The restaurant supervisor oversees daily front- and back-of-house operations to ensure smooth service, high-quality food, and sanitation compliance. Key responsibilities include training and scheduling staff, resolving customer complaints, managing inventory, and maintaining service standards. They act as a bridge between staff and management to boost efficiency and profitability. Responsibilities: • Operational Management: Oversee daily shifts, including opening/closing procedures, and ensure compliance with health, safety, and licensing regulations. • Staff Supervision & Training: Hire, train, mentor, and schedule restaurant staff, while conducting performance evaluations. • Customer Service: Address customer complaints or inquiries promptly and professionally to ensure a positive dining experience. • Quality Control: Monitor food preparation, presentation, and service speed to meet restaurant standards. • Inventory & Supplies: Monitor stock levels of food, beverages, and equipment; place orders as needed. • Financial Duties: Handle cash management, prepare deposits, and assist in controlling waste and labor costs. Qualifications: • Experience: Proven experience as a supervisor or in a similar role in the hospitality industry, often 2–5+ years. • Leadership: Strong ability to lead, motivate, and train a team. • Communication: Excellent verbal and written communication skills. • Problem-Solving: Strong customer service and conflict-resolution skills. • Technical Skills: Proficiency in restaurant management software (e.g., POS systems). Compensation: $20 - $21 hourly

• Operational Management: Oversee daily shifts, including opening/closing procedures, and ensure compliance with health, safety, and licensing regulations. • Staff Supervision & Training: Hire, train, mentor, and schedule restaurant staff, while conducting performance evaluations. • Customer Service: Address customer complaints or inquiries promptly and professionally to ensure a positive dining experience. • Quality Control: Monitor food preparation, presentation, and service speed to meet restaurant standards. • Inventory & Supplies: Monitor stock levels of food, beverages, and equipment; place orders as needed. • Financial Duties: Handle cash management, prepare deposits, and assist in controlling waste and labor costs.