Restaurant Supervisor

Overview and Responsibilities

The role of the Restaurant Supervisor involves managing daily operations to ensure smooth service and quality control within the restaurant. Key duties include planning work schedules, requisitioning kitchen supplies and food items, overseeing staff involved in food preparation and portioning, and training employees on their roles as well as sanitation and safety protocols. The supervisor also estimates required ingredients and supplies for meal preparation, monitors food quality and service standards, manages budgeting and cost estimations, resolves customer complaints or concerns, and prepares overall work schedules.

Required Qualifications and Experience

Candidates must have completed secondary (high) school education and possess between one and two years of relevant experience. The work language is English, and the position is permanent with a weekly schedule ranging from 30 to 40 hours.

Personal Attributes

• Strong client orientation
• Effective interpersonal abilities
• Excellent verbal communication skills
• Ability to work well within a team
• Dependable and reliable