Restaurant Supervisor

Mô tả Công việc
As a Restaurant Supervisor at JD, your role would typically involve overseeing daily operations to ensure smooth functioning of the restaurant. Here are some key responsibilities you might have:
Staff Management: Supervising and coordinating the activities of restaurant staff, including waitstaff, service captain, cleaner,... This includes scheduling shifts, training new employees, and ensuring adherence to JD's service standards.
Customer Service: Ensuring excellent customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
Operations Management: Overseeing day-to-day operations, such as opening and closing procedures, managing inventory levels, and ensuring compliance with health and safety regulations.
Quality Control: Monitoring food preparation methods, portion sizes, and presentation to maintain quality standards set by JD.
Financial Management: Monitoring sales and expenses to ensure profitability. This may involve managing budgets, controlling costs, and optimizing resource utilization.
Team Leadership: Motivating and leading a team to achieve goals and deliver exceptional service. This includes fostering a positive work environment and providing guidance and support to staff members.
Event Coordination: Organizing and overseeing special events or promotions within the restaurant, collaborating with marketing or management teams as needed.
Training and Development: Conducting ongoing training sessions for staff to improve service quality, efficiency, and product knowledge.
Inventory Management: Monitoring and controlling inventory levels of food, beverages, and supplies, and placing orders as necessary to ensure adequate stock.
Adherence to Policies: Ensuring compliance with company policies and procedures, as well as local, state, and federal regulations.
Staff Management: Supervising and coordinating the activities of restaurant staff, including waitstaff, service captain, cleaner,... This includes scheduling shifts, training new employees, and ensuring adherence to JD's service standards.
Customer Service: Ensuring excellent customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
Operations Management: Overseeing day-to-day operations, such as opening and closing procedures, managing inventory levels, and ensuring compliance with health and safety regulations.
Quality Control: Monitoring food preparation methods, portion sizes, and presentation to maintain quality standards set by JD.
Financial Management: Monitoring sales and expenses to ensure profitability. This may involve managing budgets, controlling costs, and optimizing resource utilization.
Team Leadership: Motivating and leading a team to achieve goals and deliver exceptional service. This includes fostering a positive work environment and providing guidance and support to staff members.
Event Coordination: Organizing and overseeing special events or promotions within the restaurant, collaborating with marketing or management teams as needed.
Training and Development: Conducting ongoing training sessions for staff to improve service quality, efficiency, and product knowledge.
Inventory Management: Monitoring and controlling inventory levels of food, beverages, and supplies, and placing orders as necessary to ensure adequate stock.
Adherence to Policies: Ensuring compliance with company policies and procedures, as well as local, state, and federal regulations.