Restaurant Supervisor

About the role

The Restaurant Supervisor ensures the brand promise is delivered through exceptional guest service and smooth outlet operations. You will act as the frontline leader, supporting both guests and internal teams while driving productivity and cost‑control.

Key responsibilities

• Provide outstanding service to guests and internal customers, handling complaints and inquiries promptly.
• Maintain positive relationships with guests, colleagues, and other hotel departments.
• Monitor productivity, utility, and payroll costs to ensure efficient use of resources.
• Assist the Outlet Assistant Manager in achieving monthly and annual revenue targets.
• Ensure compliance with hotel, company, and local financial, licensing, and record‑keeping policies.
• Support inventory management and the upkeep of operating equipment.
• Promote the adoption of new technology and equipment to improve productivity.
• Uphold Forbes and WHM standards across food‑and‑beverage outlets, providing staff training and daily corrective actions.
• Collaborate with other outlet managers to enhance overall hotel performance.
• Maintain thorough knowledge of menu items, recommend pairings, and drive upselling.
• Keep the outlet clean and organized, both front‑of‑house and back‑of‑house.
• Conduct pre‑shift briefings in the absence of the Assistant Outlet Manager.
• Perform cashier duties, including verification of credit cards and cash handling.

Required profile

• Strong customer‑service orientation with the ability to resolve issues courteously.
• Excellent interpersonal skills to foster teamwork across departments.
• Attention to detail and a proactive approach to cost and energy efficiency.
• Ability to lead by example, especially during busy periods.
• Commitment to upholding brand standards and continuous improvement.

Required skills

• Proficiency with the Infrasys cashiering system.
• Cash handling and credit‑card verification.
• Inventory management.
• Basic knowledge of food‑and‑beverage operations.