SUPERVISOR

Job Summary

Manage restaurant operations to ensure high standards of hygiene, food safety, customer service, and inventory control while leading staff schedules and maintaining regulatory compliance.

Responsibilities

• Manage restaurant staff schedules to optimize workforce efficiency and coverage
• Conduct regular kitchen inspections to ensure hygiene and sanitation standards are consistently met
• Oversee food preparation, presentation, and storage to comply with food health and safety regulations
• Engage with dining customers to assess food quality and service satisfaction
• Monitor inventory levels and reorder food supplies and restaurant essentials to maintain adequate stock
• Manage restaurant cash flow and settle outstanding bills accurately and timely
• Analyze customer survey feedback to develop and implement service improvements
• Resolve customer complaints professionally to maintain positive guest experiences
• Reduce production wastage by monitoring processes and identifying efficiency improvements
• Perform daily operations in formulation and mixing of flour according to standard operating procedures
• Conduct weekly checks of packing materials and reorder supplies as needed
• Ensure all manufacturing processes comply with regulatory and statutory requirements
• Adapt to flexible work schedules including shifts, split shifts, and rotational weekly offs
• Execute any ad hoc duties as assigned to support restaurant operations