Restaurant Supervisor/Manager

Position OverviewWe are seeking an experienced, responsible, and customer-focused Restaurant Supervisor / Manager to oversee daily restaurant operations, lead the front-of-house team, and ensure excellent customer service and operational standards. The ideal candidate will have strong leadership and organizational skills, with the ability to manage staff, control costs, support sales, and maintain smooth and efficient restaurant operations.Key ResponsibilitiesOversee daily restaurant operations, ensuring smooth and efficient service.Lead, train, motivate, and supervise front-of-house staff to maintain high service standards.Prepare staff schedules, allocate duties, and manage staffing levels according to business needs.Ensure excellent customer service, handling enquiries, feedback, and complaints professionally.Monitor daily sales, cash handling, payments, and restaurant financial procedures.Coordinate closely with the kitchen and front-of-house teams to ensure efficient service.Monitor stock levels, ordering, deliveries, inventory, and product quality.Control labour costs, food and beverage costs, waste, and other operational expenses.Ensure high standards of cleanliness, hygiene, food safety, and restaurant presentation.Ensure all company policies, procedures, and legal requirements are followed.Monitor staff performance and provide coaching, feedback, and support.Handle operational issues and customer concerns promptly and professionally.Support promotions, events, new products, and company initiatives.Prepare and review daily, weekly, and monthly sales and operational reports.For Managers, take overall responsibility for restaurant performance, team management, profitability, and operational standards.RequirementsPrevious experience in restaurant management, supervision, hospitality, or a similar role.Strong leadership and team management skills.Excellent communication and customer service skills.Good understanding of restaurant operations, sales, stock control, cash handling, and cost management.Strong organizational, problem-solving, and time-management abilities.Ability to work effectively in a fast-paced and customer-focused environment.Knowledge of food safety, hygiene, and workplace safety standards.Proactive, responsible, and professional attitude.Ability to work flexible hours, including evenings, weekends, and public holidays when required.Relevant hospitality, management, or food safety qualifications are an advantage.