Restaurant Supervisor

A Restaurant Supervisor manages daily front-of-house and back-of-house operations to ensure high-quality service, food safety, and efficiency. Key responsibilities include leading service staff, handling customer complaints, managing inventory, scheduling shifts, and training employees to meet restaurant standards. They act as a crucial link between management and staff to ensure profitability and a positive dining experience. Key ResponsibilitiesOperational Management: Supervises daily activities, ensuring cleanliness, proper equipment maintenance, and adherence to safety regulations. Staff Leadership: Manages, schedules, and trains team members (servers, bartenders, hosts, kitchen staff) to maintain consistent service levels. Customer Satisfaction: Interacts with guests, gathers feedback, and resolves complaints professionally to ensure a positive experience. Inventory & Cost Control: Monitors stock levels, places orders, and identifies ways to reduce operational costs. Service Coordination: Oversees food preparation and presentation, ensuring quality standards are met. Administrative Duties: Performs cash handling, reconciles sales transactions, and generates end-of-shift reports. Required Skills and QualificationsExperience: Proven experience in a restaurant, food service, or hospitality role (often 2+ years). Leadership: Strong leadership, decision-making, and conflict-resolution abilities. Communication: Excellent interpersonal skills for dealing with staff and guests. Knowledge: Understanding of food safety regulations, such as ServeSafe certification. Physical Stamina: Ability to walk, stand, and work long hours in a fast-paced environment. Equal Opportunity EmployerThis employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.