_Restaurant Supevisor

Key Responsibilities: Operations Management ● Supervise daily restaurant operations, including opening and closing procedures. ● Ensure all food and beverage items meet quality, presentation, and safety standards. ● Monitor cleanliness, hygiene, and maintenance of dining and service areas. ● Handle guest inquiries, complaints, and feedback in a professional manner. Staff Supervision ● Lead, motivate, and train restaurant staff to deliver excellent service. ● Prepare staff schedules, manage attendance, and delegate duties effectively. ● Conduct briefings before shifts to communicate specials, policies, or updates. ● Support staff during busy periods to maintain smooth operations. Stock & Inventory ● Monitor stock levels of food, beverages, and restaurant supplies. ● Check and receive deliveries, ensuring correct quantities and quality. ● Maintain accurate inventory records and assist with ordering and cost control. ● Prevent wastage and ensure proper stock rotation. Customer Service ● Greet and interact with customers to ensure satisfaction. ● Handle special requests, reservations, and large group arrangements. ● Monitor table service and ensure prompt, courteous delivery. Administration & Reporting ● Assist with daily sales reports, cash handling, and deposit preparation. ● Support the manager in preparing performance and inventory reports. ● Ensure compliance with company policies, food safety, and health regulations.

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