We are seeking an energetic, hands-on, and leadership-driven Supervisor to oversee the daily operations of our food preparation and serving team. In this role, you will be responsible for maintaining high standards of food quality, ensuring exceptional customer service, and fostering a productive, compliant, and motivated team. If you possess strong operational experience, the ability to thrive in a fast-paced environment, and a commitment to mentorship and guest satisfaction, this is an outstanding opportunity to lead our front-of-house and back-of-house operations toward continued success.

Key Responsibilities
Team Leadership: Supervise, train, and mentor staff; manage shift assignments, resolve personnel conflicts, and ensure all team members adhere to company performance standards.

Operational Excellence: Monitor daily food preparation, presentation, and service quality to ensure consistency and compliance with menu specifications.

Customer Service: Act as the primary point of escalation for guest feedback, ensuring all customer concerns are handled professionally and resolved to maintain high satisfaction ratings.

Compliance & Safety: Enforce strict health, safety, and sanitation protocols (e.g., HACCP, local health department codes); conduct regular equipment and facility inspections.

Inventory & Cost Control: Monitor food and supply usage to minimize waste; assist with inventory ordering and reconcile daily cash/sales records with precision.

Administrative Support: Manage staff scheduling, track labor costs, and prepare daily operational reports for management review.

Workflow Optimization: Identify bottlenecks in service or production and implement practical solutions to improve speed, efficiency, and team morale.

Requirements & Qualifications
Education: High school diploma or equivalent is required; an associate degree in hospitality or business management is a plus. Food Handler’s/Manager’s Certification is required.

Experience: 3–5+ years in a food service environment, with at least 1–2 years in a lead or supervisory role.

Technical & Management Skills:

Strong knowledge of kitchen operations, POS systems, and food safety regulations.

Proven ability to manage staff performance, scheduling, and labor budgets.

Expertise in conflict resolution and customer service de-escalation techniques.

Soft Skills:

Exceptional leadership, communication, and interpersonal skills; ability to motivate a diverse team.

Strong analytical, decision-making, and organizational abilities.

High attention to detail, maintaining professional standards under high-pressure service conditions.

Flexibility to work varied shifts, including weekends, nights, and holidays.

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