RESTAURANT SUPERVISOR

DUTIES AND RESPONSIBILITIES

Leadership & Staff Management

• Supervise and motivate all restaurant staff to maintain high levels of performance and morale.
• Assign duties and manage shift schedules to ensure adequate staffing at all times.
• Conduct regular team meetings to communicate goals, updates, and feedback.
• Mentor and train new staff on company policies, service standards, and operational procedures.
• Monitor staff performance and provide coaching or corrective action where needed.

Customer Service Excellence

• Ensure every guest receives exceptional service and attention.
• Handle customer complaints professionally and resolve issues promptly.
• Maintain a welcoming and friendly environment for guests at all times.
• Monitor customer feedback to identify areas for improvement and implement changes.

Operational Management

• Oversee daily restaurant operations, ensuring smooth workflow across front-of-house and coordination with the kitchen.
• Monitor table service, order delivery, and guest satisfaction throughout service hours.
• Ensure compliance with health, hygiene, and safety regulations.
• Conduct regular inspections to maintain cleanliness, organization, and safety standards.

Financial & Inventory Oversight

• Supervise cash handling, POS transactions, and reconciliation at the end of shifts.
• Assist in budgeting and cost control, minimizing waste without compromising quality.
• Monitor inventory levels of food, beverages, and supplies; coordinate with the kitchen or suppliers for timely restocking.

Performance & Reporting

• Track and analyze restaurant performance metrics, including customer satisfaction, sales, and staff efficiency.
• Prepare shift or daily reports for management highlighting operational successes or issues.
• Implement strategies to improve efficiency, increase sales, and enhance the guest experience.

Multitasking & Problem-Solving

• Manage multiple priorities during peak hours, ensuring seamless service.
• Quickly resolve operational or service-related challenges while maintaining professionalism.
• Make informed decisions under pressure to maintain smooth restaurant operations.

Communication & Coordination

• Serve as a liaison between staff, management, and kitchen teams.
• Communicate operational updates, promotions, or policy changes effectively to the team.
• Collaborate with other departments (e.g., marketing, procurement) to support overall business objectives.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Hospitality, Hotel Management, or a related field
• Minimum of 2 years’ experience as a supervisor or senior waiter/waitress in a restaurant or hotel environment
• Strong leadership and team coordination skills
• Excellent customer service and communication skills
• Ability to multitask, prioritize, and work efficiently under pressure
• Familiarity with POS systems and basic inventory management
• Professional attitude, punctuality, and a strong sense of responsibility

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.