Restaurant Supervisor

Responsibilities:

Operations & Service Management:

• Supervise daily restaurant operations and ensure consistent service excellence.
  
• Oversee staff attendance, grooming, and conduct during shifts.
  
• Ensure timely opening and closing of the restaurant according to set standards.
  
• Monitor table arrangements, cleanliness, and ambiance.
  
• Handle customer complaints promptly and professionally, escalating when necessary

Staff Supervision & Coordination:

• Assign daily duties and supervise waiters, cashiers, kitchen assistants, and cleaners.
  
• Conduct pre-shift briefings to communicate goals, special menus, and promotions.
  
• Ensure staff comply with operational policies, health, and safety regulations.
  
• Support recruitment, onboarding, and training of new team members.

Inventory & Cash Management:

• Monitor stock levels and assist in inventory control and ordering.
  
• Ensure proper documentation of daily sales, wastage, and stock usage.
  
• Reconcile daily sales reports with the cashier and ensure accurate record-keeping.

Customer Experience:

• Maintain high service standards and ensure customer satisfaction.
  
• Build rapport with guests and encourage repeat patronage.
  
• Ensure timely delivery of orders and oversee food quality presentation.

Compliance & Health Standards:

• Ensure compliance with food hygiene, sanitation, and safety regulations.
  
• Conduct routine checks of the dining area, kitchen, and restrooms for cleanliness and compliance.
  
• Enforce health and safety policies among all restaurant staff.

Reporting & Administration:

• Prepare daily operational and performance reports for management.
  
• Track key performance indicators (KPIs) like sales targets, customer feedback, and staff productivity.
  
• Provide input on menu development, promotions, and customer engagement strategies.

Requirements:

• Minimum of OND/HND/B.Sc. in Hospitality Management, Business Administration, or a related field.
  
• Minimum of 2–5 years of experience in a restaurant, café, or hospitality supervisory role.
  
• Strong leadership and people management skills.
  
• Excellent communication, organizational, and problem-solving abilities.
  
• Knowledge of restaurant POS systems and basic accounting principles.
  
• High level of personal hygiene and professional appearance.
  
• Flexibility to work weekends, holidays, and extended hours when required