Restaurant Supervisor

Job Description

● Supervise restaurant activities in coordination with Restaurant Manager. ● Resolve customer complaints and handle any issues appropriately. ● Train workers in food preparation, customer service, sanitation, and safety procedures. ● Observe and evaluate workers and work procedures to ensure quality standards. ● Assign duties, responsibilities, and work stations to employees in accordance with work requirements. ● Control inventories of food, equipment, smallware, and other supplies and report shortages to designated personnel. ● Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. ● Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. ● Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. ● Record production, operational, and personnel data on specified forms. ● Develop equipment maintenance schedules and arrange for repairs. ● Perform various financial activities such as cash handling and deposit preparation. ● Coordinate purchasing or requisition supplies and equipment needed to ensure quality and timely delivery of services. ● Attend meetings and collaborate with other personnel to plan menus, serving arrangements, and related details. ● Present bills and accept payments. ● Greet and seat guests, ● Communicates effectively, honestly and with integrity to all SIG employees ● Audits use of equipment Back of house to ensure it is used correctly and cared for by cleaning and carefully operating items correctly. ● Reports priority maintenance issues BOH in a timely fashion to the operations manager. ● Takes an active interest in the business and its accomplishments. ● Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business. ● Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks. ● Works to achieve highest possible standards according to the HACCAP system – implements HACCAP system in conjunction with the brand manager ● Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards. ● Can give expert answers to questions related to each dish on the menu and how they are prepared. ● Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and SIG operational standards. ● Ensures all health & hygiene paperwork is correct, checklists are REAL and relate to the tasks accomplished. ● Maintains confidentiality with company procedures and policies and does not disclose information to parties outside if SIG without line managers permission ● Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company.