Waitress/Supervisor

A Restaurant Supervisor oversees daily restaurant operations, ensuring efficient service, customer satisfaction, and a positive work environment. They manage staff, handle customer inquiries and complaints, maintain inventory, and ensure food safety and quality. This role requires strong leadership, communication, and problem-solving skills. Key Responsibilities:

• Staff Management: Hiring, training, scheduling, and supervising restaurant staff.
• Customer Service: Ensuring high levels of customer satisfaction, addressing complaints, and resolving issues promptly.
• Food Safety and Quality: Maintaining food safety standards, ensuring food quality, and overseeing food preparation and presentation.
• Inventory Management: Managing inventory levels, ordering supplies, and minimizing waste.
• Operational Efficiency: Overseeing daily operations, coordinating with kitchen staff, and ensuring smooth service.
• Compliance: Ensuring compliance with health and safety regulations.
• Financial Management: Managing cash flow, processing payments, and potentially assisting with budgeting and cost control.
• Reporting: Preparing daily, weekly, or monthly reports on restaurant operations.
• Training: Providing training to new and existing staff.
• Communication: Communicating effectively with staff, customers, and management.
• Problem Solving: Identifying and resolving operational issues and customer complaints.
• Maintaining a positive work environment: Promoting teamwork, motivation, and adherence to company policies.

Job Type: Full-time

Benefits:

• Paid training

Language:

• English (Preferred)

Work Location: In person