Restaurant Supervisor

Role overview

Restaurant operations and service

• Coordinate daily front-of-house and back-of-house operations.
• Oversee dine-in and over-the-counter operations, check in with customers, and balance seating capacity.
• Deliver superior service, maximize customer satisfaction, and respond efficiently and accurately to complaints.
• Review product quality and oversee food preparation.

Staff and delivery operations

• Hire qualified cooks and wait staff, organize and supervise shifts, and set work schedules.
• Appraise staff performance, provide feedback, and train new and current employees in customer service practices.
• Coordinate with food aggregators to manage delivery business.

Controls and business improvement

• Estimate needs for food, kitchen utensils, and cleaning products.
• Ensure compliance with sanitation and health and safety guidelines.
• Maintain the restaurant’s image, promote the brand locally through word of mouth and events, and recommend ways to reach a broader audience.
• Control operating costs, reduce waste, and prepare reports on weekly, monthly, and annual revenues and expenses.
• Implement policies and protocols to maintain restaurant operations.

Required qualifications

• Proven work experience as a restaurant supervisor and proven customer-service experience.
• Extensive food-and-beverage knowledge, including ingredients and dishes.
• Advanced familiarity with restaurant-management software and food-delivery aggregators.
• Strong financial-management skills.
• Management skills and experience in both front and back of house.

Preferred education

• Hospitality management or culinary schooling is desired.

Pay

• AED 2,700–3,000 per month.

Work location

• Work is in person.