Team Supervision:

Lead and manage front-of-house and/or back-of-house staff during shifts.
Delegate tasks efficiently and ensure all team members are performing their roles effectively.
Provide coaching, mentorship, and on-the-job training to team members.
Customer Service:

Ensure a superior dining experience by addressing customer needs promptly and professionally.
Handle customer complaints or issues, escalating them when necessary.
Monitor service quality and maintain high standards of hospitality.
Operational Management:

Oversee shift operations, including opening and closing procedures.
Ensure compliance with health and safety regulations.
Assist in inventory management and ensure availability of necessary supplies.
Performance Monitoring:

Track team performance and ensure adherence to company policies and procedures.
Motivate staff to achieve individual and team goals.
Provide feedback and suggestions for improvement.
Collaboration:

Work closely with the restaurant manager and kitchen staff to ensure smooth operations.
Participate in planning and implementing promotional activities.
Assist in preparing staff schedules to optimize efficiency.
Qualifications:

Previous experience in a restaurant or hospitality setting, preferably in a supervisory role.
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Problem-solving skills and the ability to work under pressure.
Knowledge of food safety and hygiene standards