f & b Store SupervisorSt. Martin's Cafe

F & B STORE SUPERVISOR
 
Oversees daily operations, manages staff, inventory, budgets, maintains high standard of food quality and guarantee customer satisfaction through efficient service, staff management, and compliance with healthy and safety regulations making sure that the operation runs smoothly and efficiently.
 
Key Responsibilities
Oversee daily operations of front- and back-of-house food and beverage services 
Train, mentor, and manage staff to optimize performance, customer service, and adherence to operational standards
Ensure food and beverage quality and presentation meet company and regulatory standards
Monitor inventory, order supplies, and control stock, minimizing waste while staying within budget 
Keep tract of the budget, expenses and revenue to ensure the operation is profitable
Handle customer inquiries and complaints professionally to maintain satisfaction 
Maintain strict compliance with health, safety, and sanitation regulations
Assist in menu planning, promotions, and special events, coordinating with kitchen staff  for smooth service 
Analyze sales and financial reports to optimize operations and control costs 
Schedule staff shifts, monitor labor costs, and manage payroll routines 
Performs other duties and responsibilities as may be requested by immediate superior or management from time to time.
Required Skills and Qualifications:
Proven work experience in food and beverage operations, preferably in supervisory roles
Strong knowledge of food safety, hygiene, and operational regulations
Excellent leadership, communication, and interpersonal skills to coordinate teams and handle customer interactions 
Organizational and problem-solving skills to manage multi-faceted operations under pressure 
Familiarity with POS systems, inventory management, and budget tracking
Physical stamina for extended periods on the floor, especially during peak hours
Develop and implement training programs for staff to improve service quality
Engages in continuous staff training and professional development to maintain service excellence
Experience and Education
High school diploma is a minimum, with higher education in hospitality or restaurant management advantageous
Preferred: Degree or certification in Hospitality Management or food service
Certification in Food Safety are valued to demonstrate professional competence 
2 to 3 yrs. of work experience as a Supervisory role