Supervisor Job Duties:

Front Counter:
Greet guests entering the restaurant.

Take customers Order & compute totals of transactions.

Identify prices of goods services or admission tabulate bills using

P.O.S System/ Cash Register Machine.

Receive payment all by cash.

Process daily cash sales report & update daily cash book.

Resolve guests complaints when possible.

Assist to liase & update stocks/ products in between two branches

Lintas & Bornion).

Supervises daily restaurant operations and assists servers and hosts

on the floor during peak periods.

Strive to continually improve guest and employee satisfaction and

maximize the financial performance in areas of responsibility.

Managing Day-to-Day Operations.

Manages all day-to-day operations, ensures the quality, standards

and meets the expectations of the customers on a daily basis.

Understands employee positions well enough to perform duties in

employees’ absence.

Maintains service and sanitation standards in restaurant dining and

working areas.

Ensures compliance with all food & beverage policies standards and
procesures by training, supervising, follow-up and hands on
management.

Acts as the guest service role model for the restaurants, sets a good
example of excellent customer service and creates a positive
atmosphere for guest.

Monitor and check restaurant’s daily inventory check list to avoid

insufficient stock.

Contacts and orders inventory from respective suppliers. An

inventory order list to be submitted for approval from Manager.
Managing and Conducting Human Resource
Activities

Supervises and manages employees.

Provides guidance and direction to subordinates, including setting

performance standards and monitoring performance.

Review staffing levels to ensure that guest service, operational

needs and financial objectives are met.

Identifies the educational needs of others, develops formal

education such training programs.

Ensures employees are treated fairly and equitably.

Ensures employees receive on-going training to understand guest

expectations.

Solicits employee feedback, utilizes an open-door policy and reviews

employee satisfaction result to identify an address employee
problems or concerns

Strives to improve service performance.

Monitor and in charges for staff attendance record, staff advance

salary & staff staff purchases.