Resturant Supervisor

The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, smooth workflow, staff supervision, and compliance with company standards.

The role involves coordinating front-of-house activities, maintaining service quality, handling guest concerns, and supporting the Restaurant Manager in achieving operational and financial goals.

· Supervise the day-to-day operations of the restaurant during assigned shifts.

· Ensure smooth coordination between Front of House and Kitchen teams.

· Monitor service standards and ensure efficient restaurant operations.

· Conduct opening and closing procedures according to company policies.

· Ensure restaurant cleanliness, organization, and readiness at all times.

· Supervise, motivate, and support service staff, cashiers, hosts, and runners.

· Assign daily duties and monitor employee performance.

· Assist with staff scheduling and shift planning.

· Conduct on-the-job training for new employees.

· Ensure compliance with grooming, uniform, and attendance standards.

· Welcome guests and ensure an exceptional dining experience.

· Handle guest inquiries, complaints, and feedback professionally.

· Resolve service issues promptly and effectively.

· Monitor guest satisfaction and implement corrective actions when necessary.

· Build positive relationships with guests and encourage repeat business.

· Monitor daily sales performance and service efficiency.

· Support upselling and promotional activities.

· Ensure proper cash handling procedures are followed.

· Assist in controlling operational costs and minimizing wastage.

· Verify billing accuracy and payment procedures.

· Ensure compliance with food safety, hygiene, and health regulations.

· Monitor cleanliness of dining areas, service stations, and customer facilities.

· Ensure staff follow company policies and operational procedures.

· Report maintenance issues and safety concerns immediately.

· Monitor restaurant supplies, disposables, and service equipment.

· Conduct regular stock checks and report shortages.

· Ensure service stations are fully stocked before and during service.

· Minimum 3–5 years of experience in restaurant operations, with at least 1–2 years in a supervisory role.

· Experience in Lebanese, Arabic, casual dining, or fine dining restaurants preferred.

· Strong leadership and customer service skills.

· Knowledge of POS systems and cash handling procedures.

· Understanding of food safety and hygiene regulations.

· Ability to work flexible shifts, including weekends and holidays.

· Leadership and team management.

· Customer service excellence.

· Problem-solving and conflict resolution.

· Communication and interpersonal skills.

· Time management and organization.

· Sales and upselling techniques.

· Operational planning and coordination.

· Guest satisfaction and service quality.

· Staff productivity and attendance.

· Sales performance and upselling results.

· Compliance with operational standards.

· Speed and efficiency of service.

· Reduction of guest complaints.

· Cleanliness and restaurant readiness.

Pay: QAR4,000.00 per month