SUPERVISOR

Job Summary

Manage and lead kitchen and dining operations by recruiting and training staff, ensuring hygiene and food safety compliance, overseeing inventory and cash flow, and delivering excellent customer service in a fast-paced environment.

Responsibilities

• Screen, interview, hire, and train staff to build a competent and efficient team
• Manage staff work schedules to ensure adequate coverage and smooth operations
• Conduct regular kitchen inspections to maintain hygiene and sanitation standards
• Oversee food preparation, presentation, and storage to comply with health and safety regulations
• Engage with dining customers to assess food quality and service satisfaction
• Monitor inventory levels and ensure timely restocking of food supplies and essentials
• Track cash flow and settle outstanding bills accurately
• Resolve customer complaints professionally to maintain high service standards
• Perform additional duties as assigned by the company

Preferred competencies and qualifications

• High school diploma or GED
• Relevant experience in food service or kitchen management
• Ability to work effectively in a fast-paced environment
• Ability to stand for extended periods
• Strong management skills demonstrated through team leadership and task delegation
• Excellent organizational skills applied to scheduling and inventory management
• Effective communication skills for staff coordination and customer interaction
• Exceptional customer service skills to enhance guest experience
• Flexibility to work shifts, long hours, and public holidays