Restaurant Manager and Supervisor

Job Title: Restaurant Manager

Job Description: As a restaurant manager, you will be responsible for overseeing all aspects of the restaurant's operations to ensure exceptional guest experiences, efficient operations, and profitability. You will lead and motivate the team, maintain high standards of quality, cleanliness, and safety, and manage administrative tasks to support the business's success.

Responsibilities:

1. Supervise and coordinate daily restaurant operations, including opening and closing procedures.
2. Train, coach, and motivate staff to deliver excellent customer service and achieve performance targets.
3. Ensure compliance with health, safety, and sanitation regulations.
4. Monitor inventory levels and order supplies as needed to maintain stock levels and minimize waste.
5. Manage restaurant budgets and financial transactions, including cash handling and reporting.
6. Develop and implement strategies to maximize sales and profitability.
7. Resolve customer complaints promptly and professionally.
8. Conduct regular inspections to ensure cleanliness, maintenance, and adherence to brand standards.
9. Coordinate with vendors, suppliers, and contractors as necessary.
10. Stay updated on industry trends and competitor activities to identify opportunities for improvement.

Qualifications:

1. Previous experience in restaurant management or a related field.
2. Strong leadership and communication skills.
3. Ability to multitask and prioritize in a fast-paced environment.
4. Knowledge of food safety regulations and best practices.
5. Excellent problem-solving abilities.
6. Proficiency in basic computer software (e.g., MS Office, POS systems).
7. Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications:

1. Bachelor's degree in hospitality management or a related field.
2. Certification in food safety or restaurant management.
3. Experience with scheduling software and labor management systems.
4. Familiarity with local market trends and customer preferences.

Skills:

1. Leadership
2. Communication
3. Decision-making
4. Problem-solving
5. Time management
6. Financial acumen
7. Customer service

Working Conditions:

• Fast-paced restaurant environment
• Standing and walking for extended periods
• Evening, weekend, and holiday shifts required

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Job Title: Restaurant Supervisor

Job Summary: The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining quality standards, and managing staff. They will play a key role in assisting the Restaurant Manager in achieving financial goals and upholding the restaurant's reputation.

Responsibilities:

1. Supervising Staff: Provide guidance and direction to restaurant staff, including servers, hosts/hostesses, and kitchen team members. Delegate tasks and ensure that all employees adhere to company policies and procedures.
2. Customer Service: Ensure that customers receive exceptional service at all times. Address any customer complaints or concerns promptly and effectively, striving to resolve issues to the satisfaction of the customer.
3. Training and Development: Train new hires and provide ongoing training to existing staff to maintain high service standards. Foster a positive and supportive work environment conducive to learning and growth.
4. Inventory Management: Monitor inventory levels and order supplies as needed. Ensure proper storage and rotation of food and beverage items to minimise waste and maintain freshness.
5. Quality Control: Conduct regular inspections to ensure that food preparation, presentation, and service meet established quality standards. Take corrective action as necessary to address any deficiencies.
6. Financial Management: Assist the Restaurant Manager in controlling costs and maximizing profitability. Monitor sales and expenses, analyse financial reports, and implement cost-saving measures when appropriate.
7. Safety and Sanitation: Maintain a clean, safe, and sanitary environment in compliance with health and safety regulations. Ensure that all staff follow proper food handling procedures and adhere to sanitation guidelines.
8. Scheduling: Create and manage employee schedules to ensure adequate coverage during peak hours while controlling labor costs. Handle scheduling conflicts and approve time-off requests as needed.

Qualifications:

1. Previous experience in a supervisory role in the restaurant industry.
2. Strong leadership and communication skills.
3. Excellent customer service skills and the ability to handle difficult situations with tact and diplomacy.
4. Knowledge of food safety and sanitation regulations.
5. Basic math skills for inventory management and financial analysis.
6. Flexibility to work evenings, weekends, and holidays as needed.
7. Familiarity with restaurant POS systems and computer proficiency.