Restaurant supervisor/manager

• Lead and mentor a team of service staff, fostering a positive and productive work environment that drives exceptional guest experiences. • Oversee daily operations, ensuring seamless service flow from opening to closing, managing staff schedules, and resolving any immediate issues. • Manage inventory and control costs, implementing efficient ordering, stocktaking, and waste reduction strategies to optimize profitability. • Uphold and enforce stringent food safety and hygiene standards, conducting regular checks and training to ensure compliance with regulations. • Possess a diploma or degree in Hospitality Management, Culinary Arts, or a related field. • Hold certifications in food safety (e.g., ServSafe) and responsible alcohol service. • Demonstrate a minimum of 3-5 years of progressive experience in restaurant operations, with at least 1-2 years in a supervisory or leadership capacity. • Proficiency in English is essential; fluency in [Specify other languages if applicable, e.g., Spanish] is a significant advantage.