RESTAURANT SUPERVISOR

POSITION OVERVIEW: RESTAURANT SUPERVISOR SERVES AS A KEY LEADER RESPONSIBLE FOR ORCHESTRATING SEAMLESS DINING OPERATIONS, BRIDGING COMMUNICATION BETWEEN FRONT AND BACK OF HOUSE, WHILE MAINTAINING EXCEPTIONAL SERVICE STANDARDS AND PROFITABILITY. DETAILED RESPONSIBILITIES: 1.OPERATIONAL EXCELLENCE EXECUTE OPENING PROCEDURES: SYSTEM STARTUP, CASH DRAWER PREPARATION, DINING ROOM SETUP, CLEANLINESS INSPECTION MANAGE CLOSING DUTIES: SALES RECONCILIATION, CASH HANDLING, SECURITY PROTOCOLS, EQUIPMENT SHUTDOWN. MONITOR TABLE TURNOVER RATES AND OPTIMIZE SEATING ARRANGEMENTS COORDINATE WITH KITCHEN REGARDING SPECIALS, 86'D ITEMS, AND TIMING ISSUES MAINTAIN UPDATED KNOWLEDGE OF MENU ITEMS, INGREDIENTS, AND ALLERGEN INFORMATION. OVERSEE RESERVATION MANAGEMENT AND SPECIAL EVENT COORDINATION CONDUCT REGULAR WALKTHROUGHS TO MAINTAIN CLEANLINESS AND AMBIANCE 2. STAFF MANAGEMENT & DEVELOPMENT CREATE WEEKLY STAFF SCHEDULES CONSIDERING PEAK HOURS, EVENTS, AND LABOR COSTS CONDUCT PRE-SHIFT BRIEFINGS TO COMMUNICATE DAILY SPECIALS, PROMOTIONS, AND SERVICE EXPECTATIONS. PROVIDE REAL-TIMECOACHING AND FEEDBACKTO IMPROVE SERVICE QUALITY MONITOR STAFF APPEARANCE AND UNIFORM COOMPLIANCE LEAD MONTHLY STAFF MEETINGS TO ADDRESS COONCERNS AND SHARE UPDATES CONDUCT PERFORMANCE EVALUATIONS AND DOCUMENT DISCIPLINARY ACTIONS IMPLEMENT CROSS-TRAINING PROGRAMS TO ENSURE OPERATIONAL FLEXIBILITY MANAGE BREAK SCHEDULES WHILE MAINTAINING SERVICE LEVELS 3. FINANCIALMANAGEMENT TRACK DAILY SALES FIGURES AND ANALYZE PERFORMANCE METRICS. MONITOR LABOR COSTS AND ADJUST STAFFING LEVELS ACCORDINGLY. CONTROL INVENTORY COSTS THROUGH PROPER ORDERING AND STORAGE PROCEDURES MINIMIZE WASTE THROUGH PORTION CONTROL AND INVENTORY ROTATION PROCESS EMPLOYEE TIMESHEETS AND PAYROLL DOCUMENTATION HANDLE CASH, CREDIT, AND GIFT CARD TRANSACTIONS MAINTAIN ACCURATE RECORDS OF COMPs, VOIDS, AND DISCOUNTS 4. QUALITY CONTROL & COMPLIANCE ENFORCE FOOD SAFETY PROTOCOLS AND MAINTAIN RELEVANT DOCUMENTATION CONDUCT REGULAR TEMPERATURE CHECKS ON FOODSTORAGE UNITS ENSURE PROPER SANITIZATION OF DINING AREAS AND EQUIPMENT MONITOR PROPER HANDLING OF CHEMICALS AND CLEANING SUPPLIES MAINTAIN UPDATED SAFETY DATA SHEETS AND EMERGENCY PROCEDURES ENSURE COMPLIANCE WITH HEALTH DEPARTMENT REGULATIONS COORDINATE ROUTINE MAINTENANCE AND EQUIPMENT REPAIRS 5. CUSTOMER EXPERIENCE GREET AND INTERACT WITH GUESTS TO ENSURE SATISFACTION HANDLE SPECIAL REQUESTS AND DIETARY ACCOMMODATIONS ADDRESS COMPLAINTS PROFESSIONALLY AND PROVIDE APPROPRIATE COMPENSATION MAINTAIN INCIDENT REPORTS AND GUEST FEEDBACK RECORDS DEVELOP SOLUTIONS TO PREVENT RECURRING SERVICE ISSUES BUILD RELATIONSHIPS WITH REGULAR CUSTOMERS MONITOR ONLINE REVIEWS AND RESPOND APPROPRIATELY 6.MARKETING & PROMOTIONS IMPLEMENT PROMOTIONAL CAMPAIGNS AND SPECIAL EVENTS UPDATE SOCIAL MEDIA DISPLAYS AND IN-HOUSE MARKETING MATERIALS TRAIN STAFF ON UPSELLING TECHNIQUES AND PROMOTIONAL OFFERINGS TRACK EFFECTIVENESS OF MARKETING INITIATIVES COLLECT AND ANALYZE CUSTOMER FEEDBACK DATA COORDINATE WITH MARKETING TEAM ON SEASONAL PROMOTIONS TECHNICAL SKILL ADVANCED POS SYSTEM OPERATION INVENTORY MANAGEMENT SOFTWARE PROFICIENCY BASIC ACCOUNTING PRINCIPLES FOOD SAFETY CERTIFICATION ALCOHOL SERVICE CERTIFICATION KNOWLEDGE OF LABOR LAWS UNDERSTANDING OF COST CONTROL PRINCIPLES SOFT SKILLS STRATEGIC PROBLEM-SOLVING EFFECTIVE VERBAL AND WRITTEN COMMUNICATION STRONG LEADERSHIP ABILITIES CONFLICT RESOLUTION EXPERTISE TIME MANAGEMENT PROFICIENCY STRESS MANAGEMENT ATTENTION TO DETAIL MULTI-TASKING CAPABILITIES