Restaurant Supervisor

3 days ago

Pasig, National Capital Region, Philippines Bigtime Empire Corporation Full time ₱30,000 - ₱60,000 per year

Key Responsibilities

The Restaurant Supervisor is accountable for managing the restaurant's day-to-day operations, driving performance, and leading the team. Key responsibilities are aligned with the following performance metrics:

  1. Sales Performance

  2. Drive and achieve the restaurant's monthly sales targets.

  3. Actively implement and monitor upselling and suggestive selling strategies among all service staff to maximize revenue.

  4. Analyze sales data to identify opportunities for growth and team coaching.

  5. Cost & Inventory Control

  6. Manage and maintain food cost percentages within the company's established standards (e.g., target $\leq$ 30%).

  7. Control operational costs by diligently managing waste, spills, and pilferage, ensuring any variance remains at or below 1%.

  8. Oversee and ensure the accuracy of all inventory counts (daily, weekly, monthly) and submit timely and precise documentation.

  9. Customer Service

  10. Champion and maintain a culture of exceptional guest service, aiming for $\geq$ 90% positive customer feedback.

  11. Address and resolve all customer complaints and feedback professionally, promptly, and thoroughly, ensuring no complaints are left unresolved.

  12. Engage with guests on the floor to ensure satisfaction and build rapport.

  13. Store Operations & Compliance

  14. Enforce strict adherence to all company Standard Operating Procedures (SOPs), including service standards, cash handling, and opening/closing procedures.

  15. Uphold the highest standards of cleanliness, sanitation, and food safety throughout the entire restaurant, in both FOH and BOH.

  16. Ensure the restaurant is "audit-ready" at all times, aiming to pass all internal and external inspections with a compliance score of $\geq$ 90%.

  17. People Management

  18. Lead by example and manage the service team, ensuring strict compliance with attendance, punctuality, and grooming standards.

  19. Create and implement efficient weekly staff schedules that align with labor budgets and forecasted customer traffic.
  20. Provide daily coaching, on-the-spot feedback, and structured training to staff to improve performance and build team morale.

  21. Delegate tasks effectively to ensure a smooth and efficient shift.

  22. Reporting & Coordination

  23. Complete and submit all required administrative reports (e.g., daily sales, inventory, staff attendance) accurately and on time.

  24. Maintain clear and constant coordination with the Operations/Restaurant Manager, Accounting department (for reports), and the kitchen (for quality and stock).

Qualifications

  • Experience: Minimum 1-2 years of experience in a supervisory role (e.g., Shift Lead, Team Captain, Supervisor) in the restaurant or food and beverage industry.

Skills:

  • Strong leadership, coaching, and team-building skills.
  • Excellent communication and interpersonal skills.
  • Proven ability to handle customer complaints effectively and professionally.
  • Solid understanding of cost control, inventory management, and P&L basics.
  • Proficient with POS systems and basic computer skills (MS Office).
  • Knowledge: In-depth knowledge of food safety and sanitation regulations (Food Safety/ServSafe certification is a strong plus).
  • Attributes: High energy, detail-oriented, strong problem-solving abilities, and a customer-first mindset.
  • Availability: Must be able to work flexible hours, including nights, weekends, and holidays.

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