Job Description

Roles & Responsibilities

Job Summary The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant to ensure exceptional customer service, efficient food and beverage service, compliance with food safety and hygiene standards, and effective management of restaurant staff. The role ensures smooth operations, maintains quality standards, and supports the Restaurant Manager in achieving operational and financial objectives.

Duties & Responsbilities :

• Supervise the daily operations of the restaurant to ensure smooth and efficient service.

• Coordinate opening and closing procedures.

• Monitor food and beverage service to ensure quality and consistency.

• Ensure compliance with company policies, standard operating procedures (SOPs), and service standards.

• Resolve operational issues promptly to minimize service disruptions.

• Supervise, motivate, and support restaurant staff to deliver excellent service.

• Prepare staff duty rosters and allocate daily responsibilities.

• Conduct daily pre-shift briefings and communicate operational updates.

• Monitor employee attendance, punctuality, grooming, and performance.

• Welcome and interact with guests to ensure a positive dining experience.

• Handle customer complaints and resolve issues professionally and promptly.

• Ensure food and beverages are served according to company standards.

• Monitor portion control, food presentation, and service quality.

• Verify that special dietary requirements and customer requests are accurately fulfilled.

• Ensure compliance with HACCP, food safety regulations, and hygiene standards.

• Conduct regular inspections of the dining area, service stations, and food handling practices.

• Monitor food temperatures and safe food handling procedures.

• Conduct on-the-job training for new and existing employees.

• Promote continuous improvement in customer service and operational performance.

Desired Candidate Profile

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.

• HACCP or Food Safety Certification preferred.

• Minimum 5 years of experience in restaurant or food service operations with at least 2 years in a supervisory position.

• Experience in hotels, restaurants, healthcare, airline, or industrial catering is preferred.