a related field (preferred).

• With at least 2–3 years of experience in restaurant operations or supervisory roles.

• Strong leadership, communication, and problem-solving skills.

• Knowledge of food safety, sanitation, and restaurant procedures.

• Ability to manage staff and handle customer concerns effectively.

• Goal-oriented, organized, and reliable.

• Willing to undergo 1 month of training in Malolos, Bulacan.