Restaurant Supervisor

The Supervisor is responsible for the efficient and effective operation of the bar and restaurant, with a primary focus on ensuring the highest level of customer service. This role involves managing staff, maintaining quality standards, and addressing customer needs.

Key Responsibilities:

1. Customer Service:
   • Welcome and assist customers, ensuring a positive and memorable dining or drinking experience.
   • Address customer inquiries, concerns, and feedback promptly and professionally.
   • Maintain a high level of service quality and guest satisfaction.
2. Staff Management:
   • Supervise bar and restaurant staff, including servers, bartenders, and support personnel.
   • Assign tasks, create staff schedules, and monitor performance to ensure efficient operations.
   • Train and mentor staff, fostering a strong team environment.
3. Operational Oversight:
   • Ensure smooth daily operations, including food and beverage service, cleanliness, and organization.
   • Monitor reservations, seating arrangements, and waitlists, especially during peak hours.
   • Address any operational issues or discrepancies promptly.
4. Inventory Control:
   • Supervise inventory management, including monitoring stock levels, ordering supplies, and controlling costs.
   • Ensure that products are well-stocked and fresh, and minimize waste.
5. Quality Assurance:
   • Maintain quality standards for food and drinks, ensuring consistency and presentation meet or exceed customer expectations.
   • Conduct regular inspections to guarantee cleanliness and hygiene.
6. Security and Compliance:
   • Ensure the establishment adheres to alcohol licensing laws and safety regulations.
   • Implement and enforce security protocols to maintain a safe environment for staff and customers.
7. Financial Management:
   • Assist in managing budgets, revenue goals, and cost projections.
   • Monitor sales, expenses, and profitability, taking necessary actions to achieve financial targets.
8. Training and Development:
   • Organize and oversee training for staff, keeping them up-to-date on new menu items, service standards, and safety protocols.

Qualifications:

• Previous experience in a supervisory role in the bar and restaurant industry.
• Strong leadership, communication, and customer service skills.
• Knowledge of food and beverage service and industry trends.
• Ability to handle high-stress situations and solve problems effectively.
• Understanding of financial and budgeting principles.
• Familiarity with health and safety regulations.
• Demonstrated ability to work well in a team and lead by example.