A restaurant supervisor manages daily front- and back-of-house operations, coordinates staff, and ensures guests receive high-quality food and service.
- Operations: Oversee daily shift operations, open or close the venue, and maintain smooth workflows between the kitchen and floor staff.
- Staff Management: Train, mentor, and schedule team members, lead daily briefings, and monitor performance.
- Customer Service: Greet guests, handle special requests, and resolve complaints quickly and professionally.
- Inventory & Safety: Track stock levels, order supplies, and enforce strict health, hygiene, and safety regulations.
Core Requirements
- Experience: 1 to 3 years of supervisory experience in hospitality or food service.
- Skills: Strong leadership, communication, multi-tasking, and problem-solving abilities.
- Education: High school diploma or a degree in hospitality management.
- Physical: Ability to stand and walk for long periods during busy shifts.
You can look at detailed layout options on platforms like Betterteam or Workstream.If you are hiring, let me know your restaurant type (fine dining, casual, or fast food) so I can tailor this description to your specific needs.
Pay: From ₹20,000.00 per month
Work Location: In person
