Role Overview The Restaurant Supervisor is responsible for supporting the daily operations of the restaurant, ensuring high standards of service delivery, guest satisfaction.

Key Responsibilities

• Supervise restaurant staff during daily operations and assigned shifts.

• Ensure quality and consistent service delivery in line with hospitality standards.

• Welcome guests and handle feedback, inquiries, and complaints professionally and promptly.

• Ensure compliance with food safety, hygiene, and health regulations at all times.

• Assist in staff training, coaching, and performance monitoring.

• Prepare and manage duty rosters in coordination with management.

• Monitor stock levels, requisitions, and proper usage of supplies.

• Ensure cleanliness, hygiene, and proper setup of restaurant areas.

• Coordinate with kitchen and bar teams for smooth service operations.

• Support upselling initiatives and revenue enhancement strategies.

• Ensure proper cash handling and billing procedures when required.

• Assist in implementing service standards and SOPs.

• Report operational issues and incidents to management.

• Ensure compliance with hotel policies, grooming, and professional conduct standards.

• Perform any other duties assigned by the F&B Manager or Outlet Manager.

Qualifications & Experience

• Certificate or Diploma in Hospitality Management is preferred.

• Previous experience in a similar role within the hospitality industry in Mauritius is an advantage.

Skills & Competencies

• Strong leadership, communication, and interpersonal skills.

• Ability to work flexible hours, including weekends and public holidays.

• Good organisational, problem-solving, and team coordination skills.

Interested candidates are invited to apply with their CV.