Restaurant Supervisor

Responsibilities

• Operations Management
• Supervise daily restaurant operations to ensure smooth functioning.
• Monitor food preparation, hygiene, cleanliness, and safety standards.
• Manage reservations, table arrangements, and guest flow.
• Ensure compliance with local health, safety, and licensing regulations.
• Customer Service
• Ensure high-quality customer service and guest satisfaction.
• Handle customer complaints, feedback, and special requests professionally.
• Maintain a welcoming and pleasant dining environment.
• Staff Management
• Recruit, train, supervise, and schedule restaurant staff.
• Conduct staff briefings, performance reviews, and provide coaching.
• Ensure all staff follow service standards and SOPs.
• Financial & Inventory Management
• Monitor daily sales, cash handling, and POS operations.
• Manage budgets, cost control, food wastage, and profitability.
• Oversee purchasing, inventory checks, and stock control.
• Menu & Quality Control
• Work with chefs on menu planning, promotions, and seasonal items.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.
• Marketing & Promotion
• Support promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.
• Reporting
• Prepare daily/weekly operational and financial reports.
• Report issues, maintenance needs, and improvement plans to management.

Requirements

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3-5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.

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Company Intel

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