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.

$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.