Restaurant Supervisor
6 days ago
1. Operations & Service Management
- Supervise day-to-day operations of the restaurant to ensure smooth running.
- Monitor food quality, hygiene, and service standards to meet company expectations.
- Ensure customer orders are delivered accurately and promptly.
- Handle reservations, table arrangements, and floor coordination during peak hours.
- Lead, motivate, and guide service staff to deliver excellent customer service.
- Conduct daily briefings to update staff on menu changes, promotions, and service standards.
- Train new employees on restaurant procedures, customer service, and hygiene practices.
- Prepare staff duty rosters and manage shift allocations.
- Greet and interact with guests to ensure a pleasant dining experience.
- Address and resolve customer complaints or feedback professionally.
- Build good customer relationships and encourage repeat visits.
- Monitor stock levels of supplies, beverages, and consumables.
- Assist with ordering and receiving goods to prevent shortages or wastage.
- Ensure proper storage and rotation of stock in compliance with safety standards.
- Support management in controlling operating costs and minimizing wastage.
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Maintain cleanliness of dining area, kitchen liaison, and storage facilities.
- Enforce workplace health & safety standards for staff and customers.
- Assist Restaurant Manager in preparing sales reports and daily operation summaries.
- Monitor staff performance and report disciplinary issues if needed.
- Support in execution of marketing promotions, events, or seasonal campaigns.
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