RESTAURANT AND CATERING SUPERVISOR

1. Operational Oversight

• Ensure smooth day-to-day operations in the restaurant and catering services, including overseeing opening/closing procedures, managing shifts, and ensuring health and safety standards are met.
• Maintain quality control to ensure service and cleanliness meet the company’s standards, conducting regular checks.

1. Staff Management and Training

• Assist in the recruitment of new restaurant and catering staff, and manage staff scheduling to ensure adequate coverage during peak and off-peak hours.
• Train and motivate restaurant and catering staff (servers, kitchen crew) on customer service, menu knowledge, safety protocols, and company policies.
• Conduct regular performance reviews, provide feedback, and address any issues related to employee conduct, performance, or customer satisfaction.

1. Customer Service and Guest Experience

• Handle customer inquiries, complaints, and feedback related to the restaurant and catering services, ensuring customer satisfaction.
• Monitor customer satisfaction levels in both restaurant and catering services, ensuring that service is prompt, friendly, and professional.
• Address any service issues quickly and effectively.

1. Health, Safety, and Compliance

• Ensure cleanliness and hygiene standards are maintained in the restaurant and catering service areas, ensuring all areas are sanitary.
• Make sure restaurant and catering staff are trained in emergency protocols, including first aid, fire safety, and evacuation procedures.

1. Marketing and Sales Support

• Support marketing efforts for restaurant and catering services by promoting them through various channels, including social media, flyers, or special promotions.

1. Financial and Administrative Duties

• Assist with cash handling, credit card transactions, and daily financial reconciliation for the restaurant and catering business.
• Provide regular reports on daily operations, staff performance, customer feedback, inventory levels, and financial performance.
• Monitor and report on labor costs, food costs, and other operational expenses to ensure profitability.

1. Problem-Solving and Crisis Management

• Act as a mediator for both staff and customers in cases of disputes or issues in the restaurant and catering services, finding solutions that are beneficial for the company and client

o Handle emergencies in the restaurant and catering business, ensuring minimal disruption to operations, including equipment failure, customer injury, or staff shortages.

• Assist with cash handling, credit card transactions, and daily financial reconciliation for the restaurant and catering business.
• Provide regular reports on daily operations, staff performance, customer feedback, inventory levels, and financial performance.
• Monitor and report on labor costs, food costs, and other operational expenses to ensure profitability