PpRestaurant (Taani) Supervisor is responsible for overseeing all aspects of the restaurant operations, ensuring the delivery of high-quality products and exceptional customer service. This role requires strong leadership skills, a deep understanding of food service operations, and the ability to collaborate effectively with multiple departments. The Supervisor will play a key role in menu development, inventory management, and team leadership, contributing to the overall success of our establishment. /p h3Menu Development and Innovation /h3 ul liCollaborate closely with the Sous Chef to conceptualize, develop, and implement new menu items that reflect seasonal availability and customer preferences. /li liAnalyze food product performance to optimize menu offerings, including the strategic removal of low-selling items to enhance profitability. /li liManage menu pricing, cost determination, and food presentation, ensuring alignment with budgetary goals and financial objectives in collaboration with the accounting department. /li liGenerate detailed reports on sales performance, pre-orders, and operational challenges, presenting findings and recommendations to the management team. /li /ul h3Supply Chain Management /h3 ul liCoordinate with the purchasing department to oversee the procurement process, including pre-orders and sourcing of food ingredients. /li liExplore and evaluate new vendor partnerships and consignment opportunities to enhance product quality and variety. /li /ul h3Team Leadership and Development /h3 ul liLead, mentor, and motivate the cafe and farm stand team, fostering a positive work environment that encourages collaboration and high performance. /li liEnsure compliance with established Standard Operating Procedures (SOPs) and regularly review and update these procedures to reflect best practices in operations. /li /ul h3Operational Excellence /h3 ul liOversee daily operations at the Taani Restaurant, coordinating team activities to ensure smooth service delivery and adherence to operational standards. /li liAddress and resolve complex customer service issues effectively, ensuring a positive experience for all patrons. /li /ul h3Sales and Revenue Management /h3 ul liMonitor and analyze sales trends in collaboration with the Operations Manager, developing strategies to manage fluctuations and enhance revenue generation. /li liDevelop promotional strategies to drive sales and customer engagement. /li /ul h3Inventory Control and Compliance /h3 ul liConduct regular inventory inspections to ensure adherence to health regulations and standards, preventing food contamination and maintaining product quality. /li liImplement effective inventory management practices to minimize waste and optimize stock levels. /li /ul h3Staff Scheduling and Management /h3 ul liCollaborate with the Sous Chef to create and manage staff schedules that ensure adequate coverage and efficient service during peak and off-peak hours. /li liConduct performance evaluations and provide constructive feedback to team members to promote professional growth. /li /ul h3Facility Maintenance and Hygiene Standards /h3 ul liEnsure the cleanliness and organization of the Taani Restaurant and surrounding areas, adhering to all health and safety regulations. /li liImplement and monitor cleaning schedules and maintenance protocols to provide a safe and inviting environment for customers. /li /ul h3Qualifications /h3 ul liBachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred. /li liMinimum of 3 years of experience in a supervisory role within a food service or retail environment. /li liStrong knowledge of food safety regulations and best practices in food handling and sanitation. /li liProven leadership and team management skills with the ability to motivate and develop staff. /li liExcellent communication, interpersonal, and customer service skills. /li liProficient in financial management and reporting, with strong analytical skills to interpret sales data. /li liAbility to work in a fast-paced environment and manage multiple priorities effectively. /li liPassion for local food systems and community engagement is a plus. /li /ul /p #J-18808-Ljbffr