Restaurant Supervisor / Manager

Position Overview

We are looking for a seasoned and responsible Restaurant Supervisor / Manager to manage daily restaurant functions, lead the front-of-house team, and guarantee top-notch customer service and operational excellence. The suitable candidate must demonstrate strong leadership and excellent organizational capabilities, overseeing staff, managing costs, supporting sales, and ensuring seamless restaurant operations.

Key Responsibilities

• Manage the everyday operations of the restaurant to deliver efficient and smooth service.
• Lead, train, and inspire front-of-house personnel to uphold superior service quality.
• Develop staff schedules, distribute tasks, and adjust staffing levels according to business demands.
• Ensure outstanding customer support by professionally handling inquiries, feedback, and complaints.
• Oversee daily sales activities, cash management, payment processes, and financial procedures within the restaurant.
• Work collaboratively with kitchen and front-of-house teams to maintain efficient service.
• Track stock levels, coordinate orders and deliveries, manage inventory, and maintain product quality standards.
• Control expenses including labor, food and beverage costs, and reduce waste.
• Maintain cleanliness, hygiene, food safety practices, and restaurant presentation to high standards.
• Comply with all organizational policies, procedures, and legal regulations.
• Evaluate staff performance while providing coaching and constructive feedback.
• Address operational challenges and customer issues swiftly and professionally.
• Support marketing activities including promotions, events, product launches, and company initiatives.
• Generate and analyze daily, weekly, and monthly sales and operational reports.
• For managerial roles, assume full responsibility for restaurant performance, team oversight, profitability, and operational quality.

Essential Qualifications and Skills

• Prior experience in restaurant management, supervision, hospitality, or related fields.
• Proven leadership and team management capabilities.
• Strong communication and customer service expertise.
• Comprehensive knowledge of restaurant operations including sales, stock management, cash handling, and cost control.
• Excellent organizational, problem-solving, and time management skills.
• Ability to thrive in high-paced, customer-centric environments.
• Familiarity with food safety, hygiene, and workplace safety standards.
• Proactive, accountable, and professional conduct.
• Willingness to work flexible hours including evenings, weekends, and public holidays as required.
• Hospitality, management, or food safety certifications is advantageous.