ABOUT US:
Our company, Sichu Malatang, is the first to bring authentic Szechuan malatang to the Filipino yuppies, foodies, and mallgoers in the Philippines. We serve a unique hotpot experience personalized to each one's food preferences, with each bowl weighed and paid according to your cravings. In 2019, Sichu Malatang opened its first store in Double Dragon Meridian Park and instantly became a hit to the Chinese market. Sichu eventually adopted a more localized approach in marketing, social media content and store design, while maintaining a modern Chinese ambiance. We also added new cooking techniques and now offer three choices - Hotpot, Drypot and Mixpot, all cooked in-store by our Chinese Chefs. It is served fast by the bowl so that you can enjoy your hotpot noodles on a quick lunch break or on a casual dinner with friends and work colleagues.
JOB SUMMARY:
The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant to ensure excellent customer service, smooth workflow, efficient coordination between front-of-house and kitchen operations, and compliance with company policies and regulatory standards. The role involves supervising restaurant staff, maintaining operational efficiency, monitoring food and beverage quality, resolving customer concerns, and supporting sales and cost-control initiatives.
The Restaurant Supervisor plays a key role in maintaining a positive dining experience for guests while ensuring cleanliness, safety, discipline, and service excellence within the restaurant.
Branches:
- Nuvali, Laguna
- Venice Grand Canal, Taguig
- Mall of Asia, Pasay
KEY RESPONSIBILITIES:
- Operations Management
- Supervise and oversee day-to-day restaurant operations to ensure smooth and efficient service flow.
- Ensure all dining, service, and cashiering areas are operationally ready before opening hours.
- Assist in opening and closing procedures, including:
- Cash float verification
- POS system checking
- End-of-day sales reconciliation
- Preparation of operational reports
- Monitor food and beverage quality, portioning, presentation, temperature, and timely serving of orders.
- Coordinate closely with kitchen staff to ensure proper order preparation and service efficiency.
- Ensure tables, dining areas, condiment stations, utensils, and service equipment are clean, organized, and properly set up at all times.
- Conduct regular floor inspections to maintain cleanliness, orderliness, and customer satisfaction.
- Monitor service speed and workflow to minimize delays and operational disruptions.
- Ensure all restaurant equipment, tools, and facilities are properly handled and maintained.
- Report operational issues, equipment malfunctions, and maintenance concerns to management immediately.
- Oversee proper handling and storage of food items in accordance with food safety standards.
- Monitor inventory levels of operational supplies, dining materials, and service items.
- Coordinate replenishment requests with management and warehouse personnel.
- Ensure proper implementation of company operational standards and service procedures.
2. Staff Supervision & Development
- Supervise, guide, and motivate restaurant staff to maintain high levels of productivity and service excellence.
- Assign daily duties and responsibilities to staff based on operational requirements.
- Monitor employee attendance, punctuality, grooming, hygiene, and compliance with company policies.
- Assist in preparing staff work schedules and manpower deployment.
- Conduct on-the-job training and coaching for newly hired and existing employees.
- Ensure employees follow proper customer service procedures, food handling standards, and workplace safety practices.
- Provide continuous performance feedback and assist management in employee evaluations.
- Address employee concerns, conflicts, and disciplinary issues professionally and promptly.
- Promote teamwork, professionalism, and a positive work environment.
- Ensure staff compliance with uniform standards, personal hygiene, and grooming policies.
- Monitor staff adherence to workplace safety procedures to reduce accidents and operational risks.
3. Customer Service
- Ensure guests receive prompt, courteous, friendly, and efficient service at all times.
- Welcome and assist customers professionally to promote a positive dining experience.
- Handle customer inquiries, concerns, complaints, and special requests effectively and professionally.
- Resolve customer issues promptly while maintaining professionalism and customer satisfaction.
- Monitor guest feedback and escalate major concerns to management when necessary.
- Build rapport with regular customers and encourage repeat business through excellent service.
- Ensure proper handling of reservations, waiting lists, and customer seating arrangements.
- Support promotional activities and upselling initiatives to improve guest experience and sales performance.
- Maintain a calm and professional approach during peak hours and high-pressure situations.
4. Compliance & Standards
- Ensure strict compliance with food safety, sanitation, hygiene, and occupational safety regulations.
- Monitor implementation of proper food handling, storage, and cleaning procedures.
- Ensure all staff comply with company policies, operational guidelines, and service standards.
- Conduct routine inspections to ensure cleanliness and sanitation of:
- Dining areas
- Service stations
- Kitchen coordination areas
- Restrooms
- Storage areas
- Ensure compliance with local government and regulatory requirements related to restaurant operations.
- Monitor proper waste disposal and cleanliness practices within the restaurant.
- Ensure safe handling and proper use of restaurant equipment and cleaning materials.
- Promote workplace discipline, professionalism, and adherence to company code of conduct.
5. Administrative Tasks
- Assist in preparing daily sales reports, operational summaries, and cash reconciliation reports.
- Monitor sales performance and support management in achieving sales targets.
- Assist in implementing restaurant promotions, marketing activities, and special events.
- Support cost-control initiatives by monitoring wastage, inventory usage, and operational expenses.
- Maintain accurate operational records and documentation.
- Coordinate with management regarding staffing requirements, operational concerns, and customer feedback.
- Submit incident reports, maintenance reports, and operational updates when required.
- Assist in monitoring inventory counts and stock movement of restaurant supplies.
- Support compliance with audit and operational review requirements.
6. Qualifications
- Bachelor's Degree in Hospitality Management, Restaurant Management, Business Administration, or related field preferred.
- At least two (2) to three (3) years of supervisory experience in a restaurant, food service, or hospitality industry.
- Strong leadership, organizational, and decision-making skills.
- Excellent interpersonal and customer service skills.
- Strong communication skills, both verbal and written.
- Knowledge of restaurant operations, food safety standards, and sanitation regulations.
- Ability to supervise and motivate a team in a fast-paced environment.
- Proficient in POS systems, cash handling, and basic report preparation.
- Ability to work flexible schedules, including weekends, holidays, and shifting schedules.
- Ability to handle pressure, resolve conflicts, and manage operational challenges effectively.
7. Core Competencies
- Leadership & Team Management
- Customer Service Excellence
- Problem Solving & Decision Making
- Operational Supervision
- Communication Skills
- Time Management
- Conflict Resolution
- Food Safety & Sanitation Awareness
- Sales & Cost Control Awareness
- Attention to Detail
8. Working Conditions
- Work is primarily performed in a restaurant environment with prolonged standing and walking.
- May require lifting and carrying light to moderate items.
- Exposure to fast-paced and high-volume operations during peak hours.
- Requires flexibility in working hours, including weekends, holidays, and extended shifts when necessary.
