Food Service Supervisor

The ideal Restaurant Manager candidate will oversee daily operations, ensuring a smooth service for dine-in and take-out customers. This role requires strong leadership, organizational skills, and a passion for hospitality.

• Key Responsibilities:
• Daily Operations Management
• Supervise and coordinate all front-of-house and back-of-house activities to maintain high standards of service quality.
• Ensure efficient service delivery for dine-in and take-out customers, meeting or exceeding customer satisfaction targets.
• Monitor food preparation and presentation to ensure brand consistency.
• Team Leadership & Development:
• Recruit, train, and schedule staff members to meet business needs.
• Provide coaching and performance feedback to team members to enhance their skills and abilities.
• Foster a positive, team-oriented work environment that encourages collaboration and open communication.
• Customer Experience:
• Ensure guests receive exceptional service and products, resulting in increased customer loyalty and retention.
• Handle customer inquiries, feedback, and resolve issues promptly and professionally.
• Promote the restaurant's brand identity and dessert offerings through effective marketing and sales strategies.
• Financial & Inventory Oversight:
• Manage daily cash handling, deposits, and sales reporting to optimize financial performance.
• Control inventory levels, order supplies, and minimize waste to reduce costs and improve efficiency.
• Track labor and food costs to meet budget goals and make data-driven decisions.
• Compliance & Safety:
• Maintain health, safety, and sanitation standards, ensuring a clean and safe environment for customers and employees.
• Ensure compliance with local regulations and company policies, minimizing risk and liability.
• Conduct regular inspections and audits of store operations to identify areas for improvement.