RESTAURANT SUPERVISOR at KenyaListings in NAIROBI

Leadership & Staff Management

Supervise and motivate all restaurant staff to maintain high levels of performance and morale.

Assign duties and manage shift schedules to ensure adequate staffing at all times.

Conduct regular team meetings to communicate goals, updates, and feedback.

Mentor and train new staff on company policies, service standards, and operational procedures.

Monitor staff performance and provide coaching or corrective action where needed.

Customer Service Excellence

Ensure every guest receives exceptional service and attention.

Handle customer complaints professionally and resolve issues promptly.

Maintain a welcoming and friendly environment for guests at all times.

Monitor customer feedback to identify areas for improvement and implement changes.

Operational Management

Oversee daily restaurant operations, ensuring smooth workflow across front-of-house and coordination with the kitchen.

Monitor table service, order delivery, and guest satisfaction throughout service hours.

Ensure compliance with health, hygiene, and safety regulations.

Conduct regular inspections to maintain cleanliness, organization, and safety standards.

Financial & Inventory Oversight

Supervise cash handling, POS transactions, and reconciliation at the end of shifts.

Assist in budgeting and cost control, minimizing waste without compromising quality.

Monitor inventory levels of food, beverages, and supplies; coordinate with the kitchen or suppliers for timely restocking.

Performance & Reporting

Track and analyze restaurant performance metrics, including customer satisfaction, sales, and staff efficiency.

Prepare shift or daily reports for management highlighting operational successes or issues.

Implement strategies to improve efficiency, increase sales, and enhance the guest experience.

Multitasking & Problem-Solving

Manage multiple priorities during peak hours, ensuring seamless service.

Quickly resolve operational or service-related challenges while maintaining professionalism.

Make informed decisions under pressure to maintain smooth restaurant operations.

Communication & Coordination

Serve as a liaison between staff, management, and kitchen teams.

Communicate operational updates, promotions, or policy changes effectively to the team.

Collaborate with other departments (e.g., marketing, procurement) to support overall business objectives.

Diploma in Hospitality, Hotel Management, or a related field

Minimum of 2 years’ experience as a supervisor or senior waiter/waitress in a restaurant or hotel environment

Strong leadership and team coordination skills

Excellent customer service and communication skills

Ability to multitask, prioritize, and work efficiently under pressure

Familiarity with POS systems and basic inventory management

Professional attitude, punctuality, and a strong sense of responsibility