Restaurant Supervisor

About This Role

JOB PURPOSE:

Assist the Restaurant Manager in the overall coordination of the planning, organizing, training and leadership responsibilities necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Key Accountabilities

• Ensure wastage is kept to a minimum and monitor staff in the same
• Implement and monitor cost control

Staff Training and Roster

• Monitor weekly roster for all restaurant staff, ensuring that adequate staffing levels are in line
• Take a proactive role in encouraging teamwork, cooperation, harmony, productivity and a positive attitude within the working environment
• Schedule all activities for restaurant staff and ensure proper uniform according to guidelines
• Ensure staff have full knowledge of all menu items served
• Communicate and implement safety and sanitation policies for handling food and beverage
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Continually strive to develop staff in all areas of managerial and professional development.
• Strategic leave plan in place

Reports and Administration

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Fully understand and comply with all local and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Social Media & Marketing

• Involvement and active participation in promoting company brands within personal Social Media account as per company guidelines and considering protecting personal privacy.

Health, Safety, and Sanitation

• Follow all food safety and sanitation policies when handling food and beverage
• Perform any general cleaning tasks to adhere to health standards.
• Secure and protect company inventory and assets through proper handling and usage

KEY INTERFACES

INTERNAL

F&B Operations Manager, Restaurant managers and staff, HR, Purchase, Accounts, Cost Controller, Maintenance and Facilities

EXTERNAL

Mall management, municipality representatives, suppliers, contractors, guests

REQUIRED COMPETENCY LEVEL

CATEGORY

SKILLS SET

BASIC

AVERAGE

ADVANCED

LEADING

EDGE

FUNCTIONAL SKILLS

Office Administration

HACCP

Health & Safety

MANAGEMENT SKILLS

Service-oriented

Leadership

Negotiation

Profit & Loss