Restaurant Supervisor

Operations Management

• Oversee day-to-day restaurant operations
• Ensure smooth coordination between kitchen and service teams
• Maintain hygiene, safety, and food quality standards
• Monitor opening and closing procedures

🔹 Team Management

• Recruit, train, and supervise staff
• Prepare duty rosters and manage attendance
• Conduct performance evaluations
• Motivate team to achieve sales targets
• Handle staff conflicts and disciplinary issues

🔹 Customer Service

• Ensure exceptional guest experience
• Handle customer complaints professionally
• Maintain high service standards
• Build repeat customer relationships

🔹 Financial & Sales Management

• Monitor daily sales and expenses
• Control food and labor costs
• Ensure proper inventory management
• Plan promotions and upselling strategies
• Prepare daily/weekly/monthly reports

🔹 Compliance & Safety

• Ensure food safety regulations are followed
• Maintain cleanliness and sanitation standards
• Ensure legal licenses and permits are up to date