RESTAURANT SUPERVISOR

RESTAURANT SUPERVISOR

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Branch – West Mall

Position Summary:

Lead a team of subordinates to ensure they provide polite and efficient service at all

times to maintain the exceptional standard of service and quality. As a supervisor you

will have contact with customers during their dining experience, it is essential that

you are polite and courteous when you welcome them to the restaurant during the

service of the meal and answer any queries or complaints from customers. Assist in

the control of inventories and maintain a pleasant restaurant environment in

compliance with company standards.

Key Duties and Responsibilities;

• Oversee and supervise daily operations of the restaurant.

• Assist in Investigating and resolving customer complaints concerning food quality

and service.

• Monitor integrity of restaurant operations and provision of services.

• Take directions and instructions from managers.

• Delegate and oversee front counter, grill area, kitchen and general supervision duties.

• Check on customer complaints and take corrective action if necessary

• Completion of Purchase Orders and receiving of goods as scheduled.

• Maintain all logs up to date and completion of inventory count as rostered, including

small wares count.

• General management of subordinate restaurant staff

• Help maintain and implement awareness of all promotions and advertisements.

• Demonstrate use and operation of merchandise, machinery

• Coordinate floor moves, merchandising, display maintenance, and housekeeping

• Ensure that the restaurant , all equipment, containers, etc are cleaned thoroughly

• Opening and Closing Store as the hours require it.

• Schedule staff hours and assign/roster employees to specific duties that cover all

operations and components of the store and its operation to be prepared 3 days before

the end of previous roster.

• Submit all documents and forms (in a folder labeled “Manager’s Folder”) to

Managing Director. All documents and forms are to be filled accurately, completely

and appropriately at the required intervals (daily, weekly, monthly)

• Maintain food and equipment inventories, and keep inventory records.

• Inventory stock and suggest reorder when inventory drops to a specified level.

• Schedule and receive food and beverage deliveries, checking delivery contents to

verify product quality and quantity and price

• Monitor compliance with health, safety and fire regulations regarding food

preparation and serving, and building maintenance in facility.

• Ensure that all health and safety codes are strictly adhered to (such as employees

wearing hair nets at all times, gloves etc)

• Ensure that the back and front of house is consistently and thoroughly cleaned at all

times

The Supervisor will also be required to operate under the following conditions and

standards;

• Professional communication skills required

• Food Handlers permit required

• Ability to take directions and follow instructions.

• Understanding and following basic kitchen sanitation

• Ability to follow all sanitation procedures.

• Listening: need to be able to hear and understand specific instructions from

Management.

• Manual Dexterity: will be using their hands to cut and chop food, as well as

other tasks.

• Teamwork: part of a team in a stressful, fast-paced environment, being a

supporting team player and level-headed will help immensely.

• Must be able to perform repetitive tasks and stand for extended periods of time

• Must maintain a positive and upbeat attitude.

• Ability to multitask.

• Ability to cross train in other areas as needed.

• Must reach, bend, stoop, lift and carry.

• Judges quality and quantity on raw and cooked items.

• Exposure to smoke, steam and high temperature.