Restaurant Supervisor/Manager

Position OverviewWe are seeking a professional, customer-focused, and results-driven Restaurant Supervisor/Manager to oversee daily restaurant operations and ensure high standards of service, food quality, cleanliness, guest satisfaction, and business performance. The role is responsible for coordinating front-of-house and back-of-house activities, managing staff, monitoring sales and operational costs, and maintaining a smooth and efficient dining experience.The Restaurant Supervisor/Manager will work closely with chefs, service staff, suppliers, finance, marketing, and senior management to achieve operational, customer service, and financial objectives. The ideal candidate should demonstrate strong leadership, communication, problem-solving, and restaurant management skills.Key ResponsibilitiesOversee daily restaurant operations, including opening and closing procedures, reservations, guest seating, food service, beverage service, cleanliness, and overall service flow.Ensure customers receive professional, efficient, and friendly service from arrival through departure.Monitor food and beverage quality, portion control, presentation, temperature, consistency, and service standards.Supervise front-of-house and back-of-house teams to ensure smooth coordination during daily operations and peak periods.Prepare staff schedules, assign duties, coordinate shift coverage, and ensure appropriate staffing levels.Conduct pre-shift briefings and communicate daily priorities, promotions, reservations, VIP arrangements, operational updates, and service standards.Monitor employee attendance, performance, conduct, grooming, and compliance with company policies.Recruit, onboard, train, coach, and develop restaurant employees to improve service quality and operational performance.Set and monitor sales targets, service KPIs, customer satisfaction, average transaction value, table turnover, and other performance indicators.Support revenue growth through appropriate upselling, cross-selling, promotions, special menus, events, and customer retention initiatives.Monitor restaurant sales, labour costs, food costs, wastage, inventory levels, and other operating expenses.Conduct regular stock checks and coordinate with kitchen and purchasing teams to maintain appropriate levels of food, beverages, packaging, and operating supplies.Coordinate with suppliers regarding orders, deliveries, product quality, pricing, shortages, and other purchasing requirements.Work closely with the Head Chef or Kitchen Manager to maintain food quality, menu consistency, preparation standards, and efficient kitchen operations.Assist with menu planning, pricing reviews, seasonal offerings, promotional campaigns, and new product or menu launches where required.Ensure all restaurant areas meet required standards for cleanliness, hygiene, sanitation, equipment condition, and presentation.Ensure compliance with food safety, HACCP procedures, health and safety requirements, licensing conditions, and company policies.Monitor POS operations, cash handling, payments, refunds, discounts, voids, and end-of-shift reconciliation procedures.Review daily sales and operational reports and provide management with updates on performance, staffing, costs, customer feedback, and operational issues.Handle customer enquiries, complaints, special requests, and service recovery situations professionally and promptly.Build positive relationships with regular customers, VIP guests, suppliers, delivery partners, and other business stakeholders.Coordinate reservations, private dining, group bookings, corporate functions, celebrations, catering, and special events when applicable.Support restaurant marketing activities, promotions, loyalty programmes, social media initiatives, and local customer engagement campaigns.Monitor competitor activity, customer preferences, market trends, and industry developments and provide relevant feedback to management.Ensure restaurant equipment, furniture, fixtures, POS systems, kitchen facilities, and service areas are maintained in proper working condition.Coordinate with maintenance, security, suppliers, and contractors to resolve operational or facility-related issues.Maintain appropriate procedures for emergency situations, accidents, fire safety, security incidents, and other operational risks.Ensure accurate documentation of daily operations, staff records, inventory, incidents, customer complaints, and financial information.Identify opportunities to improve service efficiency, reduce wastage and operating costs, increase customer satisfaction, and strengthen restaurant performance.Support management with operational planning, budgeting, forecasting, business improvement projects, and implementation of new procedures.Maintain a professional, positive, and service-oriented working environment while promoting teamwork, accountability, and high operational standards.RequirementsDiploma or degree in Hospitality Management, Restaurant Management, Food & Beverage Management, Business Administration, or a related field is preferred.Previous experience in restaurant supervision, restaurant management, food and beverage operations, hospitality, or a similar customer-facing environment.Strong understanding of restaurant operations, front-of-house service, kitchen coordination, food quality, customer service, and daily business procedures.Proven ability to supervise and motivate restaurant teams in a fast-paced environment.Strong knowledge of staff scheduling, training, performance management, service standards, and workforce coordination.Experience monitoring sales targets, KPIs, labour costs, food costs, inventory, wastage, and operating expenses.Good understanding of POS systems, cash handling, inventory systems, scheduling tools, and Microsoft Office.Strong customer service, communication, leadership, negotiation, and problem-solving skills.Ability to handle customer complaints and difficult situations professionally while maintaining service standards.Knowledge of food safety, hygiene, HACCP principles, health and safety procedures, and restaurant compliance requirements.Strong organisational skills with the ability to manage multiple operational priorities simultaneously.Commercial awareness with an understanding of restaurant profitability, revenue generation, cost control, and customer retention.Ability to work effectively with chefs, service teams, suppliers, management, and external partners.Professional appearance, positive attitude, integrity, reliability, and strong attention to detail.Ability to work flexible shifts, including evenings, weekends, public holidays, and peak business periods.Food safety, hospitality, restaurant management, or other relevant professional certifications will be an advantage.