SUPERVISOR

Roles & Responsibilities:

Operations Management:
Oversee daily restaurant operations, including opening/closing procedures, shift scheduling, and seating arrangements.

Staff Supervision:
Lead, motivate, and supervise service and kitchen staff. Assist in training new hires on service standards, food safety, and sanitation procedures .

Inventory & Cost Control:
Manage inventory of supplies and ingredients. Track daily, weekly, and monthly costs, revenues, and wastage to meet budgetary targets .

Customer Service:
Handle guest feedback, complaints, and enquiries professionally. Ensure all guests receive prompt service and high-quality food consistent with Korean BBQ standards.

Job Requirements:

Strong leadership, communication, and team management skills.

Excellent customer service attitude and problem-solving mindset

Relevant F&B managerial experience