RESTAURANT SUPERVISOR

Daily Operations: Monitor front-of-house and back-of-house workflows, open or close the venue, and keep facilities clean and safe. Staff Management: Hire, train, schedule shifts, and handle payroll or performance reviews. Customer Service: Greet guests, build regular patronage, and resolve complaints quickly. Financial Oversight: Manage budgets, control operational costs, track inventory, and place supplier orders. Safety and Compliance: Enforce health, hygiene, and local food safety regulations.

Qualifications/Requirements: Degree: A bachelor's degree or diploma in Hospitality Management, Business Administration, or Culinary Arts is often preferred by employers. Experience: Typically requires 1 to 3 years of supervisory or managerial experience in the food and beverage industry, often starting in entry-level roles like a server or cook