RESTAURANT SUPERVISOR

Reports to: Director of Operations (DOO) or designated personnel

• Operational Coordination – Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores.
• Telephone Etiquette – Adhere to the standard operating procedures (SOP) established by management.
• Quality Control – Maintain product quality and presentation consistency as dictated by company standards and management guidelines.
• Sales Targets – Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction.
• Regulatory Compliance – Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries.
• Strategic Support – Collaborate with the Restaurant Manager (RM) to...