supervisor

A restaurant supervisor

manages daily front-of-house and back-of-house operations to ensure smooth service and exceptional customer satisfaction

. They are responsible for leading and training staff, monitoring inventory, managing schedules, and strictly enforcing health and safety regulations
Key Responsibilities

• Staff Management: Interview, hire, train, and mentor staff. Create work schedules to ensure optimal coverage during peak hours.
• Customer Service: Oversee the dining experience, check on guests, and resolve complaints tactfully.
• Operations & Quality Control: Monitor food quality and presentation, and ensure all health, safety, and sanitation standards are met.
• Inventory & Ordering: Check supply levels, place orders for food and beverages, and manage stock.
• Financials: Manage cash registers, settle bills, and monitor daily sales and labor