SUPERVISOR

Job Summary You will lead and manage all front and back of house restaurant operations to deliver exceptional customer service and maintain high-quality food standards. You will analyze staff feedback, manage supplies, ensure compliance, and optimize operational efficiency through cost control and reporting. Responsibilities • Lead and coordinate front and back of house restaurant operations to ensure smooth daily functioning • Promote excellent customer service by responding tactfully and professionally to customer complaints to enhance satisfaction • Maintain strict quality control standards for all food served to uphold restaurant reputation • Analyze staff evaluations and feedback to identify improvements that enhance customer experience • Forecast and order kitchen supplies, goods, and cleaning products to meet operational needs efficiently • Monitor and enforce health code compliance and sanitation standards to ensure a safe environment • Identify opportunities to reduce waste and lower operational costs without compromising quality • Generate detailed weekly, monthly, and annual operational reports to inform management decisions • Train new employees and deliver ongoing training programs to maintain high staff performance • Troubleshoot and resolve operational problems promptly to minimize disruptions • Manage administrative tasks including accurate cash handling, credit card transactions, and staff scheduling