Role:
The Restaurant Supervisor reports directly to the Restaurant Manager.
As the Restaurant Supervisor, the individual plays a pivotal role in ensuring the smooth functioning of day-to-day restaurant operations and upholding the organization's dedication to excellence.
Specific Responsibilities:
1. Team Leadership: The Restaurant Supervisor is responsible for leading and supervising restaurant staff, including servers, hosts, and kitchen personnel. They provide clear direction, guidance, and support to ensure seamless coordination among team members.
2. Customer Service Excellence: The role involves upholding the restaurant's commitment to exceptional customer service. The Restaurant Supervisor monitors service standards, addresses customer feedback, and resolves any service-related issues promptly.
3. Training and Development: The position actively participates in training new staff, fostering a positive learning environment, and facilitating ongoing development for existing team members to enhance their skills and performance.
4. Inventory and Stock Control: The Restaurant Supervisor collaborates with management to manage inventory levels, ensuring appropriate stock of food items, beverages, and restaurant supplies.
Quality Assurance: The role involves conducting regular inspections to maintain the quality and presentation of food, ensuring adherence to recipes and plating standards.
Technical Skills and Competencies:
1. Food and Beverage Knowledge: A strong understanding of food and beverage operations, including menu items, preparation methods, ingredients, and presentation standards
2. Point of Sale (POS) Systems: Proficiency in using restaurant POS systems to process orders, manage table bookings, handle payments, and generate reports for sales and inventory tracking.
3. Reservation Systems: Familiarity with reservation software to efficiently manage guest bookings, allocate tables, and maintain an organized seating arrangement.
4. Customer Service Skills: Excellent customer service skills to handle guest inquiries, complaints, and feedback professionally and ensure a positive dining experience for patrons.
5. Staff Training and Development: Capability to design and conduct effective training programs for restaurant staff, covering service standards, menu knowledge, and customer interaction skills.
6. Inventory Management: Proficiency in inventory control to monitor stock levels, order supplies efficiently, and minimize wastage while optimizing restaurant profitability.
Duration: 6 month
