Job Description

The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the restaurant, ensuring that service standards are met, staff are well-managed, and customers have an excellent dining experience. This role involves coordinating with various departments, managing staff schedules, addressing customer complaints, and ensuring compliance with health and safety regulations.

Key Responsibilities:

• Staff Management:
• Supervise and support restaurant staff, including servers, hosts, bartenders, and kitchen staff.
• Assist in hiring, training, and evaluating employees.
• Schedule staff shifts and manage attendance.
• Address and resolve any staff conflicts or issues.
• Customer Service:
• Ensure high levels of customer satisfaction by providing excellent service and addressing any complaints or concerns promptly.
• Monitor and maintain service quality standards.
• Interact with customers to gather feedback and make improvements.
• Operations Management:
• Oversee the opening and closing procedures of the restaurant.
• Ensure that the restaurant is clean, organized, and well-maintained.
• Manage inventory levels and place orders for supplies as needed.
• Coordinate with the kitchen team to ensure timely and accurate food preparation.
• Financial Management:
• Assist in managing the restaurant's budget and financial performance.
• Monitor daily sales and manage cash handling procedures.
• Assist in preparing financial reports as required.
• Health and Safety:
• Ensure compliance with health, safety, and hygiene standards.
• Conduct regular inspections and audits to maintain safety standards.
• Implement and enforce policies and procedures to ensure a safe working environment.
• Marketing and Promotions:
• Assist in planning and executing promotional events and marketing initiatives.
• Collaborate with the management team to develop strategies to attract and retain customers.

Qualifications:

• Education: High school diploma or equivalent. A degree in hospitality management or a related field is preferred.
• Experience: Minimum of 2-3 years of experience in the restaurant industry, with at least 1 year in a supervisory role.
• Skills:
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to handle high-stress situations and make decisions quickly.
• Knowledge of restaurant operations and health/safety regulations.
• Proficiency in using restaurant management software and POS systems.

Working Conditions:

• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical stamina to stand for long periods and lift moderate weights.

Job Types: Full-time, Permanent, Fresher

Pay: ?12,000.00 - ?45,000.00 per month

Benefits:

• Food provided
• Health insurance

Schedule:

• Day shift
• Morning shift

Experience:

• total work: 2 years (Required)

Work Location: In person