Restaurant Supervisor

Overall Restaurant Operations: Oversee all aspects of restaurant operations, including staff management, customer service, food quality, and financial performance.
Team Leadership: Recruit, train, and supervise a team of employees, including servers, bartenders, cooks, and dishwashers. Motivate and inspire staff to deliver outstanding service.
Guest Experience: Ensure a warm and welcoming atmosphere for all guests. Address customer concerns promptly and professionally, fostering positive relationships.
Menu Management: Collaborate with the chef to develop and maintain a delicious and diverse menu, ensuring high-quality ingredients and consistent preparation.
Financial Management: Manage restaurant finances, including inventory control, cost management, and budgeting. Monitor sales and profitability, identifying opportunities for improvement.
Marketing and Promotion: Participate in marketing efforts to attract new customers and promote special events.
Compliance and Safety: Ensure compliance with all food safety regulations and maintain a clean and safe working environment.