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Responsibilities
- Supervise and Coordinate Staff:
- Oversee and coordinate the activities of restaurant staff, including wait staff, kitchen staff, and support personnel.
- Employee Training and Scheduling:
- Train, mentor, and schedule employees to ensure proper coverage during shifts while following labor guidelines.
- Monitor Food Quality:
- Monitor food preparation, portion sizes, and food presentation to maintain high-quality standards.
- Customer Service:
- Address customer inquiries and concerns promptly, ensuring a positive dining experience.
- Compliance and Safety:
- Ensure compliance with health and safety regulations, sanitation standards, and proper food handling practices.
- Inventory Management:
- Manage inventory levels, order supplies, and coordinate with vendors to ensure adequate stock and quality ingredients.
- Performance Analysis:
- Monitor and analyze sales and expenses, identify areas for improvement, and implement strategies to optimize performance.
Requirements
-
- Proven Supervisory Experience:
- Demonstrated experience (X years) in a supervisory role within the food service industry.
- Leadership Skills:
- Strong leadership and interpersonal skills to effectively manage a diverse team.
- Food Safety Knowledge:
- In-depth knowledge of food safety and sanitation regulations.
- Communication and Customer Service:
- Excellent communication and customer service skills.
- Adaptability:
- Ability to work in a fast-paced environment, multitask, and make sound decisions under pressure.
- Flexibility:
- Flexibility in scheduling, including evenings, weekends, and holidays.
- Proven Supervisory Experience:
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