RESTAURANT SUPERVISOR

..Reports to: .. Director of Operations (DOO) or designated personnel

..Key Responsibilities: ..

- ..Operational Coordination: .. Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores.

- ..Telephone Etiquette: .. Adhere to the standard operating procedures (SOP) established by management.

- ..Quality Control: .. Maintain product quality and presentation consistency as dictated by company standards and management guidelines.

- ..Sales Targets: .. Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction.

- ..Regulatory Compliance: .. Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries.

- ..Strategic Support: .. Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's business objectives.

- ..Inventory Management: .. Oversee inventory processes, including ordering, receiving, and stocktaking, ensuring daily completion of Food Safety Management System (FSMS) monitoring forms.

- ..Food Safety Standards: .. Implement and uphold proper food handling, sanitation, and infection control protocols at all times.

- ..Brand Commitment: .. Deliver on the company brand promise by providing exceptional customer service consistently.

- ..Menu Knowledge: .. Possess a strong understanding of the restaurant and bar menu, including recipes.

- ..Additional Responsibilities:

.. Perform other duties as assigned by the General Manager (GGM), Director, or designated personnel.

Requirements:

.Committed to delivering high levels of customer service and providing go-the extra-mile service.

.Ability to work under pressure in a fast-face environment

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