Responsibilities:

• Supervise the daily operations of the restaurant to ensure efficient service delivery.
• Monitor opening and closing procedures to ensure compliance with company standards.
• Ensure the restaurant is clean, organized, and well-maintained at all times.
• Coordinate table service, food delivery, and customer flow during peak periods.
• Support the Restaurant Manager in implementing operational policies and procedures.
• Supervise, motivate, and support waiters, cashiers, kitchen assistants, and other restaurant staff.
• Assign daily duties and monitor staff performance.
• Assist with onboarding and training of new employees.
• Ensure staff adheres to company policies, grooming standards, and customer service procedures.
• Address minor staff issues and escalate complex matters to management when necessary.
• Welcome customers and ensure they receive exceptional service.
• Handle customer complaints and resolve service-related issues professionally.
• Monitor customer satisfaction and implement improvements where necessary.
• Ensure customer orders are served accurately and promptly.
• Monitor stock levels of food, beverages, and restaurant supplies.
• Report shortages and coordinate replenishment with management.
• Assist in conducting inventory counts and stock reconciliation.
• Support cash handling procedures and ensure accurate daily sales reconciliation.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Monitor cleanliness of dining areas, kitchen, and food preparation stations.
• Ensure staff comply with workplace health and safety procedures.
• Conduct routine inspections to maintain operational and safety standards.
• Prepare daily operational reports and incident reports where necessary.
• Monitor staff attendance and shift schedules.
• Report operational challenges and recommend improvements.
• Perform other duties assigned by the Restaurant Manager.

Requirements:

• Minimum of an OND in Hospitality Management, Business Administration, or a related field.
• Proven years of experience in restaurant, hospitality, or food service operations, with at least 1 year in a supervisory role.
• Strong knowledge of restaurant operations and customer service.
• Proficiency in Microsoft Office Suite and Point of Sale (POS) systems.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational, problem-solving, and multitasking abilities.
• Ability to work flexible hours, including weekends, evenings, and public holidays.