Restaurant Supervisor

Duties and Responsibilities

• Supervise daily restaurant operations and ensure smooth and efficient service across all shifts.
• Monitor customer service standards and promptly address customer concerns and complaints.
• Ensure consistent food quality, presentation, cleanliness, and service standards.
• Monitor employee attendance, performance, productivity, and adherence to company policies.
• Monitor inventory levels of food, beverages, and operating supplies.
• Assist with ordering, receiving, proper storage, and proper handling of supplies.
• Ensure compliance with food safety, sanitation, health, and company standards.
• Monitor and control food waste, operating costs, and other expenses.
• Ensure proper execution of daily operational procedures and standards.
• Prepare daily shift reports and communicate operational concerns and recommendations to management.
• Assist in training, coaching, and motivating team members to maintain excellent service and operational performance.

Qualifications

• Bachelor's degree or diploma in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field is preferred.
• At least 1–2 years of supervisory experience in a restaurant, hotel, food service, or hospitality environment.
• Strong leadership, communication, and interpersonal skills.
• Excellent customer service and problem-solving abilities.
• Knowledge of restaurant operations, food safety, sanitation, and quality standards.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment.
• Willing to work on shifting schedules, weekends, and holidays.
• Customer-focused, dependable, professional, and team-oriented.
• Willing to be assigned in BF Parañaque City (BGR-Aguirre).

Benefits

• Competitive Salary
• Free Daily Meal
• Service Charge
• Health Insurance
• Incentives
• Bonuses