Restaurant Supervisor

Responsibilities:
Team Management:

Supervising and scheduling staff to ensure adequate coverage during service hours.
Training and mentoring new employees on restaurant procedures and customer service standards.
Monitoring staff performance and addressing issues proactively.
Customer Service:

Ensuring guests receive excellent service and addressing customer complaints or special requests promptly.
Managing reservations, seating arrangements, and maintaining a welcoming atmosphere.
Operational Oversight:

Overseeing the restaurant floor during service to ensure smooth operations.
Coordinating with the kitchen team to ensure timely food preparation and service.
Ensuring cleanliness and organization of the dining and kitchen areas.
Inventory and Supplies:

Monitoring stock levels of food, beverages, and supplies.
Placing orders with suppliers to prevent shortages or overstocking.
Conducting regular inventory checks and managing waste efficiently.
Health and Safety Compliance:

Ensuring the restaurant adheres to food safety, hygiene, and sanitation regulations.
Conducting routine inspections of the premises and addressing maintenance issues.
Financial Responsibilities:

Assisting with budgeting, cost control, and managing daily cash flow.
Preparing sales reports and analyzing performance to suggest improvements.