The Restaurant Supervisor is responsible for supervising daily restaurant operations, ensuring excellent guest service, efficient team performance, and compliance with hotel standards and procedures.

Key Responsibilities:

• Supervise restaurant staff and ensure smooth and efficient service during each shift.
• Ensure adequate staffing, proper shift handovers, grooming, discipline, and professional standards.
• Monitor guest satisfaction, handle complaints and requests, and ensure timely follow-up.
• Communicate VIP arrivals, special requests, daily events, and operational information to the team.
• Ensure accurate billing, POS transactions, guest feedback, breakage records, checklists, and lost-and-found procedures.
• Monitor cleanliness, service quality, Health & Safety, and Quality Management System standards.
• Coordinate maintenance requests and follow up on repairs when required.
• Assist the Restaurant Manager/F&B Manager in managing budgets, controlling costs, monitoring stock, and improving outlet profitability.
• Assist with inventory control, beverage stock monitoring, recipe costing, and POS control procedures.
• Support sales promotions, marketing initiatives, and opportunities to improve F&B revenue.
• Train, coach, motivate, and develop team members to maintain high service standards.
• Assist with recruitment, performance management, staff welfare, and disciplinary procedures.
• Promote teamwork, effective communication, and a positive working environment.
• Ensure compliance with hotel policies, Employee Rules and Regulations, Fire, Health & Safety standards, and applicable employment legislation.
• Conduct risk assessments and report accidents/incidents as required.
• Lead the restaurant team in the absence of the Restaurant Manager.
• Perform any other duties assigned by management.