Restaurant Supervisor

Key Responsibilities Supervise, train, and mentor front-of-house and back-of-house staff to ensure optimal performance. Conduct regular staff meetings to address concerns and provide updates on restaurant policies and procedures. Ensure all guests receive prompt, professional, and courteous service. Handle customer complaints and resolve issues promptly and effectively. Monitor the dining area to ensure a pleasant and safe environment for all guests. Oversee daily restaurant operations, including opening and closing procedures. Ensure all food and beverages are prepared and presented to the highest quality standards. Maintain a clean, organized, and safe restaurant environment, adhering to health and safety regulations. Assist in managing the restaurant’s budget, monitoring daily sales, and preparing daily and monthly reports. Control costs by minimizing waste and optimizing inventory usage. Provide ongoing training and development opportunities for team members. Evaluate staff performance and provide constructive feedback to promote growth. Enforce company policies, including attendance, dress code, and workplace conduct. Monitor inventory levels and report shortages or maintenance issues to management. Ensure strict adherence to food safety, hygiene, and health regulations. Qualifications Minimum of an OND / HND / Bachelor’s Degree in Hospitality, Business, or a related field preferred. 2–3 years of experience in restaurant supervision or front-of-house management. Strong leadership, communication, and interpersonal skills. Ability to manage multiple tasks and resolve conflicts under pressure. Customer-focused mindset with attention to detail. Knowledge of food safety, hygiene, and operational standards. Proficiency in POS systems and basic administrative tasks. Benefits Health Maintenance Organization (HMO) coverage.