Restaurant Supervisor at Strathmore University

Basic job summary:

The Job holder will be responsible for assisting the Operations Manager in the timely provision of food and beverages at the special functions and the restaurants while maintaining a clean environment.

Duties & Responsibilities:
Staff Management

• Supervise and coordinate the activities of restaurant staff, including servers, and stewards.
• Schedule shifts and assign tasks to ensure adequate staffing levels during peak and offpeak hours.
• Train new employees on restaurant policies, procedures, and customer service standards.
•  Monitor staff performance, provide feedback, and conduct performance reviews.

Customer Service

• Ensure that customers receive high-quality service and address any complaints or issues promptly.
• Greet and interact with customers to ensure a positive dining experience.
• Handle special requests and accommodate dietary restrictions or allergies as may be required from time to time.

Operations Management

• Oversee the day-to-day operations of service of food and beverage and ensure efficiency and effectiveness.
• Monitor inventory levels of food, beverages, and supplies, and place orders as needed.
• Ensure that the restaurant complies with health and safety regulations and standards.
• Conduct regular inspections to ensure cleanliness and organization in all areas of the restaurant.

Financial Management

• Assist in managing the restaurant's budget and controlling costs to maximize profitability.
• Monitor sales and revenue and prepare financial reports for management.

Quality Control

• Ensure that food and beverages are prepared and served according to the restaurant's standards.
• Monitor portion sizes and presentation to maintain consistency.
• Address and resolve any issues related to food quality or preparation.

Event Coordination

• Plan and coordinate special events, private parties, and catering orders.
•  To record all events details via the events system for reconciliation purposes by the finance team.
• Work with customers to customize menus and ensure successful event execution

Marketing and Promotion

• Assist in implementing marketing strategies to attract new customers and retain existing ones.
• Promote special offers, seasonal menus, and events to increase sales and customer engagement.

Record Keeping

• Maintain accurate records of sales, inventory, employee performance, and customer feedback.
• Prepare reports for management to review operational performance and areas for improvement

Minimum Academic Qualifications:

• Diploma in Food Production, Food and Beverage, or any other related field from a recognized institution
• Professional course in leadership will be an added advantage

Experience:

• At least 2 years relevant work experience in a busy environment with at least 2 in a supervisory role

Competencies and Attributes

•  Strong analytical skills
• Attention to details
• Excellent communication skills
• Good understanding of MS Suite