Restaurant Supervisor

Key Duties and Responsibilities:

Staff supervision and scheduling: Create and manage work schedules, assign stations, conduct pre-shift meetings, train new and existing employees, coach performance, and handle progressive discipline when needed.
Guest experience: Monitor service flow, greet guests, resolve complaints promptly and professionally, and ensure consistent, high-quality service and food presentation.
Operations and opening/closing: Oversee shift readiness, opening and closing procedures, cash handling/register reconciliation, and coordination with the kitchen for timing and quality.
Inventory and cost control: Monitor front-of-house supplies (beverages, glassware, linens, etc.), place orders as needed, track inventory, and help control labor and operational costs.

Benefits from employer includes: retirement plan, health insurance, paid vacation/holiday, sick leave , maternity/paternity leave,  performance bonuses and allowance.

International Jobs
⟦0122⟧
Hotel Management Sector