The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the restaurant and ensuring smooth and efficient service. In the absence of a Restaurant Manager or Assistant Restaurant Manager, the Supervisor takes charge of managing the restaurant staff, coordinating tasks, and maintaining high standards of customer service. This role involves supervising the team, handling customer inquiries and concerns, monitoring operations, and ensuring compliance with policies and procedures. The Restaurant Supervisor plays a crucial role in maintaining a positive work environment, delivering excellent customer experiences, and contributing to the overall success of the restaurant. \xc2\xb7 Oversee the overall operations and management of the restaurant, ensuring smooth day-to-day operations and efficient service. \xc2\xb7 Provide guidance and training to staff members to ensure adherence to standard operating procedures and service quality. \xc2\xb7 Assist Operations Manager for implementing standard operating procedures (SOPs) to maintain consistent quality and service standards. \xc2\xb7 Coordinate and manage all aspects of the restaurant, including staff scheduling, shift management, and table reservations. Assign tasks and responsibilities to staff \xc2\xb7 members, ensuring efficient utilization of resources and optimal productivity. \xc2\xb7 Schedule and supervise staff, assigning duties and responsibilities to ensure smooth operations. \xc2\xb7 Follow up to ensure that food and beverages are served and cleared according to the standards and sequence of service. \xc2\xb7 Monitor the overall cleanliness and appearance of the restaurant, including dining areas, restrooms, and service stations. \xc2\xb7 Ensure exceptional customer service and satisfaction by addressing customer concerns, resolving issues, and maintaining a high standard of service. \xc2\xb7 Monitor inventory levels and communicate needs to appropriate personnel. \xc2\xb7 Collaborate with kitchen staff to ensure efficient coordination between the front-of-house and back-of-house operations. \xc2\xb7 Monitor and control operational costs, such as labour expenses and inventory waste, to optimize profitability. \xc2\xb7 Assist in the development and implementation of promotional activities to drive customer engagement and revenue. \xc2\xb7 Provide regular reports to management on operational performance, customer feedback, and staff performance. \xc2\xb7 Foster a positive team culture by encouraging teamwork, motivation, and open communication among staff members. \xc2\xb7 Ensure compliance with applicable laws, health, safety, and sanitation regulations, and maintain cleanliness and hygiene standards throughout the restaurant. \xc2\xb7 Adhere to company rules, guidelines, and processes at all times. \xc2\xb7 Stay updated on industry trends, new regulations, and best practices in the restaurant industry. Be flexible and adaptable, taking on any additional duties assigned by the management team to support the company\'s success. Job Type: Full-time