Supervisor

· Screening, interviewing, hiring, and training staff. · Managing staff's work schedules. · Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained. · Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations. · Checking in on dining customers to enquire about food quality and service. · Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked. · Monitoring the cash flow and settling outstanding bills. · Reviewing customer surveys to develop and implement ways to improve customer service. · Resolving customer complaints in a professional manner.