Restaurant Supervisor

Job Description:
As an Operations Restaurant Supervisor, your primary responsibility is to oversee the day-to-day operations of the restaurant to ensure smooth functioning and exceptional customer service. You will work closely with the restaurant manager and other team members to uphold the restaurant's standards and meet performance goals.

Key Responsibilities:
Supervise restaurant operations: Directly oversee daily operations, including opening and closing procedures, ensuring cleanliness, and maintaining a safe and welcoming environment for both customers and staff.

Staff management: Schedule shifts, train new employees, and provide ongoing coaching and support to ensure all staff members are equipped to perform their duties effectively.

Customer service: Lead by example in providing excellent customer service, handle customer inquiries or complaints promptly and professionally, and strive to exceed guest expectations.

Inventory management: Monitor inventory levels, place orders for supplies as needed, and ensure proper storage and rotation of food and beverage items to minimize waste and maintain freshness.

Quality control: Ensure that all food and beverages meet quality standards, and enforce proper food safety and sanitation protocols to comply with health regulations.

Financial management: Assist in monitoring expenses, labor costs, and revenue to help optimize profitability while maintaining high-quality service.

Team collaboration: Foster a positive work environment by promoting teamwork, communication, and cooperation among staff members, and assist in resolving any conflicts or issues that may arise.

Compliance: Ensure compliance with all relevant regulations, including health and safety standards, labor laws, and licensing requirements.

Qualifications:
Previous experience in a supervisory role within the restaurant industry.
Strong leadership and communication skills.
Excellent customer service and interpersonal skills.
Ability to multitask and work effectively in a fast-paced environment.
Knowledge of food safety regulations and best practices.
Basic understanding of financial management principles.
Flexibility to work evenings, weekends, and holidays as needed.