Job Summary
The Restaurant Supervisor is responsible for overseeing the daily operations of the specialty restaurant, ensuring exceptional guest service, operational efficiency, and adherence to company standards. The incumbent will support the Restaurant Manager in leading the outlet team, maintaining service excellence, driving revenue opportunities, and fostering a positive and productive work environment while delivering memorable dining experiences.
Responsibilities
- Supervise and direct outlet team members to ensure efficient daily operations and consistent fulfillment of guest expectations
- Guide and support team members in executing their duties to maintain high operational standards
- Monitor and uphold service standards to deliver exceptional guest experiences aligned with company procedures
- Coordinate with Kitchen, Stewarding, Bar, Housekeeping, and Engineering teams to ensure seamless cross-departmental operations
- Plan, coordinate, and execute promotional activities, special events, and outlet initiatives to enhance guest engagement
- Drive outlet revenue by applying effective upselling techniques and leveraging product knowledge
- Monitor and control outlet operating equipment inventory and participate in periodic stock takes to maintain resource availability
- Conduct regular front-of-house and back-of-house inspections to ensure proper mise-en-place, cleanliness, hygiene, maintenance, grooming, and staffing levels
- Identify operational deficiencies and implement corrective actions to sustain service excellence
- Prepare and submit operational reports and administrative documentation accurately and on time
- Support recruitment, training, onboarding, and performance evaluation processes to build a competent outlet team
- Coach, mentor, and develop employees to improve skills, productivity, and career progression
- Ensure compliance with company policies, food safety regulations, workplace health and safety standards, and operational procedures
- Manage guest feedback, complaints, and service recovery professionally to maintain high guest satisfaction levels
Preferred competencies and qualifications
- Diploma, Higher NITEC, or equivalent qualification in Hospitality Management, Food & Beverage Management, or related discipline
- Minimum 2 to 4 years of relevant Food & Beverage experience, including at least 1 year in a supervisory role
- Experience in specialty dining, upscale restaurants, hotels, or resorts is advantageous
- Knowledge of restaurant operations, food and beverage service standards, and guest service practices
- Willingness to work shifts, weekends, and public holidays
- Food hygiene certification or equivalent certification preferred
