Restaurant Supervisor

Location : Surulere, Lagos

Remuneration : NGN 100,000 -150,000

Working Hours : Tuesday - Sunday, 9 : 45 AM - 10 PM

The Restaurant Supervisor is responsible for overseeing the daily operations of Reme Bistro to ensure smooth service delivery, excellent customer experience, and adherence to company standards. The role involves supervising staff, coordinating front-of-house and back-of-house operations, maintaining hygiene and safety standards, managing inventory.

Key Responsibilities

1. Operations & Service Management

Supervise daily restaurant operations and ensure consistent service excellene.

Oversee staff attendance, grooming, and conduct during shifts.

Ensure timely opening and closing of the restaurant according to set standards.

Monitor table arrangements, cleanliness, and ambiance.

Handle customer complaints promptly and professionally, escalating when necessary.

2. Staff Supervision & Coordination

Assign daily duties and supervise waiters, cashiers, kitchen assistants, and cleaners.

Conduct pre-shift briefings to communicate goals, special menus, and promotions.

Ensure staff comply with operational policies, health, and safety regulations.

Support recruitment, onboarding, and training of new team members.

3. Inventory & Cash Management

Monitor stock levels and assist in inventory control and ordering.

Ensure proper documentation of daily sales, wastage, and stock usage.

Reconcile daily sales reports with the cashier and ensure accurate record-keeping.

4. Customer Experience

Maintain high service standards and ensure customer satisfaction.

Build rapport with guests and encourage repeat patronage.

Ensure timely delivery of orders and oversee food quality presentation.

5. Compliance & Health Standards

Ensure compliance with food hygiene, sanitation, and safety regulations.

Conduct routine checks of the dining area, kitchen, and restrooms for cleanliness and compliance.

Enforce health and safety policies among all restaurant staff.

6. Reporting & Administration

Prepare daily operational and performance reports for management.

Track key performance indicators (KPIs) like sales targets, customer feedback, and staff productivity.

Provide input on menu development, promotions, and customer engagement strategies.

Qualifications and Requirements

Minimum of OND / HND / B.Sc. in Hospitality Management, Business Administration, or a related field.

2–5 years experience in a restaurant, café, or hospitality supervisory role.

Strong leadership and people management skills.

Excellent communication, organizational, and problem-solving abilities.

Knowledge of restaurant POS systems and basic accounting principles.

High level of personal hygiene and professional appearance.

Flexibility to work weekends, holidays, and extended hours when required