Restaurant Supervisor

Staff management: Supervise, train, and guide staff, create schedules, and assist with hiring. Daily operations: Oversee all front and back-of-house activities to ensure smooth, efficient service. Customer service: Ensure high levels of customer satisfaction, handle complaints, and resolve issues promptly. Quality and safety: Monitor food quality, presentation, and hygiene. Ensure all operations comply with health and safety regulations. Inventory and supplies: Manage inventory, track stock levels, and order supplies as needed to maintain adequate stock. Financials: Monitor cash flow, manage bills, and help with reporting on sales and performance.