Restaurant Supervisor Full Time

What You’ll Do

Planning & Organizing

• • • Sets with the Area Manager the AOP for his Restaurant
      
      
      
    • Sets with the area manager the monthly Restaurant Business Plan.
    • Sets objectives for the restaurant and reviews them with his team periodically.
    • Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
    • Taking responsibility for the business performance of the restaurant.
    • Analyzing and planning restaurant sales levels and profitability.
    • Organizing marketing activities, such as promotional events and discount schemes.
    • Preparing reports at the end of the shift/week, including staff control, food control, and sales.
    • Creating and executing plans for department sales, profit, and staff development.

Restaurant Excellence

• • • Ensures local health and safety codes and company safety and security policy are met
    • Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them proper & clear duty schedule
    • Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program
    • Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations
    • Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team
    • Focus on customer satisfaction strategies, and develop the needed action plans to maintain high standards of services in all restaurants according to the operation manual.
    • Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company’s uniform standards
    • Participate in Setting product development & new product plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.
    • Advising customers on the menu and orienting them as per their choice.
    • Develop effective relationships with supporting departments (training, Maintenance, etc.)
    • Work with the Area manager to determine the proper nationality mix for management and team members.
    • Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation, and motivation.
    • Assist Operation Manager with menu item development and new marketing initiatives, stimulate growth in sales
    • Responsible for customer service –waiting time to be as per standard in all area