RESTAURANT SUPERVISOR

..Reports to: .. Director of Operations (DOO) or designated personnel ..Key Responsibilities: .. - ..Operational Coordination: .. Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores. - ..Telephone Etiquette: .. Adhere to the standard operating procedures (SOP) established by management. - ..Quality Control: .. Maintain product quality and presentation consistency as dictated by company standards and management guidelines. - ..Sales Targets: .. Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction. - ..Regulatory Compliance: .. Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries. - ..Strategic Support: .. Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's bu...