Restaurant Supervisor
- Compensation
- Not disclosed
- Location
- Not listed
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- 2+ years
- Category
- Not specified
- Posted
Must have
- High school diploma or equivalent. A degree or certification in Hospitality Management or a related field is an advantage.
- Previous experience (typically 2+ years) in restaurant supervision or a similar role within the hospitality industry.
- Strong leadership and management skills, with the ability to motivate and inspire a team.
- Excellent customer service skills and the ability to handle guest inquiries and concerns effectively.
- Knowledge of food and beverage operations, including service techniques, menu items, and wine pairings.
- Understanding of health and safety regulations and food hygiene practices.
- Effective communication and interpersonal skills to interact with guests, staff, and management.
- Ability to handle multiple tasks and work well under pressure in a fast-paced environment.
- Basic knowledge of financial management, including budgeting, cost control, and revenue generation.
- Familiarity with restaurant reservation systems and point-of-sale (POS) software.
- Willingness to work flexible hours, including weekends and evenings, to meet the demands of the business.
Full description
The Restaurant Supervisor ensures the smooth running of the restaurant and an
exceptional dining experience for guests.
Responsibilities:
- Restaurant
Operations: Manage all aspects of the restaurant's daily operations,
including opening and closing procedures, table set-up, service
flow, and cleanliness. Ensure compliance with health and safety
regulations and maintain high standards of hygiene.
- Staff
Management: Supervise and train restaurant staff, including servers,
hosts/hostesses, and support staff. Assign duties, set performance
expectations, and provide ongoing training and development
opportunities. Foster a positive work environment and promote
teamwork and cooperation.
- Customer
Service: Ensure exceptional customer service delivery and create a
welcoming and memorable dining experience for guests. Interact with
customers, handle inquiries, resolve issues, and address any
complaints or concerns in a professional and timely manner.
Anticipate guest needs and exceed their expectations.
- Staff
Scheduling: Prepare and manage staff schedules, taking into account
business demands and labor budgets. Coordinate with the Human
Resources department to ensure compliance with labor laws and
internal policies regarding breaks, overtime, and working hours.
- Menu
Knowledge and Upselling: Maintain a thorough knowledge of the
restaurant's menu offerings, including ingredients, preparation
methods, and specials. Train staff on menu knowledge and encourage
upselling techniques to maximize revenue.
- Quality
Control: Monitor and maintain food and beverage quality,
presentation, and service standards. Conduct regular inspections and
provide feedback to staff to ensure consistency and excellence.
- Inventory
Management: Assist in managing restaurant inventory, including
ordering supplies, tracking usage, and minimizing waste. Collaborate
with the purchasing department to ensure timely and accurate
deliveries.
- Sales and
Revenue Generation: Work closely with the Food and Beverage Manager