Restaurant Supervisor

1. Restaurant Operations:
Oversee restaurant operations during assigned shifts, ensuring efficient and professional service delivery.
Check table setups, food and beverage quality, and compliance with service standards.
2. Team Supervision:
Assign duties and monitor staff performance, grooming, and service conduct during shifts.
Provide on-the-job training, coach new team members, and assist with performance evaluations.
3. Guest Relations:
Welcome and assist guests, with particular attention to VIPs and group bookings.
Handle guest complaints and service issues within delegated authority, and collect guest feedback.
4. Inventory and Asset Control:
Monitor restaurant equipment, utensils, and assets to ensure proper use, care, and storage.
Assist with periodic stocktaking and report shortages or discrepancies.
5. Reporting and Cross-Departmental Coordination:
Report shift operations, revenue, incidents, and other relevant matters to management.
Coordinate with Kitchen, Bar, and Stewarding teams and support banquet and event operations.