Restaurant Supervisor

The Restaurant Supervisor ensures the smooth running of the restaurant and an exceptional dining experience for guests.

Responsibilities:

1. Restaurant Operations: Manage all aspects of the restaurant's daily operations, including opening and closing procedures, table set-up, service flow, and cleanliness. Ensure compliance with health and safety regulations and maintain high standards of hygiene.

2. Staff Management: Supervise and train restaurant staff, including servers, hosts/hostesses, and support staff. Assign duties, set performance expectations, and provide ongoing training and development opportunities. Foster a positive work environment and promote teamwork and cooperation.

3. Customer Service: Ensure exceptional customer service delivery and create a welcoming and memorable dining experience for guests. Interact with customers, handle inquiries, resolve issues, and address any complaints or concerns in a professional and timely manner. Anticipate guest needs and exceed their expectations.

4. Staff Scheduling: Prepare and manage staff schedules, taking into account business demands and labor budgets. Coordinate with the Human Resources department to ensure compliance with labor laws and internal policies regarding breaks, overtime, and working hours.

5. Menu Knowledge and Upselling: Maintain a thorough knowledge of the restaurant's menu offerings, including ingredients, preparation methods, and specials. Train staff on menu knowledge and encourage upselling techniques to maximize revenue.

6. Quality Control: Monitor and maintain food and beverage quality, presentation, and service standards. Conduct regular inspections and provide feedback to staff to ensure consistency and excellence.

7. Inventory Management: Assist in managing restaurant inventory, including ordering supplies, tracking usage, and minimizing waste. Collaborate with the purchasing department to ensure timely and accurate deliveries.

8. Sales and Revenue Generation: Work closely with the Food and Beverage Manager to develop strategies to increase restaurant sales and revenue. Implement promotions, special events, and marketing initiatives to attract new customers and enhance customer loyalty.

9. Financial Management: Monitor and analyze restaurant financial performance, including sales, costs, and profitability. Assist in developing and managing budgets, controlling expenses, and identifying opportunities for cost reduction and revenue growth. Prepare financial reports and present findings to management.

10. Compliance and Regulations: Ensure compliance with all applicable food safety regulations, licensing laws, and health and safety standards. Stay informed about changes in regulations and update policies and procedures accordingly.

Requirements:

• High school diploma or equivalent. A degree or certification in Hospitality Management or a related field is an advantage.

• Previous experience (typically 2+ years) in restaurant supervision or a similar role within the hospitality industry.

• Strong leadership and management skills, with the ability to motivate and inspire a team.

• Excellent customer service skills and the ability to handle guest inquiries and concerns effectively.

• Knowledge of food and beverage operations, including service techniques, menu items, and wine pairings.

• Understanding of health and safety regulations and food hygiene practices.

• Effective communication and interpersonal skills to interact with guests, staff, and management.

• Ability to handle multiple tasks and work well under pressure in a fast-paced environment.

• Basic knowledge of financial management, including budgeting, cost control, and revenue generation.

• Familiarity with restaurant reservation systems and point-of-sale (POS) software.

• Willingness to work flexible hours, including weekends and evenings, to meet the demands of the business.