Restaurant Supervisor
1 month ago
We are hiring Branch supervisor male
with at least 6 to 8 years of experience.
PURPOSE OF POSITION
Responsible for deputizing functions of the Area Manager for selected branch. Responsible for overseeing branch which covers all kitchen and sales functions including food preparation and maintaining quality standards; sanitation and cleanliness; training of employees in methods of preparation, presentation, portion and cost control and sanitation and cleanliness.
REPORTING TO: Area Manager
ESSENTIAL DUTIES
- Responsible for ensuring that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Providing suggestions for Area Manager to reduce cost or increase revenue. Ensure products are prepared in low cost manner and ensure low levels of wastage and correct wastage reporting. Control usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Overseeing branch objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Overseeing branch cash handling and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Oversee cash handling system and ensuring sales cash is tallied using Micros. Cash counting and reporting daily to Area Manager and Executive Management.
- Overseeing staff to follow efficient operation of the outlet using the sales manual, barista manual and food manual, and employee KPIs.
- Oversee all required paperwork, including forms, reports and schedules in an organized and timely manner. Oversee cleaning log, maintenance log and temperature control points of all required items.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. HMC software will be used.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
GENERAL DUTIES
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Fully understand and comply with the Laws and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Responsible for ensuring that all guests feel welcome and are given responsive, friendly and courteous service at all times. Interact positively with customers promoting the facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the outlet such as receptions. Maintain rapport with all departments and attend relevant meetings.
- Responsible for ensuring that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Move throughout the facility areas to visually monitor and act to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
- Carry out restaurant marketing, advertising and promotional activities and campaigns. Support the entire operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
- Carry out training to ensure succession planning, and a culture that exceeds the very best the industry has to offer. Continually strive to develop your team in all areas of managerial and professional development.
- Carry out daily pre-shift meetings. Ensure topics raised by Area Manager are communicated pertinent information of the staff, such as branch inventory count and menu changes, address concerns, provide motivation, updates from top management, upselling techniques, maintain Average Transaction, Daily/monthly targets
- Manage all internal stakeholders: both, other departments within the company who deliver services to the operations team; and support the back of house team
- Ensure equipment is handled with care to minimize equipment damage. Oversee maintenance and redundancy of equipment by planning outlet equipment
- Fill in where needed to ensure guest service standards and efficient operations.
QUALIFICATION STANDARDS
- Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. 1-2 years of experience as Shift Supervisor
- Considerable skill in math and algebraic equations using percentages
- Thorough knowledge and experience using Micros and HMC
- Ability to communicate in English, both orally and in writing, with guests
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