Job Role To oversee the day-to-day operations of the restaurant floor, ensuring smooth service delivery, excellent customer satisfaction, and adherence to operational standards. The supervisor is responsible for managing staff performance, maintaining service quality, and ensuring compliance with company policies and hygiene standards. Key Responsibilities Service Operations Supervise daily restaurant operations and ensure smooth service flow. Ensure proper table setup, service standards, and prompt clearing of tables. Coordinate with the kitchen and stores to ensure timely availability of menu items. Customer Service Ensure high levels of customer satisfaction. Handle customer concerns promptly and professionally. Staff Management Oversee staff performance, attendance, grooming, and discipline. Train and guide staff to maintain service standards. Quality & Compliance Ensure all food and beverages meet quality and presentation standards. Monitor cleanliness and hygiene of dining areas, washrooms, and service stations. Enforce company policies, procedures, and service standards. Financial & Reporting Supervise cashiering processes, including daily cash counts and reconciliations. Ensure all sales are properly receipted and recorded. Maintain accurate daily records and reports (sales, stock usage, issues). Qualifications Diploma/Degree in Hospitality Management or related field. 2–4 years’ experience in a similar role. Strong leadership and communication skills. Good understanding of restaurant operations and customer service standards. Skills and Competencies Strong leadership and supervisory skills. Excellent communication and interpersonal abilities. Ability to work under pressure in a fast-paced environment. High level of integrity and attention to detail. Knowledge of POS systems and cashiering processes. Basic inventory and stock management skills. Conflict resolution and problem-solving abilities. go to method of application »