A restaurant supervisor oversees daily operations, staff, inventory, and customer satisfaction to ensure smooth operations and profitability . Key responsibilities include supervising and training staff, managing inventory and orders, handling customer complaints, maintaining cleanliness and food safety, and assisting with scheduling and menu development. Strong leadership, communication, and problem-solving skills are essential for this customer-facing management role.

Key Responsibilities

• Staff Management: Hire, train, supervise, and provide ongoing feedback to front and back-of-house staff.
• Customer Service: Ensure high customer satisfaction by providing excellent service, resolving complaints, and maintaining a positive dining experience.
• Operational Oversight: Coordinate daily restaurant activities, manage schedules, and ensure compliance with food safety and hygiene regulations.
• Inventory Management: Monitor stock levels, place orders for supplies, and manage inventory to reduce waste and control costs.
• Food Quality: Oversee food preparation, ensuring quality standards are met and dishes are presented and served correctly.
• Financial Operations: Assist with managing budgets, controlling operational costs, and ensuring compliance with financial goals.

Skills and Qualifications

• Leadership & People Skills: Ability to motivate staff, resolve conflicts, and foster a positive work environment.
• Communication: Excellent verbal and written communication skills for staff and customer interactions.
• Problem-Solving: Strong analytical and decision-making abilities to handle unexpected situations and complaints.
• Food Safety Knowledge: Understanding of health and safety regulations and the ability to enforce them.
• Customer Service: A commitment to providing a consistently high-quality dining experience.
• Experience: Proven work experience as a supervisor or in a similar hospitality role

• Staff Management: Hire, train, supervise, and provide ongoing feedback to front and back-of-house staff.
• Customer Service: Ensure high customer satisfaction by providing excellent service, resolving complaints, and maintaining a positive dining experience.
• Operational Oversight: Coordinate daily restaurant activities, manage schedules, and ensure compliance with food safety and hygiene regulations.
• Inventory Management: Monitor stock levels, place orders for supplies, and manage inventory to reduce waste and control costs.
• Food Quality: Oversee food preparation, ensuring quality standards are met and dishes are presented and served correctly.
• Financial Operations: Assist with managing budgets, controlling operational costs, and ensuring compliance with financial goals