Supervisor

· Screening, interviewing, hiring, and training staff.

· Managing staff's work schedules.

· Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

· Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

· Checking in on dining customers to enquire about food quality and service.

· Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.

· Monitoring the cash flow and settling outstanding bills.

· Reviewing customer surveys to develop and implement ways to improve customer service.

· Resolving customer complaints in a professional manner.