Restaurant Supervisor

Role summary

Work arrangement

• Work location is in person.

Responsibilities

• Supervise daily restaurant operations and ensure smooth service.
• Lead, guide, monitor, and assign duties to restaurant staff during each shift.
• Ensure staff follow company policies, procedures, and operational standards; monitor attendance, punctuality, grooming, and uniforms.
• Ensure excellent customer service and handle complaints professionally.
• Monitor food quality, presentation, portion control, and service standards.
• Maintain cleanliness and hygiene across the restaurant, dining area, kitchen, and back of house.
• Check equipment, facilities, and restaurant areas; monitor stock and coordinate requirements with the Storekeeper and kitchen team.
• Ensure correct handling of cash, POS transactions, discounts, voids, and complimentary items.
• Monitor daily sales and operational reports and report discrepancies to management.
• Ensure orders are processed accurately and served on time; coordinate with kitchen, service, cashier, delivery, and management teams.
• Train and coach employees, address staff issues, and escalate serious disciplinary or operational matters.
• Complete opening and closing procedures, monitor food waste, support cost control, comply with food safety and safety requirements, and assist with operational reports.

Requirements

• Previous experience in a restaurant, café, or food-and-beverage environment.
• Good knowledge of restaurant operations and customer service.
• Strong leadership and team-management skills.
• Good communication and problem-solving abilities; able to work under pressure in a fast-paced environment.
• Basic knowledge of POS systems, cash handling, and daily restaurant reporting.
• Knowledge of food safety and hygiene standards.
• Flexible to work shifts, weekends, and public holidays according to operational requirements.

Key skills

• Team leadership; customer service; restaurant operations; staff scheduling and supervision.
• Cash and POS management; inventory and stock control; food safety and hygiene.
• Complaint handling; sales and cost control; staff training; problem solving; communication; time management.