Job Title: Restaurant Supervisor
Reports To: Restaurant Operations Manager / Branch Manager
Department: Food & Beverage (F&B) Operations
Location: On-Site (ILOILO CITY)

Job Purpose

The Restaurant Supervisor oversees daily front-of-house (FOH) and back-of-house (BOH) operational workflows to ensure an exceptional guest experience while maintaining strict adherence to company policies, service standards, and financial controls. This role serves as the bridge between management and floor staff, driving team performance, inventory accountability, and immediate conflict resolution.

Key Responsibilities & Duties

1. Shift Leadership & Team Management

Supervise daily floor operations, ensuring appropriate staffing levels, timely opening/closing procedures, and optimal table turnover.
Conduct pre-shift huddles to communicate daily targets, promotional campaigns, and service focus areas.
Train, coach, and motivate floor staff, monitors compliance with dress codes, and addresses minor behavioral issues immediately through documented coaching.
Enforce operational workflows, ensuring no team member bypasses established standard operating procedures (SOPs).

2. Process Compliance & Financial Integrity

Ensure absolute compliance with all cash-handling policies, point-of-sale (POS) systems, and end-of-shift financial reconciliations.
Audit and monitor process execution: Ensure that procurement requests, petty cash disbursements, and supply handovers follow the exact approval matrix to eliminate financial risks.
Maintain the highest level of confidentiality regarding internal corporate documentation, management communications, and active operational reviews.

3. Guest Relations & Quality Assurance

Maintain high floor visibility during peak dining hours to greet guests, ensure service speed, and gather real-time feedback.
Handle guest complaints with extreme emotional intelligence and professionalism, de-escalating floor conflicts dynamically before they impact other diners.
Regularly inspect the dining area, kitchen line, and restrooms to guarantee excellent hygiene, sanitation, and brand ambiance.

4. Inventory, Procurement, & Supply Chain Tracking

Oversee daily inventory counts of high-velocity ingredients, perishables, and beverage supplies to minimize wastage and spoilage.
Coordinate with the kitchen and procurement teams to track stock levels, managing logistics shortages efficiently to prevent menu item unavailability.
Verify that incoming supplier deliveries match invoices perfectly in volume, cost, and quality before signing off on acceptance.

Job Specifications & Qualifications

Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred (equivalent hands-on experience will be highly valued).
Experience: Minimum of 2–3 years of proven experience as a Supervisor, Captain Waiter, or Shift Lead in a high-volume restaurant, casual dining setup, or hospitality ecosystem.

Skills & Competencies:
Leadership Maturity: Strong emotional stability and conflict-resolution skills under high-pressure, fast-paced environments.
Process-Driven: A strict mindset for company compliance, financial protocols, and corporate boundaries.
Communication: Exceptional verbal communication skills to manage subordinates and interact professionally with corporate executives.
Tech Fluency: Proficient in standard Restaurant POS software, inventory tracking systems, and basic office productivity tools (Excel/Google Sheets).

Job Title: Restaurant Supervisor Reports To: Restaurant Operations Manager / Branch Manager Department: Food & Beverage (F&B) Operations Location: On-Site (ILOILO CITY)

RESTAURANT SUPERVISOR - ILOILO CITY