RESTAURANT SUPERVISOR

Description

Job Summary: Responsible for the overall management of restaurant operations, including team coordination, inventory control, quality and cost management, and optimization of customer service processes. Key Highlights: 1. Full management of all restaurant operations and departments 2. Coordination and training of teams across multiple areas 3. Focus on quality control, cost management, and sales targets **Description and Responsibilities:** **Working Hours:** 44 hours per week **Experience Level:** Not specified **Employment Type:** Permanent – CLT Overall responsible for the operation of all restaurant departments, including cashier, grill station, customer service, kitchen, inventory, and third-party service providers; coordinate and train staff; manage procurement, inventory, quality, and costs of supplies and merchandise; monitor work schedules; establish sales targets; oversee and ensure implementation of established processes; conduct training across various dining room divisions, understanding team potential and required service standards for customers; track performance indicators and attend meetings as needed. **Requirements:** * Completed high school; preferably a bachelor's degree or currently pursuing one in Business Administration, Management Processes, Nutrition, or related fields. * Experience in the food industry. * Basic proficiency in Microsoft Office (Word and Excel) is mandatory. Work Location: Várzea Grande, MT. **Benefits:** 40% additional allowance (position of trust), Fuel allowance, Multi-benefit card, Health insurance, Performance bonus, Life insurance