Job Description
1. Job Overview
The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring smooth service, and maintaining high customer satisfaction levels. This role involves supervising restaurant staff, ensuring compliance with service standards, and assisting in restaurant administration. The Restaurant Supervisor plays a critical role in supporting the management team and ensuring the overall efficiency of the restaurant.
2. MAJOR FUNCTIONS & RESPONSIBILITIES
- Oversee daily restaurant operations and ensure high service standards.
- Supervise and support restaurant staff, ensuring smooth workflow.
- Address customer complaints, feedback, and service issues promptly.
- Assist in staff training and development to enhance service quality.
- Monitor restaurant cleanliness and compliance with health and safety standards.
- Ensure proper food presentation and adherence to portion control.
- Coordinate with kitchen staff to ensure smooth service operations.
- Assist in maintaining inventory and controlling stock levels.
- Ensure adherence to restaurant policies, procedures, and service guidelines.
- Support management in planning and executing promotions and events.
DUTIES AND RESPONSIBILITIES
1. GUEST EXPERIENCE & SERVICE EXCELLENCE:
- Ensure guests receive excellent service and maintain high customer satisfaction.
- Handle customer complaints professionally and ensure timely resolution.
- Monitor restaurant ambiance, cleanliness, and overall presentation.
2. STAFF SUPERVISION & TRAINING:
- Assist in onboarding and training new restaurant staff.
- Monitor employee performance and provide coaching when necessary.
- Assign tasks and ensure staff follow service procedures efficiently.
3. INVENTORY CONTROL & COST MANAGEMENT:
- Monitor stock levels of beverages, condiments, and restaurant supplies.
- Assist in stock ordering and inventory management.
- Minimize waste and ensure proper handling of restaurant supplies.
FOOD AND BAVERAGE OPERATION SUPPORT:
- Work closely with the kitchen team to ensure timely food preparation and service.
- Monitor portion control and food presentation to meet company standards.
- Ensure restaurant tables are set properly before service hours.
- Have a “Hands On mentality” and support the operation maximizing the workflow.
5. HEALTH, SAFETY & HYGIENE COMPLIANCE:
a) Ensure restaurant follows HACCP guidelines and food safety regulations.
b) Maintain proper sanitation practices in dining and food handling areas.
c) Ensure restaurant meets all health and safety standards set by the company.
6. PROMOTIONS & BUSINESS GROWTH:
a) Assist in developing promotional activities to drive restaurant revenue.
b) Analyze sales trends and suggest improvements for better profitability.
c) Work with management to create new offers and marketing campaigns.
- Ensure smooth execution of banquet, catering, and corporate dining setups.
- Be knowledgeable about new menu items, promotions, and special offers to engage guests effectively.
7. UNIFORM REQUIREMENTS:
- Clean and well-pressed uniform provided by the employer.
- Black or dark-colored trousers with a neatly tucked-in uniform shirt or polo.
- Non-slip, closed-toe black shoes (water-resistant and easy to clean).
- Apron should be clean, stain-free, and properly tied at all times.
- Name tag should be visible and placed on the left side of the chest.
- Disposable gloves should be worn when reseting a table, refill the buffet counter, handling trash or cleaning chemicals, making sure that he/she will change after each task.
8. GROOMING STANDARD
- Hair must be neatly groomed; long hair should be tied back securely.
- Facial hair should be well-trimmed or neatly shaved.
- Hands must be clean, free of dirt, and well-manicured (no artificial nails or excessive polish).
- Perfume or cologne should be light and not overpowering.
- No excessive jewelry (only a wedding band and small stud earrings allowed).
- Uniform must be free of stains, rips, and wrinkles before each shift.
Skills
Educational Requirements:
• High school diploma or equivalent; a degree in hospitality management is a plus.
Work Experience:
· Minimum 3-4 years of experience in food service or hospitality.
· At least 2 years in a supervisory role in a restaurant, catering, or hotel.
· Experience in the GCC hospitality industry is a plus.
Desirable:
- Excellent interpersonal, communications, analytical, leadership and organization skills
- Exceeding guest expectations
- Planning for business
- Fluency in verbal and written English (Arabic is a plus)
