Restaurant Supervisors at CJs’ Restaurants

The Supervisors assists the Restaurant manager in directing and organizing the staff at the restaurant to ensure first class service in food and beverage to maximize profits and guest satisfaction.

Key responsibilities/Duties:

• Ensure that opening and closing procedures established for the restaurant are followed each shift
• Conduct shift briefings to ensure restaurant activities and operations requirements are known.
• Managing restaurant staff’s work schedules
• Checking in on dining customers to enquire about food quality and service
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked
• Resolving customer complaints in a professional manner
• Ensuring that checklists, requisitions for food and equipment are completed in each shift
• Observe performance and encourage improvement where necessary
• Ensuring that all steps of services as outlines in training materials are being followed on a daily basis
• Interact positively with guests promoting restaurants’ services.
• Resolve problems to the satisfaction of involved parties
• Maintain cleanliness of the restaurant on a daily basis
• Remain calm and alert, especially during busy restaurant’s days, serving as a role model for the staff and other restaurant employees.
• Ensuring that the Basic Food Safety is adhered to on a daily basis by all members of staff

Key competencies/skills

1. Customer oriented, Effective Management skills and In-depth knowledge of hospitality operations
2. Problem-solving , attention to details, negotiation and organization skills
3. Ability to motivate, coach, mentor employee to bring out productivity and cohesion in the restaurant.
4. Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.