Job Description

An International Restaurant located at Cantonments is looking for a Restaurant Supervisor.

Job Overview
The Restaurant Supervisor oversees the daily operations of the restaurant, ensuring high levels of customer satisfaction, and maintaining quality standards. Supervisor leads and motivates the front-of-house staff, coordinates with kitchen personnel, and manage customer service issues to ensure a positive dining experience for guests.

Key Responsibilities
Staff Management:

• Supervise and coordinate the activities of front-of-house staff, including servers, hosts/hostesses, and bartenders.
• Train new employees on restaurant policies, procedures, and service standards.
• Create staff schedules, assign duties, and monitor performance to ensure efficient operations.
• Provide ongoing feedback and coaching to staff to enhance their skills and performance.
• Address any staffing issues or conflicts in a timely and professional manner.
• Train staff on proper service techniques and hospitality standards to deliver exceptional customer service.

Customer Service:

• Greet guests upon arrival, escort them to their tables, and ensure that their needs are met throughout their dining experience.
• Up-sell/suggestively sell food and beverages by describing each item in an appealing way to increase check average and broaden guest experience
• Handle customer inquiries, complaints, and feedback promptly and courteously.
• Monitor dining room activity and anticipate guest needs to provide proactive service.
• Ensure that all service areas are clean, organized, and well-maintained to enhance the overall dining
• atmosphere.
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions
• Support FoH staff whenever and however necessary

Operations Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and inventory management.
• Monitor food and beverage quality, presentation, and portion control to maintain high standards.
• Ensure compliance with health and safety regulations and sanitation guidelines.
• Manage reservations, seating arrangements, and waitlists to optimize table turnover and maximize revenue.
• Coordinate with kitchen staff to ensure timely preparation and delivery of food orders.
• Provide daily, weekly and monthly reports to management.

Financial Management:

• Assist with budget planning and management, including monitoring labor costs, food and beverage expenses, and operational expenses.
• Analyze sales data and financial reports to identify trends and opportunities for improvement.
• Implement cost-control measures to minimize waste and maximize profitability.
• Conduct regular inventory audits and reconcile discrepancies to maintain accurate inventory records.
• Handle house bank and follow all cash handling procedures
• Reconcile and balance all sales transactions at the end of each shift; generate closing reports
• Perform opening & closing work as requested

Team Leadership:

• Lead by example and foster a positive work environment that encourages teamwork, cooperation, and mutual respect.
• Motivate and inspire staff to achieve performance goals and deliver exceptional service.
• Encourage professional development and provide opportunities for advancement within the organization.
• Conduct regular staff meetings to communicate updates, discuss issues, and solicit feedback from team members.

Required Skills or Experience

• Previous experience in restaurant management or supervisory role, preferably in a fast-paced dining
• environment.
• Strong leadership and interpersonal skills.
• Excellent communication and customer service skills.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Knowledge of food and beverage operations, including menu development, wine service, and bar operations.
• Familiarity with restaurant POS systems and other relevant software.
• Understanding of health and safety regulations and compliance standards.

Education:

• A high school diploma or equivalent is required.
• Additional education or certification in hospitality management or related field is preferred but not always necessary, depending on experience.

Working Conditions:

• The restaurant supervisor typically works in a fast-paced, high-pressure environment.
• Evening, weekend, and holiday shifts are often required.
• May need to stand for extended periods and move quickly between various areas of the restaurant.