RESTAURANT SUPERVISOR

1. Job Title
Restaurant Supervisor

2. Job Summary
The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant to ensure smooth service, high food quality, excellent customer satisfaction, and compliance with company policies and food safety standards. The role involves supervising restaurant staff, coordinating front-of-house and kitchen activities, monitoring inventory, and ensuring the restaurant meets its operational and sales targets.

3. Key Responsibilities
A. Daily Restaurant Operations
Oversee daily restaurant operations and ensure smooth service during operating hours.

Ensure the restaurant is clean, organized, and properly prepared before opening and after closing.

Monitor food preparation, presentation, and service standards.

Ensure compliance with company SOPs, hygiene requirements, and food safety regulations.

Coordinate with the kitchen team to ensure timely and accurate food orders.

B. Staff Supervision & Management
Supervise, guide, and motivate restaurant staff to maintain high performance.

Assign daily duties, work schedules, and station responsibilities.

Monitor staff attendance, punctuality, grooming, and discipline.

Train new employees on service procedures, product knowledge, and customer service standards.

Conduct staff briefings and communicate operational updates.

Report staff performance issues and recommend improvements to management.

C. Customer Service
Ensure customers receive friendly, professional, and efficient service.

Handle customer complaints, feedback, and service recovery professionally.

Resolve operational issues promptly to maintain customer satisfaction.

Monitor customer feedback and recommend improvements to service quality.

D. Inventory & Cost Control
Monitor stock levels of food, beverages, and restaurant supplies.

Conduct regular stock counts and report discrepancies.

Monitor wastage, portion control, and product usage.

Assist with ordering supplies and checking deliveries.

Ensure proper storage, labeling, and stock rotation using FIFO (First In, First Out).

Support management in controlling food costs, labor costs, and operating expenses.

E. Sales & Financial Control
Monitor daily sales performance and support the achievement of sales targets.

Ensure cash handling, POS transactions, and payment procedures are followed correctly.

Check daily sales reports and report discrepancies to management.

Identify opportunities to improve sales, promote menu items, and increase customer spending.

Ensure discounts, refunds, and void transactions are properly authorized.

F. Hygiene, Safety & Compliance
Ensure high standards of cleanliness and personal hygiene among all employees.

Monitor food handling, storage temperatures, and sanitation procedures.

Ensure equipment and facilities are maintained in good working condition.

Report accidents, equipment failures, food safety concerns, and maintenance issues.

Ensure compliance with applicable health, safety, licensing, and food hygiene requirements.

G. Reporting & Administration
Prepare daily operational and shift reports.

Report sales performance, staffing issues, stock shortages, and customer complaints.

Assist management with staff scheduling, inventory records, and operational planning.

Recommend improvements to restaurant procedures and service efficiency.

Perform other duties as assigned by management.

4. Job Requirements
Minimum SPM or equivalent; a diploma in Hospitality Management, Food & Beverage Management, or a related field is an advantage.

At least 2–3 years of experience in restaurant or F&B operations, preferably with supervisory experience.

Strong leadership, communication, and interpersonal skills.

Good knowledge of restaurant operations, customer service, and food safety practices.

Ability to manage staff, handle customer complaints, and resolve operational issues.

Basic computer skills and familiarity with POS systems, inventory control, and sales reporting.

Ability to work shifts, weekends, and public holidays when required.

Responsible, organized, proactive, and able to work under pressure.

5. Key Performance Indicators (KPIs)
Performance Area

Measurement

Customer satisfaction

Customer feedback and complaint resolution

Sales performance

Achievement of sales targets

Cost control

Food cost, labor cost, and wastage levels

Staff management

Attendance, productivity, and staff performance

Operational standards

Compliance with company SOPs

Food safety & hygiene

Hygiene inspection results and compliance

Inventory management

Stock accuracy and reduction of wastage

6. Reporting Structure
Reports to: Restaurant Manager / Outlet Manager

Supervises: Service Crew, Cashiers, and other assigned restaurant staff

Works closely with: Kitchen Supervisor, Chefs, Storekeepers, and other operational departments

7. Working Conditions
Work is primarily based at the restaurant or assigned outlet.