Restaurant Supervisor

A restaurant supervisor plays a key leadership role in the daily operations of a restaurant. They act as the bridge between restaurant management and frontline staff, ensuring that service, food quality, and customer experience meet the expected standards.

Job Scope of a Restaurant Supervisor1. Daily Operations

• Oversee the day-to-day functioning of the restaurant floor or kitchen.
• Ensure all staff follow opening and closing procedures.
• Supervise food preparation and service to ensure quality and consistency.

2. Staff Supervision & Training

• Manage front-of-house (FOH) and/or back-of-house (BOH) staff during shifts.
• Schedule shifts and manage timekeeping.
• Train new staff on service standards, safety procedures, and restaurant protocols.
• Provide coaching, motivation, and corrective feedback as needed.

3. Customer Service

• Handle customer complaints and resolve issues quickly and professionally.
• Ensure guests have a positive dining experience.
• Monitor the dining area to ensure cleanliness and good service.

4. Inventory & Stock Control

• Monitor inventory levels of food, beverages, and supplies.
• Assist in ordering and receiving stock.
• Prevent wastage and monitor food cost efficiency.

5. Health & Safety Compliance

• Ensure hygiene and cleanliness are maintained throughout the restaurant.
• Make sure all health and safety regulations are followed.
• Conduct regular checks of the kitchen and dining areas.

6. Cash Handling & Reporting

• Oversee cash registers and POS system.
• Ensure accurate cash handling, billing, and end-of-day reports.
• Assist with banking and petty cash handling if needed.

7. Coordination with Management

• Report to the restaurant manager or general manager.
• Provide feedback on staff performance and customer satisfaction.
• Help implement promotions, events, or new menu items.

Key Skills Required

• Leadership & team management
• Customer service skills
• Communication & interpersonal skills
• Organizational skills
• Problem-solving ability
• Knowledge of food safety and hygiene standards
• Basic financial and inventory management

Job Type: Full-time

Pay: RM2, RM3,000.00 per month

Work Location: In person

Expected Start Date: 10/15/2025