Restaurant Supervisor needed at The Foodhub by CWC

Job Summary

As Restaurant Supervisor, you are responsible for overseeing daily operations in order to ensure high-quality service, effective staff management, adherence to health and safety regulations, and SOPs.

Responsibilities

• Manage daily schedules, employee shifts, and time-off requests.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that the restaurant is clean before we open for business, for which an inspection should be conducted all around 
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Assign duties to FOH staff and oversee their progress.
• Ensure that daily sales/production goals are met.
• Train and integrate new joiners to the work processes.
• Provide guidance and feedback to employees when needed.
• Ensure company rules and regulations are followed.
• Handle customer and employee complaints.
• Monitor taking orders via e-commerce and social media platforms.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Contribute in analysing operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel and customers.
• Maintain strict adherence to set service standards and ensure that procedures are followed.
• Ensure that necessary resources and tools are available for quality Customer Service delivery.
• Supervise staff to ensure that tasks are completed on time and according to food, health and safety standards.
• Make requisition for materials needed for operations.
• Open or close the restaurant (when responsible for the first or last shift).
• Inform the next supervisor about pending tasks.
• Report maintenance and training needs.
• Provide feedback on employee performance.

Requirements

• A minimum of a bachelor’s degree in Hospitality or Management preferred
• Relevant professional qualifications are an added advantage
• Minimum of 2 – 3 years relevant work experience in a similar role
• Excellent communication and interpersonal skills.
• Strong attention to detail and accuracy.
• Flexibility to work evenings, weekends, and holidays as needed.
• Comprehensive knowledge of basic software, such as Word and Excel.

Starting Salary – ?120,000.00 per month