Job Summary

• The Restaurant supervisor will be responsible for overseeing the Restaurant and kitchen staff and overseeing the day-to-day running of the eatery and kitchen, including cleaning the equipment, checking supplies, and rotating food stock.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers.

Key Responsibilities

• Managing and coordinating of staff and activities
• Making sure the Eatery and kitchen are safe and in hygienic conditions at all times
• Organizing the inventory, storage, and distribution of foodstuffs and supplies
• Helping to plan menus, apportion ingredients, and use food surpluses
• Control portion costs by working out the number of portions per food batch
• Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

Requirements

• OND / HND, B.Sc, or its equivalent
• Must have commercial cooking experience preferably for a restaurant or hotel, vocational training in catering will be an added advantage although not compulsory.
• Management or supervisory experience will be an added advantage
• Ability to multitask
• Basic literacy skills
• Creative and customer-oriented.