Restaurant Supervisor

Job Summary

The Restaurant Supervisor is responsible for supervising daily restaurant operations, ensuring excellent customer service, maintaining food and hygiene standards, and supporting the restaurant team to achieve operational and sales targets.

Key Responsibilities

• Supervise daily restaurant operations and ensure smooth service.
• Lead, guide, and monitor restaurant staff during each shift.
• Assign duties and responsibilities to staff according to the daily schedule.
• Ensure employees follow company policies, procedures, and operational standards.
• Monitor staff attendance, punctuality, grooming, and uniform standards.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, portion control, and service standards.
• Ensure proper cleanliness and hygiene of the restaurant, dining area, kitchen, and back-of-house areas.
• Conduct regular checks of equipment, facilities, and restaurant areas.
• Monitor stock levels and coordinate with the Storekeeper and kitchen team regarding requirements.
• Ensure proper handling of cash, POS transactions, discounts, voids, and complimentary items according to company procedures.
• Monitor daily sales and operational reports and report any discrepancies to management.
• Ensure all orders are processed accurately and served within the required time.
• Coordinate effectively with the kitchen, service, cashier, delivery, and management teams.
• Train and coach employees to improve performance and service standards.
• Handle staff issues and escalate serious disciplinary or operational matters to management.
• Ensure proper opening and closing procedures are completed.
• Monitor food wastage and support cost-control measures.
• Ensure compliance with food safety, HACCP, health, safety, and company requirements.
• Prepare or assist with daily operational reports when required.
• Ensure all customer and company property is handled responsibly.
• Support management in achieving sales, customer satisfaction, and operational targets.
• Perform other duties assigned by the Restaurant Manager or Operations Manager.

Requirements

• Previous experience in a restaurant, café, or food and beverage environment.
• Good knowledge of restaurant operations and customer service.
• Strong leadership and team-management skills.
• Good communication and problem-solving abilities.
• Ability to work under pressure in a fast-paced environment.
• Basic knowledge of POS systems, cash handling, and daily restaurant reporting.
• Knowledge of food safety and hygiene standards.
• Flexible to work shifts, weekends, and public holidays according to operational requirements.

Key Skills

• Team Leadership
• Customer Service
• Restaurant Operations
• Staff Scheduling & Supervision
• Cash & POS Management
• Inventory & Stock Control
• Food Safety & Hygiene
• Complaint Handling
• Sales & Cost Control
• Staff Training
• Problem Solving
• Communication & Time Management

Work Location: In person