Restaurant Supervisor at Domeo Resources International (DRI)

Main Function

• The Restaurant Supervisor will be responsible for overseeing daily restaurant operations, ensuring excellent customer service, staff efficiency, and smooth workflow in both the dining and service areas.
• The role involves managing staff performance, maintaining quality standards, monitoring inventory, and ensuring that guests enjoy a pleasant dining experience.
• The ideal candidate must be hands-on, organized, and service-oriented, with strong leadership and communication skills to uphold the restaurant’s standards and profitability.

Role Responsibilities
Restaurant Operations Management

• Supervise day-to-day restaurant operations to ensure efficient service delivery.
• Ensure compliance with hygiene, safety, and quality standards.
• Oversee food presentation, service speed, and customer satisfaction.
• Coordinate kitchen and service teams to maintain a seamless workflow.

Customer Service and Guest Relations:

• Greet and attend to guests courteously, ensuring excellent customer experiences.
• Handle customer inquiries, complaints, and feedback promptly and professionally.
• Monitor dining areas to ensure tables are clean, properly set, and attended to quickly.
• Foster a warm, welcoming, and professional dining atmosphere.

Staff Supervision and Training:

• Schedule, supervise, and motivate restaurant staff for maximum efficiency.
• Conduct regular briefings, performance evaluations, and on-the-job training.
• Ensure adherence to company policies, grooming standards, and customer service protocols.
• Encourage teamwork and maintain discipline among staff.

Inventory and Cost Control:

• Monitor stock levels of food, beverages, and restaurant supplies.
• Track daily sales, wastage, and usage to prevent losses.
• Coordinate with the kitchen and procurement teams for timely restocking.
• Assist in implementing cost-saving measures without compromising quality.

Cash Handling and Reporting:

• Supervise billing, cash handling, and point-of-sale operations.
• Reconcile daily sales, deposits, and transaction records accurately.
• Prepare shift reports and submit daily operational summaries to management.

Maintenance and Facility Oversight:

• Ensure cleanliness, orderliness, and maintenance of the restaurant area.
• Monitor functionality of equipment, furniture, and fixtures.
• Report repair or replacement needs promptly to the appropriate department.

Health, Safety, and Compliance:

• Enforce strict adherence to health, safety, and sanitation regulations.
• Ensure compliance with food handling and safety laws.
• Conduct routine inspections to maintain cleanliness and prevent hazards.

Qualifications and Requirements
Education and Certifications

• Bachelor’s Degree or HND in Hospitality Management, Business Administration, or a related field.
• Certification in Food Safety or Hospitality Management is an added advantage.

Experience:

• Minimum of 3–5 years’ experience in restaurant supervision or hospitality operations.
• Proven track record in customer service, staff supervision, and restaurant administration.
• Experience in a hotel, fine dining, or quick-service restaurant is highly desirable.

Skills:

• Operational Skills: Strong understanding of restaurant service flow, POS operations, and stock control.
• Customer Service Skills: Excellent communication and conflict resolution abilities.
• Leadership Skills: Proven ability to manage and motivate a team effectively.
• Organizational Skills: Attention to detail, multitasking, and problem-solving capabilities.
• Tech Skills: Proficiency in MS Office Suite and restaurant management software (e.g., POS systems).

Ethics and Professionalism:

• High level of integrity, accountability, and professionalism.
• Commitment to delivering high-quality service and maintaining the restaurant’s reputation

Application Closing Date
31st October, 2025.