Restaurant Supervisor

Operational Leadership: Supervise daily floor operations, ensuring the team delivers seamless service from greeting to final billing.

System Management: Master and oversee the ESB POS & ERP ecosystem. Ensure all transactions, stock movements, and digital orders are accurately recorded and synchronized.

Inventory Analysis & Oversight: Use the ERP system to analyze stock levels, monitor wastage patterns, and oversee internal audits.

Team Coordination: Lead and train the Front-of-House (FOH) staff on service standards and correct digital ordering procedures.

Guest Relations: Act as the first point of contact for guest feedback.

Management Reporting: Extract daily sales reports and operational insights from the ESB platform. Provide data‑driven updates to the Management Team regarding floor performance and inventory accuracy.

Requirements Experience: Minimum 2–3 years as a Supervisor in a fast‑paced restaurant or hospitality environment.

Technical Mastery: Mandatory proficiency in ESB POS and ERP systems. You must understand the data flow from front‑end ordering to back‑end inventory.

Auditing Skills: Strong ability to conduct internal audits, analyze COGS, and detect operational leaks or system errors.

Leadership: Excellent communication skills with the ability to motivate a team and handle high‑pressure situations gracefully.

Analytical Mindset: A detail‑oriented professional who prioritizes data accuracy and objective reporting.

Flexibility: Willingness to work in shifts, including weekends and public holidays.

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