[NORIBOI OMAKASE] RESTAURANT SUPERVISOR

Restaurant Operations & Service Quality
Maintain professional grooming, personal hygiene, and service standards.
Ensure the restaurant is clean, organized, and all equipment is in good working condition.
Ensure food, beverage, and service quality in accordance with company SOPs.
Ensure compliance with food safety and hygiene standards.
Assist guests and support service operations when necessary.
2. Guest Experience & Reservation Management
Coordinate with the Hostess to manage daily reservations and arrange table layouts, maximizing capacity while ensuring guest comfort.
Monitor guest satisfaction, identify potential concerns, and handle complaints appropriately.
Escalate issues beyond the scope of authority to the Manager.
Coordinate and provide service for special events, promotions, VIP guests, and private groups.
3. Team Coordination & Staff Management
Communicate upcoming events and promotions to the team.
Manage staff schedules and coordinate daily team operations.
Support staff training and maintain high service standards.
Cooperate with other departments and management to ensure smooth operations.
4. Reporting & Inventory Management
Monitor and report daily restaurant operations, including revenue, guest complaints, and staff performance.
Conduct monthly inventory checks and report results to the Manager.
Perform other duties as assigned by the Manager.