Supervisor

Daily Operations: Oversee the restaurant's daily activities, ensuring smooth operations, timely food preparation, proper packaging, and efficient order fulfilment. Staff Supervision: Assign duties, monitor attendance and punctuality, supervise staff performance, maintain discipline, and ensure employees complete their tasks to the required standard. Food Quality Control: Ensure meals meet established standards for taste, freshness, portion sizes, presentation, and consistency. Food Safety and Hygiene: Maintain high standards of personal hygiene, food handling, kitchen cleanliness, sanitation, and proper food storage. Monitor expiry dates and identify potential food safety risks. Stock and Inventory Management: Monitor ingredient and packaging supplies, maintain accurate stock records, verify deliveries, report shortages, and minimise waste, spoilage, and unnecessary losses. Order Management: Monitor orders received

Previous experience in restaurant operations, hospitality, catering, or food service, preferably with supervisory or team-lead responsibilities. Strong leadership skills with the ability to supervise, motivate, coordinate, and hold staff accountable for their duties. Good knowledge of food safety, food handling, personal hygiene, kitchen sanitation, and general restaurant cleanliness. Ability to monitor food quality, portion consistency, presentation, and compliance with established preparation standards. Strong organisational skills, with the ability to manage daily operations, staff schedules, competing priorities, and time-sensitive orders. Experience in stock control, inventory monitoring, receiving supplies, minimising waste, and identifying shortages or unusual stock movements. Basic financial and record-keeping skills, including monitoring daily sales, recording expenses, checking payments, and preparing accurate operational reports. Good customer service and communication skill

A minimum of a Diploma or HND in Hospitality Management, Catering and Institutional Management, Food and Beverage Management, Business Administration, or a related discipline is preferred. Applicants with a WASSCE/SSCE qualification and substantial relevant restaurant experience, including demonstrated supervisory or team-lead responsibilities, may also be considered. Candidates should have at least two years of relevant experience in restaurant, catering, or food service operations, preferably including at least one year in a supervisory or leadership position. Practical experience, demonstrated leadership ability, integrity, and a strong understanding of restaurant operations will be important considerations during the selection process.