Restaurant Supervisor

Key Responsibilities

1. Daily Operations Management

   • Oversee day-to-day restaurant operations to ensure smooth service flow.

   • Ensure opening and closing procedures are properly followed.

2. Staff Supervision & Training

   • Supervise service staff (servers, cashiers, hosts).

   • Train new employees on service standards, hygiene, and operational procedures.

   • Prepare staff schedules and manage shift planning.

3. Customer Service Excellence

   • Handle customer queries, complaints, and feedback professionally.

   • Ensure high levels of customer satisfaction and consistent service quality.

4. Quality & Hygiene Control

   • Monitor food quality, presentation, and service standards.

   • Ensure hygiene and safety compliance based on company and regulatory requirements.

5. Inventory & Stock Management

   • Monitor stock levels and update daily inventory.

   • Coordinate with suppliers and manage stock ordering when required.

6. Cash & POS Management

   • Oversee cashiering, bill settlement, and POS transactions.

   • Ensure accurate end-of-day closing and cash reconciliation.

7. Team Leadership

   • Motivate staff to maintain high morale and team spirit.

   • Conduct briefings before shifts to align goals and expectations.

8. Reporting

   • Prepare operational reports for management (sales, staffing, incidents).

   • Highlight issues and recommend process improvements.