Restaurant Supervisor

Key Responsibilities

• Supervise day-to-day FOH & BOH operations to ensure smooth, efficient, and high-quality service.
• Oversee table service flow, from guest seating to bill settlement, ensuring an excellent dining experience.
• Monitor and maintain inventory, place supplier orders, and manage waste control.
• Implement and uphold SOPs, brand quality standards, and food safety protocols.
• Prepare and manage staff schedules to ensure proper coverage during peak and off-peak hours.
• Lead pre-shift briefings to align service goals and motivate the team.
• Train, guide, and evaluate staff to improve performance and service excellence.
• Handle guest concerns promptly, professionally, and with a service recovery mindset.
• Act as Officer-in-Charge (OIC) when the Restaurant Manager is not on duty.
• Coordinate with HR, Accounting, Kitchen, and Bar teams for seamless daily operations.

Qualifications

• Bachelor's degree in Hospitality, Business, or related field (preferred).
• 1–2 years of supervisory experience in a full service or casual dining restaurant.
• Strong leadership, interpersonal, and problem-solving skills.
• Knowledgeable in POS systems, table management software, and basic inventory control.
• Flexible, organized, and able to handle multiple service demands simultaneously.
• Wine, cocktail, or menu knowledge is an advantage.

Job Types: Full-time, Permanent

Pay: Php16, Php20,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Life insurance
• Pay raise
• Promotion to permanent employee

Language:

• English (Preferred)

Work Location: In person