Supervisor

The deli, open for breakfast and lunch, will feature a counter piled with pastries (like za’atar croissants and halva brownies), dips, breads, wraps and salads, and a bar serving coffees and Syrian mint tea. This room will also house a shop selling products, like jalapeno shatta, dates and chilli jam, from across the Med. 

Job Summary

The Supervisor is responsible for overseeing daily restaurant operations to ensure excellent customer service, efficient staff performance, and compliance with health and safety standards. This role supports management by supervising staff, resolving customer issues, and maintaining a high-quality dining experience.

Key Responsibilities

• Supervise and coordinate daily front-of-house and/or back-of-house operations.
• Lead, motivate, and support restaurant staff during shifts.
• Ensure excellent customer service and promptly resolve guest complaints.
• Monitor staff attendance, grooming, and performance.
• Assist with staff training, onboarding, and scheduling.
• Ensure compliance with food safety, hygiene, and health regulations.
• Handle cash handling procedures and point-of-sale operations.
• Monitor inventory levels and report shortages or wastage.
• Enforce company policies, procedures, and service standards.
• Support the General Manager in achieving sales and operational targets.

Qualifications and Skills

• Previous experience as a Restaurant Supervisor, Team Leader, or similar role.
• Strong leadership and communication skills.
• Excellent customer service and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Knowledge of food safety, sanitation, and hospitality standards.
• Basic computer and POS system knowledge.
• Flexibility to work shifts, weekends, and holidays.

Education and Experience

• High school diploma or equivalent (hospitality certification preferred).
• 1–3 years of experience in food and beverage or restaurant operations.

Working Conditions

• Standing for long periods
• Working evenings, weekends, and public holidays
• Fast-paced restaurant environment

The deli, open for breakfast and lunch, will feature a counter piled with pastries (like za’atar croissants and halva brownies), dips, breads, wraps and salads, and a bar serving coffees and Syrian mint tea. This room will also house a shop selling products, like jalapeno shatta, dates and chilli jam, from across the Med. 

Job Summary

The Supervisor is responsible for overseeing daily restaurant operations to ensure excellent customer service, efficient staff performance, and compliance with health and safety standards. This role supports management by supervising staff, resolving customer issues, and maintaining a high-quality dining experience.

Key Responsibilities

• Supervise and coordinate daily front-of-house and/or back-of-house operations.
• Lead, motivate, and support restaurant staff during shifts.
• Ensure excellent customer service and promptly resolve guest complaints.
• Monitor staff attendance, grooming, and performance.
• Assist with staff training, onboarding, and scheduling.
• Ensure compliance with food safety, hygiene, and health regulations.
• Handle cash handling procedures and point-of-sale operations.
• Monitor inventory levels and report shortages or wastage.
• Enforce company policies, procedures, and service standards.
• Support the General Manager in achieving sales and operational targets.

Qualifications and Skills

• Previous experience as a Restaurant Supervisor, Team Leader, or similar role.
• Strong leadership and communication skills.
• Excellent customer service and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Knowledge of food safety, sanitation, and hospitality standards.
• Basic computer and POS system knowledge.
• Flexibility to work shifts, weekends, and holidays.

Education and Experience

• High school diploma or equivalent (hospitality certification preferred).
• 1–3 years of experience in food and beverage or restaurant operations.

Working Conditions

• Standing for long periods
• Working evenings, weekends, and public holidays
• Fast-paced restaurant environment