The Restaurant Supervisor manages daily operations, guides front-of-house and back-of-house teams, and maintains high standards of food quality, safety, and guest satisfaction. You will act as the link between staff and management, stepping in to lead shifts and solve problems quickly.

Key Responsibilities

Operations Oversight: Monitor opening and closing duties, coordinate service flow with the kitchen, and keep the dining area clean and organized.
Staff Management: Assist with hiring, training, scheduling, and mentoring team members to meet service standards.
Customer Service: Welcome guests, monitor table service, and resolve complaints tactfully and promptly.
Inventory & Cost Control: Monitor stock levels, assist with inventory counts, and help minimize food waste and operating expenses.
Safety & Compliance: Ensure strict adherence to food hygiene, sanitation, and workplace safety regulations.
Administrative Duties: Handle cash transactions, record daily sales, and prepare operational reports as needed.

Requirements & Qualifications

Experience: 2 to 3 years of supervisory experience in a fast-paced restaurant or hospitality environment.
Education: Secondary school, O-Level, ITE, or A-Level a degree in hospitality or business management is a plus.
Skills: Strong leadership, communication, problem-solving, and multitasking abilities.
Physical Stamina: Ability to stand and walk for extended periods and work flexible shifts, including weekends and holidays.
Certifications: Valid food handler safety certificate.

This role reports to Restaurant Manager.

How to Apply

Please send your resume and a brief introduction about why you would be a great fit to [[HIDDEN TEXT]].