A Restaurant Supervisor
oversees daily front-and-back-of-house operations, ensuring smooth service, high-quality food, and safety compliance
. Key duties include training staff, managing inventory, and resolving customer complaints. They bridge the gap between management and employees to ensure excellent customer service and operational efficiency.
Core Responsibilities
- Operational Oversight: Supervising daily shifts to ensure smooth running, including opening/closing procedures.
- Staff Management: Training, mentoring, and scheduling employees, as well as handling staff performance issues.
- Customer Satisfaction: Interacting with guests, ensuring high-quality food/service, and handling complaints professionally.
- Inventory & Purchasing: Monitoring stock levels of food, beverages, and supplies, and placing orders with vendors.
- Compliance: Ensuring strict adherence to health, safety, and sanitation regulations.
Required Skills & Qualifications
- Experience: Previous experience as a supervisor, head waiter, or in a similar hospitality role.
- Leadership: Strong communication, interpersonal, and team management skills.
- Problem-Solving: Ability to resolve conflicts, customer complaints, and operational issues under pressure.
- Knowledge: Understanding of POS systems, inventory management, and health/safety regulations.
