As a restaurant supervisor, your main responsibility is to oversee the daily operations of a restaurant to ensure smooth functioning and excellent customer service. Your job description may include the following tasks:
Managing Staff: You will be responsible for hiring, training, scheduling, and supervising restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff. You will also provide coaching and feedback to improve performance and resolve any conflicts or issues that may arise.
Ensuring Food Quality and Safety: You will monitor food preparation, presentation, and quality to ensure that it meets the restaurants standards and complies with food safety regulations. This may include conducting regular inspections of the kitchen and dining areas, overseeing food handling and storage practices, and addressing any concerns or issues related to food safety or quality.
Managing Operations: You will oversee day-to-day restaurant operations, such as opening and closing procedures, cash handling, inventory management, and ordering supplies. You will also monitor and optimize operational processes to increase efficiency and profitability, and handle customer complaints or issues in a professional and timely manner.
Ensuring Excellent Customer Service: You will set high standards for customer service and train and motivate staff to provide exceptional service to guests. You will handle guest inquiries, resolve complaints, and ensure that guests have a positive dining experience from start to finish.
Maintaining Cleanliness and Hygiene: You will ensure that the restaurant is clean, well-maintained, and compliant with health and safety regulations. This includes overseeing cleanliness standards in the kitchen, dining area, restrooms, and other areas of the restaurant.
Monitoring Financials: You will track and report on key performance indicators (KPIs) such as sales, labor costs, food costs, and profitability. You will work with management to analyze financial data, make recommendations for improvement, and implement cost control measures.
Training and Development: You will conduct ongoing training and development programs for restaurant staff to enhance their skills, knowledge, and performance. This may include providing training on service standards, food safety, and other relevant topics.
Assisting in Special Events or Promotions: You may be involved in planning and executing special events or promotions, such as holiday parties, themed nights, or marketing campaigns, to attract and retain customers.