Supervisor

Managing Staff: Responsible for managing waiters, cashiers, and other staff, and assigning daily work tasks. Quality Control: Ensure that restaurant service and food quality meet standards, handling customer complaints or issues. Training New Employees: Provide job training for new employees and help them become familiar with the work process. Scheduling: Responsible for organizing employee work schedules, ensuring smooth daily operations. Inventory Management: Supervise restaurant inventory to ensure timely replenishment of necessary supplies. Reporting and Communication: Communicate with the restaurant management, reporting daily operations and staff performance. Safety and Sanitation Oversight: Ensure the restaurant complies with safety and sanitation standards, regularly inspecting equipment and the environment.