Restaurant supervisor

Job Description

Posted on 22 May 2025

Duties and Responsibilities:

• Attend from time to time meetings such as managers meeting, department meetings, staff meetings, etc
• Recruit, train, and supervise restaurant staff.
• Create and maintain staff schedules, ensuring adequate coverage during peak hours.
• Good knowledge and use of software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Address customer concerns or complaints promptly and professionally.
• Monitor and maintain service standards to exceed customer expectations.
• Requisition supplies to have an adequate supply on hand for the following shifts.
• On occasion, participate in inventory procedures.
• Open and close shifts in accordance with instructions.
• Manage associate relations during each shift, addressing issues such as call-offs, tardiness, and last minute daily challenges by finding effective solutions
• Monitor inventory levels, place orders, and manage stock rotation.
• Collaborate with the kitchen team to maintain food quality and safety standards.
• Guarantee adherence to health and safety regulations and sanitation standards.
• Conduct regular inspections to maintain a clean and safe environment.
• Communication through daily log book.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

Benefits:

• Tip
• Employee's meal
• Opportunities for promotion

Qualifications/Requirements

Qualifications:

• Must possess at least a Bachelor's/College Degree, Food and Beverage Services Management, Hospitality/Hotel Management, Business Studies
• Proven experience in a supervisory or managerial role within the restaurant industry; at least 3 to 4 years.
• Excellent leadership and interpersonal skills.
• Strong understanding of restaurant operations, including front-of-house and back-of-house procedures.
• Flexibility to work evenings, weekends, and holidays as needed.
• Thorough knowledge of restaurant operations and preparation techniques.
• Good proficiency in mathematics to analyze and monitor inventory, controls, revenue generation, and other financial statements within the hotel.
• Ability to communicate in English, both orally and in writing, with guests and employees.
• Ability to work under pressure and deal with stressful situations during busy periods.

Work location

CITY OF SAN FERNANDO (CAPITAL), PAMPANGA

Remarks

No additional remarks

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