The Restaurant Supervisor is responsible for managing the daily operations of the restaurant, including staff supervision, customer service, inventory management, and ensuring compliance with health and safety regulations. They play a crucial role in maintaining high standards of food quality, service, and cleanliness. Responsibilities: Staff Supervision: Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and cleaning crew. Schedule shifts and manage staff performance, providing feedback and support as needed. Ensure all staff adhere to company policies and procedures, including grooming standards and customer service guidelines. Customer Service: Greet customers, take orders, and resolve any issues or complaints in a professional and timely manner. Monitor customer satisfaction levels and implement strategies to enhance the dining experience. Lead by example in providing exceptional service and fostering a positive atmosphere for both customers and staff. Operations Management: Oversee daily restaurant operations, including opening and closing procedures, cash handling, and reconciliation of sales. Monitor inventory levels and place orders for supplies as needed, ensuring adequate stock levels while minimizing waste. Collaborate with the kitchen team to maintain food quality standards and minimize wait times. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food safety standards, sanitation practices, and fire safety protocols. Conduct regular inspections of the restaurant premises to identify and address any safety hazards or cleanliness issues. Train staff on proper food handling procedures and emergency response protocols.