Key Roles & Responsibilities
Staff Supervision & Coordination:

• Supervise waiters, bartenders, hostesses, kitchen staff, and cleaners during shifts.
• Assign tasks and ensure team members are executing their roles effectively.
• Monitor staff appearance, punctuality, and professionalism.
• Conduct briefings before shifts to communicate expectations and updates.

Customer Service & Experience:

• Ensure guests receive high-quality service at all times.
• Handle customer complaints or concerns promptly and professionally.
• Monitor guest satisfaction and take proactive steps to enhance the customer experience.
• Coordinate VIP or special guest service delivery.

Operations Management:

• Oversee opening and closing procedures of the restaurant or club.
• Monitor cleanliness, lighting, music, ambiance, and floor arrangements to meet brand standards.
• Ensure restrooms, dining areas, and bar sections are clean and well-maintained.
• Ensure shisha services, if offered, are coordinated and managed efficiently.

Sales & Cash Handling:

• Monitor and verify sales reports at the end of each shift.
• Ensure cash handling procedures are followed by cashiers and POS staff.
• Support upselling of premium services or menu items.

Inventory & Stock Monitoring:

• Monitor stock levels of food, drinks, disposables, and supplies.
• Report shortages or discrepancies and coordinate restocking with the store or kitchen manager.
• Prevent waste and misuse of resources.

Health, Safety & Compliance:

• Enforce hygiene and sanitation standards among all departments.
• Ensure adherence to local health, safety, and alcohol service regulations.
• Coordinate emergency procedures if necessary.

Team Support & Training:

• Mentor and train new or underperforming staff members.
• Assist in performance evaluation and provide feedback to management.
• Encourage teamwork and maintain a positive work culture.

Requirements

• Prior supervisory experience in a restaurant, club, or hospitality setting.
• Strong leadership, communication, and organizational skills.
• Ability to handle pressure and manage high guest volumes.
• Familiarity with POS systems and basic inventory tracking.
• Flexible schedule (nights, weekends, holidays).
• Customer-oriented mindset with attention to detail.