Restaurant Supervisor

S a key role in the hospitality industry, responsible for overseeing daily operations within a restaurant to ensure the delivery of high-quality service and food to customers. They work closely with restaurant managers, kitchen staff, and front-of-house teams to create a smooth and efficient dining experience.

Key Responsibilities:
Team Supervision:

Supervise and manage restaurant staff, including waiters, kitchen assistants, and baristas.
Ensure staff are trained, motivated, and working efficiently during shifts.
Provide guidance and support to staff, ensuring they are following operational procedures and delivering excellent customer service.
Customer Service:

Assist with customer inquiries and resolve complaints or issues in a timely and professional manner.
Ensure customers receive high-quality service, from greeting to seating, and through the dining experience.
Act as the point of contact for guests, ensuring their needs are met throughout their visit.
Operational Support:

Oversee daily restaurant operations, ensuring smooth coordination between front-of-house and kitchen staff.
Monitor the flow of service to prevent delays and bottlenecks, ensuring a timely dining experience for guests.
Assist with opening and closing the restaurant, making sure all tasks are completed, such as preparing for the next day’s service.
Inventory and Stock Control:

Help with the ordering of supplies and ensure the restaurant is stocked with necessary items (food, beverages, cleaning supplies).
Track inventory levels and report any discrepancies or shortages to management.
Health and Safety Compliance:

Ensure that health and safety regulations are adhered to, including cleanliness, food safety, and sanitation protocols.
Ensure staff follow safe working practices and maintain a safe environment for both customers and staff.