GIÁM SÁT NHÀ HÀNG

Position Summary:

• The Supervisor is responsible for overseeing daily restaurant operations, ensuring excellent customer service, coordinating with staff, and maintaining a smooth workflow in both the front and back of house.

Operational Oversight:

• Assist/lead FOH and BOH staff during shifts to ensure smooth operations.
• Monitor and ensure compliance with restaurant policies, safety standards, and hygiene regulations.
• Coordinate with the kitchen and bar teams to maintain timely service and product quality.
• Checking equipment and ensuring everything is in good operating condition.
• Checking reservations, floorplan, cleanliness, uniforms based on restaurant standards
• Maintain and ensure service quality, food hygiene and safety

Staff Management:

• Assign duties to captains and service staff to optimize workflow.
• Provide on-the-job training, coaching, and guidance to the team.

Customer Service:

• Handle guest complaints, feedback, and special requests promptly and professionally.
• Monitor the dining area to ensure a positive customer experience.
• Implement service recovery strategies to maintain guest satisfaction.

Financial and Inventory Management:

• Assist with daily cash handling, POS reports, and reconciling transactions.
• Oversee inventory levels for FOH supplies (napkins, tableware, operation products, etc.) and communicate needs to the manager.
• Assist periodic inventory according to regulations

Team Leadership:

• Act as the point of contact between management and staff.
• Motivate and inspire the team to achieve service excellence.

Skills and Qualifications:

• Strong leadership, problem-solving, and communication skills.
• Ability to multitask and work under pressure in a fast-paced environment.
• Positive attitude and eagerness to learn.
• Minimum 1–2 years of experience in a supervisory role in the hospitality industry.

• Based on Government laws
• 12 days of leave/year (calculated based on working rate in the same year)
• Tips & Service Charges
• Uniforms are provided and laundered
• Daily meals
• Team Building
• International working environment/standards
• Professional development opportunities

• Strong leadership, problem-solving, and communication skills.
• Ability to multitask and work under pressure in a fast-paced environment.
• Positive attitude and eagerness to learn.
• Minimum 1–2 years of experience in a supervisory role in the hospitality industry