Restaurant Supervisor

Restaurant Supervisor (Saiko Restaurant)

Position Summary

The Restaurant Supervisor supports the Assistant Operations Manager and Operations Manager in overseeing daily operations, ensuring excellent customer experience, and supervising staff in a DIY-style restaurant. This role focuses on operational execution, team coordination, and maintaining service and cleanliness standards.

Key Responsibilities

• Supervise daily restaurant operations, ensuring DIY stations are properly set up, replenished, and maintained throughout service.
• Monitor cleanliness, organization, and adherence to food safety and sanitation standards.
• Address guest inquiries, concerns, or complaints professionally and escalate to management as needed.
• Assist in implementing promotions, events, and themed activities to enhance customer engagement.

• Supervise and coordinate restaurant staff during shifts to ensure smooth operations.
• Train staff on standard procedures, DIY station operations, and service standards.
• Conduct pre-shift briefings to communicate updates, goals, and service expectations.
• Monitor staff performance and provide guidance or corrective feedback when necessary.
• Act as shift leader or Manager on Duty in the absence of higher management.

• Assist in monitoring daily sales, controlling costs, and meeting profitability targets.
• Handle cash management, including tills, deposits, and sales balancing.
• Track inventory, monitor stock levels, and report replenishment needs.
• Ensure proper rotation of ingredients and supplies (FIFO) and minimize wastage.
• Track inventory, manage stock rotation (FIFO), and coordinate with suppliers for replenishment.
• Assist management in maintaining operational documents, checklists, and SOP adherence.
• Report facility issues, equipment malfunctions, or safety hazards to management.

• Ensure staff compliance with company policies, local health codes, and safety regulations.
• Assist in internal audits of cleanliness, food storage, and hygiene practices.
• Maintain awareness of emergency procedures and ensure staff are briefed accordingly.

• Support initiatives to enhance customer engagement, feedback collection, and overall satisfaction.
• Promote the DIY dining experience and ensure customers understand how to use stations effectively.

• Proven experience in restaurant operations, preferably in a DIY dining concept, Korean mart, convenience store, or other interactive dining environment.
• Strong leadership, team management, and supervisory skills.
• Excellent customer service, communication, and problem-solving abilities.
• Knowledge of food safety standards, sanitation practices, restaurant operations, and basic financial management.
• Willingness to work flexible schedules, including evenings, weekends, and holidays.
• Ability to thrive in a fast-paced, customer-focused, and interactive work environment.

• Requires standing for extended periods and occasional lifting of supplies or equipment.
• High-energy, interactive dining setting with frequent customer interaction.