Food service supervisor

Responsibilities

1. Lead and guide the restaurant staff, including servers, kitchen staff, and support personnel.
2. Oversee and coordinate daily activities to ensure efficient and smooth restaurant operations.
3. Ensure high levels of customer satisfaction by addressing concerns, resolving issues, and maintaining a positive dining experience.
4. Interact with customers to gather feedback and make improvements accordingly.
5. Supervise and coordinate activities of staff who prepare and portion food.
6. Prepare budget and cost estimates.
7. Collaborate with chefs and kitchen staff to plan and update the menu.
8. Establishing work schedules and supervising the assembly of trays.
9. Supervise and check delivery of food trolleys.
10. Maintain records of stock, repairs, sales, and wastage.
11. Assist in budgeting and financial planning for the restaurant.
12. Monitor expenses, analyze financial reports, and implement cost-control measures.

Additional information
Work conditions and physical capabilities
Fast-paced environment
Tight deadlines
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
Walking

Personal suitability
Client focus
Efficient interpersonal skills
Flexibility
Team player