RESTAURANT SUPERVISOR

DUTIES AND RESPONSIBILITIES

Team Supervision & Leadership

• Supervise and support all front-of-house (FOH) staff, including waiters, waitresses, cashiers, and cleaners, during service hours.
• Create weekly staff duty rosters and ensure adequate shift coverage based on business needs.
• Lead daily pre-shift briefings to communicate service standards, special menu items, or promotions.
• Provide on-the-job training, mentoring, and motivation to ensure staff understand their duties and perform them efficiently.

Customer Service Management

• Greet guests in a friendly and professional manner and ensure a high level of hospitality is maintained throughout their visit.
• Handle customer inquiries, feedback, and complaints professionally and promptly, aiming for effective resolution and guest satisfaction.
• Follow up with customers to ensure a memorable dining experience and encourage repeat visits.

 Operational Oversight

• Oversee daily operations of the dining area, ensuring tables are set properly, service is prompt, and all team members are coordinated.
• Monitor food and beverage orders to ensure timely service from the kitchen and bar.
• Coordinate with the kitchen and back-of-house team to manage order flow and prevent delays.

POS and Cash Handling

• Operate and oversee use of the Point of Sale (POS) system for accurate order entry and billing.
• Supervise end-of-day cash reconciliation and ensure all transactions are correctly recorded.
• Monitor and manage any voids, discounts, and refunds with proper authorization and documentation.

Inventory and Supplies Management

• Monitor usage levels of service supplies (e.g., napkins, cutlery, menus) and report any shortages.
• Assist with stock counts and coordinate with procurement to restock items when needed.
• Ensure proper handling and storage of supplies to prevent waste, loss, or damage.

Health, Safety & Hygiene

• Ensure that all health and safety guidelines are followed in line with local laws and food safety standards.
• Maintain cleanliness and hygiene across dining areas, service stations, and restrooms.
• Conduct routine checks of staff hygiene, especially during food handling and service hours.
• Address and report any safety hazards or equipment malfunctions immediately.

Reporting and Communication

• Prepare daily operations reports detailing customer numbers, complaints, staff issues, and any incidents.
• Report any staff disciplinary issues, absenteeism, or lateness to the Restaurant Manager/Owner.
• Collaborate with kitchen and management teams to align on service quality and guest expectations.
• Contribute feedback and suggestions for improving restaurant operations and service delivery.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Hospitality Management or a related field
• Minimum of 2 years in a supervisory or senior waiter/waitress role in a restaurant or hotel setting
• Strong leadership and team coordination abilities
• Excellent customer service and interpersonal skills
• Good communication skills, both verbal and written
• Ability to multitask and remain calm and efficient under pressure
• Knowledge and experience with POS systems and cash handling
• Professional demeanor and a strong work ethic

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.