Restaurant Supervisor

To support the daily operation of the outlet and ensure that service standards and guest satisfaction are consistently maintained, whilst contributing to the achievement of operational and financial objectives.

• Supervise and manage restaurant staff, ensuring adherence to company policies, procedures, and performance standards
• Conduct staff induction, training, and development programmes to enhance service quality and operational efficiency
• Monitor food quality, presentation, and hygiene standards in accordance with health and safety regulations
• Manage customer service delivery, address guest concerns promptly, and resolve complaints professionally to maintain satisfaction levels
• Oversee inventory management, stock rotation, and ordering procedures to minimise waste and control costs
• Ensure compliance with all health, safety, and food safety legislation, conducting regular audits and risk assessments
• Prepare and manage staff rotas, ensuring adequate coverage and optimal scheduling to meet operational demands
• Monitor financial performance, including revenue targets, labour costs, and profitability metrics
• Maintain accurate records, documentation, and reporting on operational activities, incidents, and performance metrics
• Identify operational challenges and implement corrective actions to improve efficiency and service delivery

• Diploma in Hospitality Management or related field preferred
• Minimum 1-2 years' experience in Food & Beverage operations
• Good verbal and written communication skills in English; Japanese proficiency is preferred
• Additional language skills are an advantage
• Familiarity with MS Office and POS systems
• Strong guest service and interpersonal skills
• Ability to work effectively in a team environment and support daily operations