Restaurant Supervisor

4 weeks ago

Mandaluyong, Philippines Kasalo Inihaw At Bulalohan Full time

Overview

A Restaurant Supervisor is responsible for overseeing and coordinating all aspects of a restaurant's daily operations to ensure smooth service, high-quality food, and customer satisfaction. They manage staff, handle customer issues, maintain inventory, and enforce food safety regulations.

Responsibilities

Core Responsibilities:

  • Staff Management: Hiring, training, scheduling, and supervising staff, including servers, bartenders, hosts, and kitchen staff.
  • Daily Operations: Overseeing and coordinating front-of-house and back-of-house operations, ensuring efficient service and smooth workflow.
  • Customer Service: Addressing and resolving customer complaints, ensuring excellent customer service, and promoting a positive dining experience.
  • Food Quality and Safety: Maintaining food quality standards, enforcing health and safety regulations, and ensuring adherence to food handling guidelines.
  • Inventory Management: Managing inventory levels, ordering supplies, and ensuring adequate stock for daily operations.
  • Performance Management: Conducting performance reviews, providing feedback to team members, and addressing any issues or concerns.
  • Reporting and Analysis: Preparing reports on daily sales, inventory, and staff performance, and analyzing data to identify areas for improvement.
Additional Responsibilities
  • Oversee daily restaurant operations, manage staff, ensure quality standards, and maintain inventory
  • Training: Providing training on food preparation, customer service, and safety procedures.
  • Problem-Solving: Identifying and resolving issues that arise during daily operations, such as staff shortages, equipment malfunctions, or customer complaints.
  • Cost Control: Implementing measures to reduce waste and minimize operational costs.
  • Compliance: Ensuring compliance with all relevant laws, regulations, and policies related to food service and employment.
  • Communication: Communicating effectively with staff, customers, and management to ensure clear communication and coordination.
  • Cross-Departmental Coordination: Collaborating with other departments, such as marketing, accounting, and human resources.
Qualifications
  • Educational Qualifications: Diploma in Hospitality Management or related field.
  • Experience Level: 3-5 years of experience in restaurant supervision or management.
  • Skills and Competencies: Strong quality control, operations management, cost management, and inventory management skills. Proficient in computer use and fluent in English.
  • Working Conditions: Fast-paced environment, evening and weekend shifts may be required.
  • Qualities and Traits: Excellent teamwork, strong documentation, and effective written and verbal communication skills.
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