Job Description

Job Summary:

The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring a high standard of customer service, and leading a team of waitstaff, kitchen, and bar staff. The supervisor will assist in managing operational activities, maintain a safe and enjoyable atmosphere for guests, and ensure that restaurant policies and procedures are followed. This role demands a proactive leader with excellent organizational and interpersonal skills.

Key Responsibilities:

• Staff Management:
• Supervise and lead a team of front-of-house and back-of-house staff.
• Assist in staff recruitment, training, and performance evaluation.
• Assign tasks to staff and monitor their performance throughout shifts.
• Handle staff issues or conflicts and escalate them as necessary.
• Customer Service:
• Ensure a high level of customer satisfaction through proactive problem-solving and attentive service.
• Greet customers, oversee seating arrangements, and handle customer inquiries or complaints.
• Ensure the restaurant ambiance is welcoming, clean, and properly maintained.
• Operational Oversight:
• Monitor inventory levels for both food and beverages, and work with the management team to place orders as needed.
• Ensure that food safety and hygiene standards are followed in accordance with health regulations.
• Oversee restaurant opening and closing procedures, including securing the premises.
• Financial Management:
• Assist in managing budgets, including labor costs, supply expenses, and revenue generation.
• Ensure accurate cash handling and daily reporting of financial transactions.
• Scheduling and Shifts:
• Create and manage staff schedules to ensure proper coverage during peak hours.
• Adjust staffing levels as needed based on customer demand.
• Team Development:
• Foster a positive work environment by motivating staff, providing feedback, and ensuring high employee morale.
• Assist in organizing training sessions to enhance staff skills and improve service standards.
• Communication:
• Maintain clear and effective communication between the kitchen and front-of-house staff.
• Liaise with restaurant managers to provide regular updates on performance, issues, and customer feedback.

Qualifications:

• High school diploma or equivalent (college degree preferred).
• Previous experience in a supervisory or managerial role in the hospitality industry.
• Excellent leadership, organizational, and communication skills.
• Strong understanding of food safety, health regulations, and customer service standards.
• Ability to handle customer complaints and resolve issues effectively.
• Strong problem-solving skills and ability to work under pressure.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Lift and carry heavy items (up to 30 pounds).
• Work in a fast-paced, high-pressure environment.

Additional Skills (optional but preferred):

• Proficiency in POS systems and scheduling software.
• Knowledge of restaurant inventory management.
• Multilingual abilities are a plus.

Job Type: Full-time

Pay: AED2,200.00 - AED2,500.00 per month

Language:

• English and Arabic (Preferred)