Restaurant Supervisor

Key Duties and Responsibilities

• Operations Management: Supervise daily restaurant operations to ensure efficient, professional, and prompt service. Monitor cleanliness, presentation, and setup of all dining areas.
• Staff Coordination: Coordinate daily staff schedules, allocate duties, and train, coach, and evaluate restaurant staff to maintain high service standards.
• Guest Relations: Ensure guests receive courteous and high-quality service. Handle inquiries, complaints, and special requests with professionalism.
• Kitchen & Service Sync: Coordinate closely with the Kitchen team to ensure timely preparation and delivery of meals. Monitor F&B service standards and address any gaps.
• Compliance & Standards: Ensure strict compliance with food safety, hygiene, and occupational health standards.
• Financials & Inventory: Verify billing accuracy and supervise cash handling procedures. Monitor inventory levels of restaurant supplies, requisition replenishments, and work to reduce food and beverage wastage.
• Revenue Generation: Promote menu items and drive upselling initiatives to maximize revenue.
• Reporting: Prepare and submit accurate daily operational and sales reports.
• Perform any other duties as may be assigned by the Food & Beverage Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings
• Restaurant revenue and sales growth
• Table turnover rate
• Number of guest complaints resolved
• Compliance with food safety and hygiene standards
• Staff productivity and attendance
• Accuracy of daily sales reports
• Upselling performance
• Reduction in food and beverage wastage
• Compliance with service standards

Requirements

• Education: Diploma or Bachelor's Degree in Hospitality Management, Food and Beverage Management, Hotel Management, or a related field from a recognized institution.
• Certification: Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Experience: Minimum of three (3) years of relevant experience in restaurant operations, preferably within the luxury hospitality industry, with at least one (1) year in a supervisory role.
• Technical Skills: Proficiency in Point of Sale (POS) systems and Microsoft Office applications.