Restuarant Supervisor

Responsibilities:

Supervise the daily operations of the restaurant to ensure efficient service delivery. Monitor opening and closing procedures to ensure compliance with company standards. Ensure the restaurant is clean, organized, and well-maintained at all times. Coordinate table service, food delivery, and customer flow during peak periods. Support the Restaurant Manager in implementing operational policies and procedures. Supervise, motivate, and support waiters, cashiers, kitchen assistants, and other restaurant staff. Assign daily duties and monitor staff performance. Assist with onboarding and training of new employees. Ensure staff adheres to company policies, grooming standards, and customer service procedures. Address minor staff issues and escalate complex matters to management when necessary. Welcome customers and ensure they receive exceptional service. Handle customer complaints and resolve service-related issues professionally. Monitor customer satisfaction and implement improvements where necessary. Ensure customer orders are served accurately and promptly. Monitor stock levels of food, beverages, and restaurant supplies. Report shortages and coordinate replenishment with management. Assist in conducting inventory counts and stock reconciliation. Support cash handling procedures and ensure accurate daily sales reconciliation. Ensure compliance with food safety, hygiene, and sanitation regulations. Monitor cleanliness of dining areas, kitchen, and food preparation stations. Ensure staff comply with workplace health and safety procedures. Conduct routine inspections to maintain operational and safety standards. Prepare daily operational reports and incident reports where necessary. Monitor staff attendance and shift schedules. Report operational challenges and recommend improvements. Perform other duties assigned by the Restaurant Manager.

Requirements:

Minimum of an OND in Hospitality Management, Business Administration, or a related field. Proven years of experience in restaurant, hospitality, or food service operations, with at least 1 year in a supervisory role. Strong knowledge of restaurant operations and customer service. Proficiency in Microsoft Office Suite and Point of Sale (POS) systems. Excellent leadership, communication, and interpersonal skills. Strong organizational, problem-solving, and multitasking abilities. Ability to work flexible hours, including weekends, evenings, and public holidays.