Management Position

Job Title: Management Supervisor

• Lead and oversee restaurant operations to ensure excellent customer service, efficient kitchen procedures, and a safe working environment.
• Implement food safety practices, quality control measures, and inventory management systems to minimize waste and optimize resources.
• Support staff development, train new employees, and foster a positive work culture by promoting teamwork, communication, and problem-solving skills.
• Collaborate with leadership on menu planning, cost control, and long-term goals to drive business success.
• Monitor employee performance, provide constructive feedback, and maintain accurate records of attendance, training, and evaluations.
• Step into roles as needed to fill gaps in staffing or address operational issues, ensuring seamless delivery of services.
• Maintain accurate records of opening and closing procedures, equipment maintenance, and cleanliness standards.
• Recruit, onboard, and develop team members, promoting a culture of excellence, accountability, and respect.
• Foster open communication with staff, managers, and customers, addressing concerns and providing solutions in a timely manner.
• Ensure all employees adhere to company policies, guidelines, and regulatory requirements.

Requirements:

• Minimum 2 years of experience as a supervisor, manager, or similar role in the hospitality industry.
• Knowledge of culinary arts, restaurant operations, and human resources best practices.
• Experience managing kitchen equipment, point-of-sale systems, and scheduling software.
• Strong leadership, interpersonal, and problem-solving skills.
• Ability to multitask, prioritize tasks, and work under pressure in a fast-paced environment.
• Flexibility to work varied shifts, including mornings, evenings, weekends, and holidays.