We are seeking a motivated and experienced Restaurant Supervisor to oversee daily operations, ensure high standards of food and service, and lead a team of front- and back-of-house staff. The ideal candidate will have a strong understanding of restaurant operations, a passion for customer service, and the leadership skills necessary to maintain a productive and positive work environment.

REQUIREMENTS

• Proven experience as a Restaurant Supervisor or in a similar role
• Valid Food Handlers certification
• Smart Serve Certification
• Strong leadership and team management skills
• Excellent interpersonal and communication abilities
• Knowledge of restaurant operations and customer service best practices
• Ability to multitask and work in a fast-paced environment
• Familiarity with POS systems and basic computer skills
• Flexibility to work evenings, weekends, and holidays as needed

• Supervise and coordinate the daily operations of the restaurant
• Monitor staff performance and provide training, coaching, and feedback
• Promote a respectful team environment and manage team members with open communication and understanding
• Train new and existing employees on food preparation, customer service, and safety procedures
• Ensuring all staff are knowledgeable about menu offerings and individual ingredients
• Maintain high-quality food standards
• Supervising the preparation, display, and delivery of food and drinks
• Ensure high levels of customer satisfaction through excellent service.
• Handle customer complaints promptly and professionally.
• Oversee inventory management, including ordering and stock control.
• Ensure compliance with health, safety, and hygiene regulations.
• Operating the point-of-sale system, processing payments, issuing gift cards and cash balancing
• Support opening and closing duties, including cash handling and reporting.
• Assist with scheduling staff shifts to ensure adequate coverage.
• Maintain cleanliness and organization of dining and kitchen areas.
• Oversee both front and back of house operations
• Provide exceptional customer service and lead staff to do the same
• Develop strategies for improving our customers’ dining experience
• Reducing operational costs
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Collaborate with the Restaurant Manager on promotional strategies