Supervisor

• Sep 2014 - Present

- Taking responsibility for the business performance of the restaurant. - Analysing and planning restaurant sales levels and profitability. - Preparing reports at the end of the shift, including staff control and sales. - Coordinating the entire operation of the restaurant during scheduled shifts. - Organising and supervising the shifts of kitchen, floor and cleaning staff. - Training and motivating staff by providing them with feedback. - Taking directions and guidance from restaurant and assistant manager. - Leading the team on each shift and ensure the company service standards are upheld. - Working closely with other team members to ensure excellent service is provided to all customers. - Responding to customer complaints. - Meeting and greeting customers and organising table reservations. - Advising customers on menu and wine choice. - Maintaining high standards of quality control, hygiene, and health and safety. - Preparing cash drawers and providing petty cash as required. - Helping in any area of the restaurant when circumstances dictate