RESTAURANT SUPERVISOR(4 POSITIONS)

JOB TITLE: RESTAURANT SUPERVISOR(4 POSITIONS)

NATURE OF JOB: FULLTIME

INDUSTRY: HOSPITALITY

SALARY: KSHS. 35,000-40,000

JOB LOCATION: WESTLANDS

DUTIES AND RESPONSIBILITIES

Team Leadership & Staff Supervision

• Supervise, support, and coordinate daily activities of wait staff, hosts/hostesses, bartenders, and other front-of-house personnel.
• Assign duties, shifts, and stations to service staff to ensure smooth flow of service.
• Monitor staff performance and grooming to ensure consistency with fine dining standards.
• Mentor and coach junior staff, addressing performance issues and providing on-the- job training as needed.

Guest Experience Management

• Ensure every guest receives prompt, professional, and personalized service.
• Greet VIPs and regular patrons warmly, remembering preferences and special requests.
• Respond to guest complaints or concerns swiftly and tactfully, escalating to management when necessary.
• Monitor dining floor activity and guest interactions to proactively identify opportunities to enhance guest satisfaction.

Quality Control &  Service Standards

• Conduct pre-service briefings to communicate daily specials, 86’d items, and service priorities.
• Maintain high standards of food presentation, cleanliness, ambiance, and service delivery throughout service.
• Liaise with the kitchen and bar to ensure orders are accurately prepared, timed, and served as per standards.
• Conduct regular table checks and oversee sequence of service protocols to uphold fine-dining etiquette.

Operational Oversight

• Ensure smooth shift transitions by maintaining comprehensive shift handover notes.
• Open and close the restaurant following set procedures, including till balancing and security checks.
• Maintain stock levels of menus, cutlery, napkins, condiments, and other service essentials.
• Conduct daily inspections of the restaurant floor, bar, washrooms, and back-of-house to ensure cleanliness and readiness.

Inventory & Cost Control

• Monitor consumption of beverages, linen, and disposable items; minimize wastage and breakages.
• Assist in inventory counts, stock rotation, and ordering of supplies in coordination with procurement and management.
• Track usage of high-cost items (e.g., wines, premium spirits) to support cost control initiatives.

Training & Onboarding

• Participate in recruitment, onboarding, and induction of new staff.
• Organize and deliver refresher training on food menu knowledge, wine pairings, customer handling, and restaurant policies.
• Lead by example and instill a culture of continuous improvement and service excellence.

Reporting & Administration

• Prepare shift reports including guest feedback, incidents, sales summaries, and staff issues.
• Maintain records of reservations, no-shows, and guest feedback for service review.
• Ensure that all transactions are processed through the POS system accurately and efficiently.

Compliance & Safety

• Ensure compliance with food safety, hygiene, and health standards as per local regulations.
• Enforce alcohol service laws and policies, including ID checks and responsible service practices.
• Manage emergencies (e.g., medical, fire, unruly guests) calmly and in line with company procedures.

Collaboration with Management

• Attend weekly operations meetings with restaurant and kitchen managers to review performance and set goals.
• Provide input on menu changes, promotions, and special events based on guest feedback and service observations.
• Support in developing new initiatives to improve customer retention, service delivery, and revenue generation.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Hospitality Management or a related field
• Minimum 2 years of experience in a supervisory role in a high-end or fine dining restaurant
• Strong knowledge of continental cuisine and alcoholic beverages (including wine, spirits, and cocktails)
• Exceptional interpersonal and customer service skills
• Strong leadership and team management skills
• Well-groomed, presentable, and professional demeanor
• Ability to work under pressure and in a fast-paced environment
• Excellent communication and organizational skills
  
• Must be flexible to work evenings, weekends, and holidays