Restaurant Supervisor

Responsibilities: Staff Management: Supervise and lead a team of waitstaff, kitchen personnel, and other restaurant employees. Ensure proper training and performance of staff, including assigning tasks, delegating duties, and providing feedback. Customer Service: Ensure that customers have an exceptional dining experience by addressing concerns, handling complaints, and managing customer expectations. Operational Efficiency: Monitor and maintain high standards of cleanliness and organization in both front-of-house and back-of-house operations. Inventory Management: Oversee inventory levels, order supplies, and ensure stock is replenished in a timely manner. Scheduling: Develop and manage employee schedules, ensuring that the restaurant is properly staffed during peak and off-peak hours. Health and Safety Compliance: Ensure that all health and safety regulations, including food safety, sanitation, and workplace safety standards, are adhered to. Promotions and Events: Support marketing efforts by organizing events or special promotions to increase business and attract new customers. Reporting: Maintain accurate records of daily sales, staff attendance, inventory usage, and other necessary reports for management review. Problem Solving: Resolve operational issues quickly and effectively, from customer complaints to staff-related concerns. Please contact : +60 13-874 4435