Supervisor

Managing and supervising restaurant staff, such as servers, bartenders, and kitchen staff.
Ensuring that all staff members comply with health and safety regulations and standards.
Handling customer complaints and resolving issues.
Training and developing staff members to ensure that they provide quality service to customers.
Scheduling shifts and assigning tasks to staff members.
Monitoring food quality and ensuring that meals are prepared and served according to company standards.
Maintaining inventory levels and ordering supplies and equipment as needed.
Managing financial tasks, such as payroll and budgeting.
Developing and implementing marketing strategies to attract new customers and retain existing ones.
Collaborating with other restaurant supervisors and management to ensure that the restaurant is operating efficiently.