Restaurant supervisor

As the Manager-on-Duty (MOD) during assigned shifts, the Restaurant Supervisor leads the store team, monitors employee performance, addresses operational concerns, and ensures compliance with company standards. The Restaurant Supervisor works closely with the Restaurant Manager to maintain efficient, productive, and Guest-focused operations while contributing to the achievement of the store’s sales and operational goals.

KEY RESPONSIBILITIES:

• Assists the Restaurant Manager in achieving store sales targets, profitability, and operational objectives.
• Monitors daily sales performance and recommends actions to improve revenue, guest count, and average check.
• Assists in controlling labor, food cost, and operating expenses through efficient shift management.
• Supports inventory management, including stock monitoring, fixed assets, and breakage control, to minimize wastage.
• Monitors operational KPIs and reports concerns or opportunities for improvement to the Restaurant Manager.
• Ensures the proper execution and target attainment of store promotions, marketing activities, mall events, and community engagement initiatives.
• Assists in identifying opportunities to increase guest traffic and enhance Guest experience.
• Implement upselling and promotes current marketing campaigns to drive sales.

QUALIFICATIONS:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Relevant certifications in food safety, health, or hospitality are an advantage.
• Minimum of 3–5 years of experience in restaurant management in a Restaurant / Dining Supervisor role in a casual dining set-up.
• Proven track record in overseeing full restaurant operations, including FOH teams.
• Knowledge in OPEX management such as labor cost, operational supplies and food cost.