supervisop

Job Responsibilities

• Daily Operations: Responsible for floor inspections before opening, during service, and after closing to ensure the restaurant environment, tableware, and facilities meet standards.
• Service Management: Supervise servers to strictly execute service standards, patrol the dining area, and handle customer complaints and emergencies promptly.
• Team Training: Conduct daily training for front-of-house staff (such as etiquette, upselling/ordering techniques, and product knowledge) to elevate overall service quality.
• Scheduling & Attendance: Create employee schedules based on business forecasts to control labor costs and manage daily team attendance.
• Ordering & Inventory: Assist in managing the inventory count and procurement of front-of-house supplies, tableware, and beverages to reduce loss and waste.
• Sales Promotion: Master the restaurant menu and promotional activities, guide the team in proactive upselling, and assist in achieving restaurant sales targets.