Restaurant Supervisor

Our client in the food and beverage industry is looking for a Restaurant Supervisor to 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. Key Responsibilities 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 Qualifications 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 Starting Salary Range: 24,000 #J-18808-Ljbffr