Restaurant Supervisor (South Indian)

The South Indian Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring high standards of customer service, and maintaining the quality of our South Indian cuisine. This role requires strong leadership skills, excellent communication, and a deep understanding of South Indian food culture and traditions.

Key Responsibilities :

• Supervision : Manage and supervise the restaurant staff, including servers, cooks, and kitchen staff, ensuring adherence to established service and quality standards.
• Customer Service : Ensure excellent customer service by addressing customer inquiries, resolving complaints.
• Staff Training : Conduct training sessions for new and existing staff on service protocols, menu knowledge, and customer interaction.
• Inventory Management : Monitor and manage inventory levels, ensuring sufficient stock of ingredients, supplies, and equipment.
• Quality Control : Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
• Scheduling : Create and manage staff schedules to ensure adequate coverage during peak hours and special events.
• Menu Development : Collaborate with the head chef to develop and update the menu, incorporating authentic South Indian dishes and seasonal specials.
• Financial Management : Assist in budgeting, cost control, and financial reporting to maximize profitability.
• Compliance : Ensure compliance with all local, state, and federal regulations, including health and safety standards.

Qualifications :

Skills Required

Hospitality, Restaurant Supervisor, Staff Management