The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the restaurant and ensuring smooth and efficient service. In the absence of a Restaurant Manager or Assistant Restaurant Manager, the Supervisor takes charge of managing the restaurant staff, coordinating tasks, and maintaining high standards of customer service. This role involves supervising the team, handling customer inquiries and concerns, monitoring operations, and ensuring compliance with policies and procedures. The Restaurant Supervisor plays a crucial role in maintaining a positive work environment, delivering excellent customer experiences, and contributing to the overall success of the restaurant.

• Oversee the overall operations and management of the restaurant, ensuring smooth day-to-day operations and efficient service.
• Provide guidance and training to staff members to ensure adherence to standard operating procedures and service quality.
• Assist Operations Manager for implementing standard operating procedures (SOPs) to maintain consistent quality and service standards.
• Coordinate and manage all aspects of the restaurant, including staff scheduling, shift management, and table reservations.
• Assign tasks and responsibilities to staff members, ensuring efficient utilization of resources and optimal productivity.
• Schedule and supervise staff, assigning duties and responsibilities to ensure smooth operations.
• Follow up to ensure that food and beverages are served and cleared according to the standards and sequence of service.
• Monitor the overall cleanliness and appearance of the restaurant, including dining areas, restrooms, and service stations.
• Ensure exceptional customer service and satisfaction by addressing customer concerns, resolving issues, and maintaining a high standard of service.
• Monitor inventory levels and communicate needs to appropriate personnel.
• Collaborate with kitchen staff to ensure efficient coordination between the front-of-house and back-of-house operations.
• Monitor and control operational costs, such as labour expenses and inventory waste, to optimize profitability.
• Assist in the development and implementation of promotional activities to drive customer engagement and revenue.
• Provide regular reports to management on operational performance, customer feedback, and staff performance.
• Foster a positive team culture by encouraging teamwork, motivation, and open communication among staff members.
• Ensure compliance with applicable laws, health, safety, and sanitation regulations, and maintain cleanliness and hygiene standards throughout the restaurant.
• Adhere to company rules, guidelines, and processes at all times.
• Stay updated on industry trends, new regulations, and best practices in the restaurant industry.
• Be flexible and adaptable, taking on any additional duties assigned by the management team to support the company's success.