Restaurant Supervisor

Role Overview

As a Restaurant Supervisor, you will be responsible for managing the day-to-day operations of the restaurant to maintain consistent service standards. This includes overseeing both front-of-house and food & beverage teams, managing staff schedules, and ensuring compliance with company policies, quality control, and health, safety, and environmental (HSE) regulations.

Core Responsibilities

• Supervise daily restaurant activities to guarantee high-quality service and operational efficiency.
• Lead and coordinate the work of front-of-house and kitchen staff, ensuring smooth collaboration and communication.
• Monitor food presentation and hygiene standards to meet company and regulatory guidelines.
• Manage inventory control and maintain adequate supplies to support restaurant operations.
• Handle customer service issues promptly to ensure guest satisfaction and foster a welcoming atmosphere.
• Assist in the training and development of restaurant employees to enhance team performance.
• Report operational challenges and contribute to continuous improvement initiatives focused on customer satisfaction.
• Support performance appraisal processes for restaurant staff.
• Ensure adherence to all HSE and quality management requirements in the hospitality context.

Qualifications and Skills

• Minimum 3 years of supervisory experience in a café or restaurant setting.
• Residency in Doha with a valid Qatar ID (QID) is mandatory.
• Arabic language skills are preferred but not required.
• Proven track record of enhancing customer satisfaction through excellent service and problem resolution.
• Strong communication abilities for effective coordination with staff, management, and clientele.
• Comprehensive knowledge of food and beverage operations, including hygiene, safety, and quality standards.
• Experience in restaurant or hospitality supervision, ideally within high-volume or contract catering environments.
• Familiarity with HSE and quality management practices specific to hospitality.
• Willingness to work flexible hours, including weekends and shifts as necessary.
• A diploma or degree in Hospitality Management or a related discipline is preferred.
• Basic proficiency in computer applications for reporting and inventory management.