Supervisor

• Screening, interviewing, hiring, and training restaurant staff. • Managing restaurant staff's work schedules. • Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained. • Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations. • 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. • Monitoring the restaurant’s cash flow and settling outstanding bills. • Reviewing customer surveys to develop and implement ways to improve customer service. • Resolving customer complaints in a professional manner.