Restaurant Supervisor

Job Summary

The Restaurant Manager will oversee the day-to-day operations of a food service establishment, ensuring excellent customer satisfaction and efficient business performance. This key role requires strong leadership abilities, effective communication skills, and the ability to work collaboratively with staff members.

Main Responsibilities:

• Manage inventory levels and negotiate with suppliers to procure necessary supplies such as tableware, cooking utensils, and cleaning materials.
• Evaluate the quality of fresh food deliveries upon arrival and maintain high sanitation standards in the kitchen and dining areas.
• Establish schedules for servers and kitchen staff, balancing workload and staffing needs.
• Conduct a daily reconciliation of receipts and sales, verifying deposits and securing facilities at the end of each day.
• Monitor food preparation techniques and processes, providing guidance and direction to staff members as needed.

Key Activities:

• Determine and estimate quantities of foods, beverages, and supplies required for ordering purposes.
• Build and maintain relationships with customers, colleagues, and suppliers.
• Stay updated on job-related knowledge and best practices, implementing new ideas, products, or services as needed.
• Analyze data related to scheduling, budgeting, and inventory management.
• Record vital information about inventory levels, health practices, and other essential metrics.