Supervisor

Job Overview

We are looking for a responsible, hands-on, and customer-oriented Restaurant Supervisor to oversee daily restaurant operations and ensure excellent customer service. The successful candidate will supervise front-of-house staff, coordinate with the kitchen team, monitor service quality, and ensure smooth operations throughout the day.

The ideal candidate has strong leadership skills, good communication abilities, and experience managing restaurant staff in a fast-paced food and beverage environment.

Key Responsibilities

• Supervise daily restaurant operations and ensure efficient service.
• Lead, train, and monitor service crew, servers, baristas, bartenders, and cashier staff as assigned.
• Ensure excellent customer service and handle customer feedback, complaints, and concerns professionally.
• Coordinate with the Head Chef and kitchen team to ensure timely food preparation and service.
• Monitor staff attendance, grooming, performance, and compliance with restaurant policies.
• Assist in preparing staff schedules and assigning daily duties.
• Monitor food and beverage service quality, cleanliness, sanitation, and workplace safety.
• Oversee proper handling of cash transactions, sales reports, and end-of-shift turnovers.
• Monitor inventory levels and coordinate with the appropriate team regarding shortages, wastage, and replenishment.
• Ensure compliance with food safety standards, company procedures, and applicable government regulations.
• Conduct pre-shift briefings and communicate operational updates to the team.
• Prepare daily operational reports and promptly escalate significant concerns to management.
• Support management in achieving operational targets and maintaining a positive working environment.

Qualifications

• At least 2–3 years of experience in restaurant operations, preferably in a supervisory or team-lead position.
• Experience in a café, restaurant, bar, or similar food and beverage establishment is an advantage.
• Strong leadership, communication, organization, and problem-solving skills.
• Knowledge of front-of-house operations, customer service standards, and food safety practices.
• Ability to supervise staff, manage multiple tasks, and work under pressure.
• Willingness to work on shifting schedules, weekends, and holidays as required.
• Honest, dependable, proactive, and willing to take responsibility for daily operations.
• Ability to work collaboratively with both front-of-house and kitchen teams.

Work Location: In person