Supervisor - Qsr

Restaurant Supervisors strive to be a shining example to all team members during a shift by showing excellent levels of E1 Emotion, E2 Energy and giving Staff the E3 Edge with clear direction and full support as they work.
- To accurately identify recruitment needs within their Restaurant, through knowledge and understanding of their staff’s availability and competency levels.
- To manage the induction and ongoing training of all team members, providing them with information and skills that will enable them to work safely and knowledgeably within the system.
- To ensure that any discipline, grievance, termination or resignation process is managed so that people are treated clearly, fairly and without prejudice.
- Partnering for Performance with Cast members.
- To motivate others to deliver quality customer service in a fast paced and stressful environment.
- To set and achieve goals for self and others in a planned and methodical way, using;
- The SMART Goal Setting Methodology to begin performance
- The GRIP Philosophy to manage staff performance.
- To create an environment of empowerment through;
- Delegation of responsibility through clear definition of roles and responsibilities
- Encouraging ownership of station positions
- Encouraging and rewarding staff initiative.
- Using effective communication techniques to give and receive feedback.
- Employing techniques such as conflict management to resolve any issues that arise.
- Helping staff to understand the need for change and continual evolution to stay competitive
- Developing a workforce that is flexible and adaptable to constant change and review of the script.
- Being able to understand and communicate the benefits of change when it happens, ensuring a smooth transition.
- To effectively manage their time and priorities as a Restaurant supervisor by using tools such as;
- Effective Delegation
- Problem Solving & Decision Making
- Time Management
- Effective Meetings
- To understand and practice effective reward strategies in the Restaurant, including;
- Praising staff for hard work and effort on a daily basis.
- Recognizing staff for their contribution to the success of the Restaurant.
- Delivering tangible rewards for effort and performance results.
- To be focused on and always working towards leading a team that is high in morale by using all of the above techniques
- This creates an atmosphere and experience that is pleasant and memorable, resulting in Raving Fans
- To ensure that all necessary paperwork and administration requirements are completed on a daily basis
- To manage and adhere to all systems relating to cash control and cash handling.
- To ensure that all products are received, stored, prepared, produced and presented as per Standards of Excellence Procedures (SEPs).
- To ensure an exceptional level of service is delivered by;
- Managing cafe and cast culture
- Delivering on key values
- Ensuring a sense of urgency and speed of service
- Encouraging courtesy and friendliness
- Promoting product knowledge
- To assist staff in managing moments of truth through the use of tools such as;
- Customer greetings
- Customer personalization
- Customer awareness
- Customer farewells
- Positive body language
- Suggestive selling
- Seeking customer feedback
- To create and deliver a clean and safe Restaurant, with a warm and welcoming ambience by ensuring that;
- The Cast meet hygiene and appearance standards
- Correct cleaning and sanitization procedures are employed in all areas of the Restaurant at all times
- To ensure the approved cleaning chemicals are stored and used as per SEPs
- To ensure that the objectives of having stock of sufficient quality and quantity to meet forecasted sales and customer demand is balanced with the need to manage and control wastage.
- To effectively control the cafes Cost of Goods Sold (COGS), by managing;
- Purchasing
- Invoice Processing
- Stocktaking
- Waste Management
- To be able to assess and troubleshoot unaccounted variance, and action plan for future prevention.
- To ensure that the Restaurant meets specific budgets for Wastage.
- To manage controllable expenses, such as cleaning consumables, energy, telecommunications, sundries, repairs and maintenance, on a daily basis to ensure they fit within budget, whilst following detailed guidelines on expenditure.

**Salary**: BD260.000 - BD300.000 per month