Job Purpose

To oversee and coordinate the daily operations of the restaurant to ensure exceptional guest service, operational efficiency, revenue optimization, and compliance with company standards. The Restaurant Supervisor is responsible for leading the service team, maintaining quality standards, managing guest relations, and ensuring profitability in line with business objectives.

Key Responsibilities

1. Guest Service & Experience

• Consistently provide professional, friendly, and engaging service to guests.
• Ensure all team members deliver service in accordance with established brand standards.
• Address and resolve guest concerns promptly, professionally, and effectively.
• Monitor guest satisfaction levels and implement corrective measures where necessary.
• Maintain full knowledge of menus, promotions, pricing, and service procedures.

2. Operational Management

• Supervise and coordinate daily restaurant operations to ensure smooth service flow.
• Conduct pre-shift briefings and allocate duties to team members.
• Ensure compliance with outlet policies, procedures, and service standards.
• Monitor food and beverage quality, presentation, and service timing.
• Ensure proper cash handling and adherence to financial control procedures.
• Coordinate with kitchen and bar teams to ensure efficient service delivery.

3. Team Leadership & Development

• Supervise, coach, and motivate team members to achieve high performance.
• Ensure colleagues have full knowledge of menu items, preparation methods, garnishes, and ingredients.
• Identify training needs and support skill development initiatives.
• Manage staff scheduling and attendance in collaboration with management.
• Foster a positive, productive, and disciplined work environment.

4. Revenue & Cost Control

• Maximize revenue opportunities through effective upselling and promotional strategies.
• Monitor daily sales performance against targets.
• Ensure compliance with budget guidelines and cost control measures.
• Minimize wastage and prevent pilferage or operational losses.

5. Health, Safety & Compliance

• Ensure strict adherence to food safety and sanitation standards.
• Enforce workplace safety policies and procedures.
• Maintain high standards of hygiene and grooming within the team.
• Ensure compliance with regulatory requirements and company policies.

6. Administrative & Reporting Duties

• Prepare daily sales and operational reports as required.
• Participate in stock control and inventory management processes.
• Assist in forecasting and planning activities.
• Perform any other duties assigned by the F&B Manager or Management.

Minimum Qualifications & Requirements

Education

• Diploma or Certificate in Hospitality Management, Hotel Management, or a related field.
• Food Safety and Hygiene Certification (mandatory).
• Supervisory or Leadership Training certification is an added advantage.

Experience

• Minimum of 5 years' experience in Food & Beverage operations.
• At least 3 years in a supervisory role within a 4 star hotel.
• Experience in a high-volume or upscale dining environment is preferred.

• Consistently provide professional, friendly, and engaging service to guests.
• Ensure all team members deliver service in accordance with established brand standards.
• Address and resolve guest concerns promptly, professionally, and effectively.
• Monitor guest satisfaction levels and implement corrective measures where necessary.
• Maintain full knowledge of menus, promotions, pricing, and service procedures.
• Supervise and coordinate daily restaurant operations to ensure smooth service flow.
• Conduct pre-shift briefings and allocate duties to team members.
• Ensure compliance with outlet policies, procedures, and service standards.
• Monitor food and beverage quality, presentation, and service timing.
• Ensure proper cash handling and adherence to financial control procedures.
• Coordinate with kitchen and bar teams to ensure efficient service delivery.
• Supervise, coach, and motivate team members to achieve high performance.
• Ensure colleagues have full knowledge of menu items, preparation methods, garnishes, and ingredients.
• Identify training needs and support skill development initiatives.
• Manage staff scheduling and attendance in collaboration with management.
• Foster a positive, productive, and disciplined work environment.
• Maximize revenue opportunities through effective upselling and promotional strategies.
• Monitor daily sales performance against targets.
• Ensure compliance with budget guidelines and cost control measures.
• Minimize wastage and prevent pilferage or operational losses.
• Ensure strict adherence to food safety and sanitation standards.
• Enforce workplace safety policies and procedures.
• Maintain high standards of hygiene and grooming within the team.
• Ensure compliance with regulatory requirements and company policies.
• Prepare daily sales and operational reports as required.
• Participate in stock control and inventory management processes.
• Assist in forecasting and planning activities.
• Perform any other duties assigned by the F&B Manager or Management.

• Diploma or Certificate in Hospitality Management, Hotel Management, or a related field.
• Food Safety and Hygiene Certification (mandatory).
• Supervisory or Leadership Training certification is an added advantage.