Supervisor/Manager

Responsibilities:

Staff Supervision and Development:

• Recruit, train, and supervise staff.
• Schedule shifts and manage labor costs.
• Conduct performance evaluations and provide constructive feedback.
• Foster a positive and collaborative work environment.

Operational Management:

• Oversee daily operations to ensure efficiency and quality.
• Monitor food preparation and presentation to maintain high standards.
• Ensure compliance with health, safety, and sanitation regulations.
• Implement and oversee standard operating procedures.

Customer Service:

• Ensure excellent customer service is delivered consistently.
• Handle customer complaints and resolve issues promptly.
• Monitor customer feedback and implement improvements.

Inventory and Financial Management:

• Manage inventory levels and order supplies as needed.
• Monitor financial performance and manage budgets.
• Implement cost-control measures and maximize profitability.
• Prepare financial reports and analyze sales data.
• Knowledge of Microsoft Excel

Quality Control:

• Ensure all food products meet quality and presentation standards.
• Conduct regular inspections to maintain compliance with regulations.
• Implement corrective actions for any deviations from standards.

Marketing and Promotion:

• Assist in developing and implementing marketing strategies.
• Promote special offers and seasonal menus.
• Engage with the local community to increase brand visibility.

Requirements:

• Proven experience in a supervisory or managerial role in the food industry.
• Strong understanding of food safety and sanitation regulations.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage and motivate a team effectively.
• Strong problem-solving skills and ability to handle stressful situations.
• Proficiency in inventory management and basic financial principles.
• High school diploma or equivalent; additional qualifications in hospitality or business management are a plus.