Restaurant Supervisor

Key Responsibilities
Supervise daily restaurant operations during assigned shifts.
Ensure dining area readiness: cleanliness, table setup, and ambience.
Monitor order flow and coordinate effectively with the kitchen.
Ensure food presentation, temperature, and portion standards are maintained.
Handle guest queries, feedback, and complaints professionally.

Team Leadership:
Prepare and manage staff duty rosters and shift allocations.
Conduct pre-shift briefings (specials, menu changes, hygiene reminders).
Train, coach, and mentor service staff on SOPs and customer service.
Support performance management and discipline as per company policy.

Hygiene, Safety & Compliance:
Enforce food safety, sanitation, and grooming standards (FSSAI/Local).
Ensure cleaning schedules are followed across the restaurant.
Monitor equipment safety and ensure fire/emergency procedures are known.

Inventory & Cost Control:
Check daily stock levels and report shortages.
Track wastage, breakage, and pilferage; suggest preventive actions.
Assist with receiving, storage, and stock audits.
Cash Handling & Reporting
Verify bills, discounts, voids, and cancellations.
Support end-of-day closing and POS reconciliation.
Prepare shift reports (sales, incidents, complaints, staff attendance).

Maintenance:
Identify and report equipment and facility issues promptly.
Follow up with vendors/management until resolved.