The restaurant supervisor will play a key role in managing all aspects of the restaurant business. He will be expected to deliver a high-quality experience to guests and motivate staff to ensure excellent customer service. Supervisors will be responsible for maintaining quality and increasing profitability.
⦁ Oversee all front and back of the house restaurant operations to assure and maintain the brand requirements.
⦁ Ensure customer satisfaction by promoting excellent service to meet their needs.
⦁ Respond to customer complaints tactfully and professionally to understand their needs and to take quick response solutions.
⦁ Maintain quality assurance for all food served to maintain food safety and hygiene.
⦁ Analyze staff evaluations and feedback to improve the customer’s experience to meet the brand objectives.
⦁ Oversee health code compliance and sanitation standards to maintain clean less and hygienic of the staff.
⦁ Look for ways to cut waste and decrease operational costs to increase brand profit and brand objectives.
⦁ Generate weekly, monthly, and annual reports to the Assistant restaurant manager to have a full, clear understanding of the business.
⦁ Train new employees and provide ongoing training for all staff to meet brand standards and quality.
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