Job Summary
You will lead restaurant operations by supervising staff, ensuring compliance with hygiene and safety standards, managing inventory and cash flow, and delivering exceptional customer service to create a pleasant dining experience.
Responsibilities
- Lead the recruitment process by screening, interviewing, hiring, and training restaurant staff to build a competent team
- Develop and manage staff work schedules to optimize operational efficiency and coverage
- Conduct regular inspections of the kitchen to verify adherence to hygiene and sanitation standards
- Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations
- Engage with dining customers to assess food quality and service, driving continuous improvement
- Monitor inventory levels to maintain adequate stock of food supplies and restaurant essentials
- Manage the restaurant's cash flow by monitoring transactions and settling outstanding bills promptly
- Analyze customer feedback from surveys to identify and implement strategies for enhancing customer service
- Resolve customer complaints professionally to maintain high satisfaction and loyalty
- Identify opportunities to reduce operational costs while maintaining service quality
- Exercise effective management by addressing staff performance issues and taking necessary disciplinary actions
Preferred competencies and qualifications
- Proven experience working as a supervisor in the hospitality industry
- Ability to work effectively in a fast-paced environment
- Physical stamina to stand for extended periods
