Restaurant Supervisor - Upperhill at Brites Management

Duties and Responsibilities

• Team Leadership: Supervise and motivate restaurant staff, including servers, hosts/hostesses, and kitchen staff. Provide guidance, training, and support to ensure a high level of performance and morale.
• Customer Service: Ensure that all guests receive prompt, friendly, and attentive service. Address any customer concerns or complaints in a professional and timely manner. Strive to exceed customer expectations and create memorable dining experiences.
• Operations Management: Oversee daily restaurant operations, including opening and closing procedures, staffing schedules, and inventory management. Monitor food quality, portion sizes, and presentation to maintain consistency and meet company standards.
• Health and Safety Compliance: Ensure compliance with all health, safety, and sanitation regulations. Conduct regular inspections of the restaurant premises to identify and address any potential hazards or cleanliness issues.
• Financial Management: Assist in managing restaurant budgets and controlling costs. Monitor sales performance, analyze financial reports, and implement strategies to maximize profitability and efficiency.
• Training and Development: Train new hires on restaurant policies, procedures, and customer service standards. Provide ongoing training and coaching to staff to enhance their skills and knowledge.
• Communication: Foster a positive and collaborative work environment through effective communication with staff and management. Relay important information, updates, and feedback between front-of-house and back-of-house teams.

Key Requirements Skills, experience and qualification

• Diploma or equivalent in hospitality management.
• Proven experience as a restaurant supervisor or similar role, with at least 3 years of experience in the hospitality industry.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent customer service skills and a genuine passion for hospitality.
• Knowledge of food and beverage operations, including menu items, ingredients, and preparation methods.
• Familiarity with POS systems and restaurant management software.