REstaurant Supervisor
Must-have:Lead
- Supervise and coordinate daily restaurant operations.
- Lead, guide, and motivate service staff to ensure smooth operations.
- Assign duties and workstations to staff according to operational requirements.
- Monitor staff attendance, punctuality, grooming, and work performance.
- Ensure staff follow company policies, procedures, and service standards.
- Ensure excellent customer service and handle customer feedback or complaints professionally.
- Monitor the quality and presentation of food and beverages before serving.
- Ensure the restaurant is clean, organised, and properly maintained at all times.
- Monitor table service and ensure orders are served accurately and promptly.
- Coordinate closely with the kitchen team to ensure smooth food service.
- Assist with opening and closing procedures, including cash and outlet checks.
- Monitor stock levels and assist with inventory checks and stock-taking.
- Minimise food wastage and unnecessary operating costs.
- Ensure proper handling of cash, payments, and daily sales transactions.
- Assist in preparing daily sales and operational reports when required.
- Train and coach new and existing staff on service standards and procedures.
- Address staff performance and operational issues promptly and report serious matters to management.
- Ensure compliance with food hygiene, workplace safety, and cleanliness requirements.
- Assist management with staff scheduling and manpower planning.
- Support promotions, events, and other activities organised by the restaurant.
- Take charge of the restaurant in the absence of the Restaurant Manager or management.
- Perform other duties as assigned by management.