A Restaurant Supervisor in a Japanese restaurant in Dubai is responsible for overseeing the daily operations, ensuring a high-quality dining experience for guests, and maintaining operational efficiency. Key responsibilities include:

• Staff Management: Leading, training, and motivating the front-of-house team (servers, hosts, runners), ensuring proper staffing levels, and managing schedules.
• Guest Experience: Ensuring exceptional customer service, handling guest inquiries and complaints promptly and professionally, and maintaining a welcoming atmosphere.
• Operational Excellence: Overseeing service standards, ensuring compliance with health, safety, and hygiene regulations (including Dubai Municipality food safety), and collaborating with kitchen and management teams to ensure smooth service.
• Inventory & Cost Control: Monitoring inventory levels, assisting with ordering supplies, and contributing to cost control initiatives.
• Quality Assurance: Ensuring that all food and beverages are prepared and served according to quality standards and customer preferences.
• Training & Development: Training new staff members on restaurant policies, menu knowledge, upselling techniques, and customer service standards.

Job Types: Full-time, Permanent
Pay: From AED2,500.00 per mont

• Staff Management: Leading, training, and motivating the front-of-house team (servers, hosts, runners), ensuring proper staffing levels, and managing schedules.
• Guest Experience: Ensuring exceptional customer service, handling guest inquiries and complaints promptly and professionally, and maintaining a welcoming atmosphere.
• Operational Excellence: Overseeing service standards, ensuring compliance with health, safety, and hygiene regulations (including Dubai Municipality food safety), and collaborating with kitchen and management teams to ensure smooth service.
• Inventory & Cost Control: Monitoring inventory levels, assisting with ordering supplies, and contributing to cost control initiatives.
• Quality Assurance: Ensuring that all food and beverages are prepared and served according to quality standards and customer preferences.
• Training & Development: Training new staff members on restaurant policies, menu knowledge, upselling techniques, and customer service standards