Restaurant Supervisor

3 weeks ago

Laguna Philippines Avanteph Staffing and Consultancy Inc. Full time

Our client in the food and beverage industry is looking for aRestaurant Supervisorto oversee daily front-of-house operations and ensure top-tier customer service. The Restaurant Supervisor will lead and support a team of service staff, maintain smooth dining operations, enforce quality and cleanliness standards, and assist in driving sales and profitability. The ideal candidate is customer-focused, detail-oriented, and capable of motivating and developing staff to deliver an excellent dining experience.

1. Staff Supervision and Development
  • Supervise, schedule, and support servers and other front-of-house staff.
  • Provide ongoing training, coaching, and performance feedback.
  • Foster a positive and productive work environment.
  • Monitor staff attendance, punctuality, and adherence to service protocols.
2. Customer Satisfaction
  • Ensure guests receive prompt, courteous, and quality service.
  • Handle and resolve customer complaints or concerns efficiently.
  • Monitor customer feedback and implement improvements based on insights.
  • Support repeat business and customer retention strategies.
3. Sales and Revenue Support
  • Assist in meeting daily and weekly sales targets.
  • Monitor average check sizes and upselling success rates.
  • Encourage staff to promote high-margin menu items and suggestive selling.
  • Track and analyze service metrics to drive performance.
4. Inventory and Expense Management
  • Monitor inventory levels of dining essentials and supplies.
  • Assist in managing cost of goods sold (COGS) and minimize waste/spoilage.
  • Coordinate with the back-of-house and purchasing team for inventory accuracy.
5. Operational Efficiency
  • Ensure smooth front-of-house operations, including table turnover and order accuracy.
  • Monitor wait times, kitchen coordination, and dining flow.
  • Drive efficiency through time management and team productivity.
  • Assist the Restaurant Manager in achieving operational goals.
6. Quality Control and Service Standards
  • Ensure consistency in food presentation and service execution.
  • Enforce cleanliness and hygiene across the restaurant.
  • Monitor employee compliance with health, safety, and sanitation standards.
  • Implement and maintain the Sequence of Service standards.
Key Performance Indicators (KPIs):
  • Customer satisfaction ratings and repeat visits
  • Staff attendance, retention, and productivity
  • Sales growth, upselling rate, and average check size
  • Inventory accuracy, waste control, and COGS
  • Operational metrics (wait times, table turnover, order accuracy)
  • Compliance with health inspections and safety protocols
  • Bachelor’s Degree in Business, Hospitality Management, or a related field (preferred)
  • At least 2 years of experience in the restaurant industry, ideally in a supervisory or leadership role
  • Strong leadership, interpersonal, and communication skills
  • Good understanding of front-of-house restaurant operations and customer service
  • Knowledge of food and beverage service standards and menu knowledge
  • Familiarity with basic financial principles such as budgeting and expense monitoring
  • Ability to multitask and remain calm in high-pressure environments
  • Strong problem-solving abilities and attention to detail
  • Flexible schedule availability including evenings, weekends, and holidays
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