Supervisor/Assistant Manager

Job Description

Job Description

Asst Manager at Washington Dulles International Airport Terminal A Business Hours (6am TO 11 PM)

A restaurant supervisor is responsible for overseeing the daily operations of a restaurant, ensuring excellent customer service by managing staff schedules, resolving complaints, monitoring food quality, and maintaining adherence to service standards, all while upholding a high level of cleanliness and operational efficiency; essentially acting as a leader on the floor to guarantee a positive dining experience for guests.

Key responsibilities of a restaurant supervisor:

• Staff Management:

• • Supervise servers, bussers, and other dining room staff, assigning tasks and ensuring proper execution of service protocols.

• • Train new employees on restaurant procedures, food and beverage knowledge, and customer service standards.

• • Monitor staff performance, provide feedback, and address any issues.

• • Create and manage employee schedules to optimize staffing levels during peak hours.

• Customer Service:

• • Respond promptly to customer complaints, addressing concerns and finding solutions to ensure satisfaction.

• • Actively observe dining room to anticipate customer needs and provide attentive service.

• • Foster a positive and welcoming atmosphere for guests.

• Operational Oversight:

• • Monitor food quality and presentation to ensure consistency with restaurant standards.

• • Manage inventory levels of food and beverage supplies, placing orders as needed.

• • Ensure compliance with health and safety regulations, including food handling practices.

• • Maintain cleanliness and organization of the dining area.

• Financial Management:

• • Track sales and labor costs to identify areas for improvement.

• • Monitor and control expenses to maintain profitability.

• • Analyze sales data to identify trends and make informed decisions.

Required skills for a restaurant supervisor:

• Excellent communication skills: Ability to effectively interact with customers, staff, and management
• Leadership qualities: Capability to motivate and guide a team to achieve goals
• Organizational skills: Efficiently managing multiple tasks and priorities in a fast-paced environment
• Problem-solving abilities: Quickly identifying and resolving issues related to service or operations
• Attention to detail: Ensuring consistency in quality and presentation of food and service
• Knowledge of restaurant operations: Understanding of standard procedures, menu items, and POS systems