Restaurant Supervisor

About the role:

The Executive Chef oversees daily restaurant operations, ensuring high-quality food preparation, excellent customer service, and a clean, well-maintained dining environment. This role involves menu planning, inventory control, staff management, cost control, and compliance with health and safety regulations. The supervisor leads the restaurant team, including the waitstaff, Uji team, and office orderlies, to create an efficient and welcoming dining experience for employees and guests.

Location: Fides, Embu

Education & Experience

• Culinary degree, diploma, or equivalent experience.
  

• Proven experience as a chef or kitchen supervisor.
  

• Strong knowledge of food safety practices and kitchen management.
  

• Leadership experience in a restaurant or hospitality setting.
  

• Experience in budgeting, cost control, and inventory management.
  

Skills & Attributes

• Strong leadership and team management skills.
  

• Excellent time management and multitasking abilities.
  

• Creativity in menu development and food presentation.
  

• Ability to work in a fast-paced, high-pressure environment.
  

• Strong problem-solving and decision-making skills.
  

• Excellent communication and interpersonal skills.
  

• High standards of cleanliness, discipline, and professionalism.
  

Reporting & Key Contacts

• Internal: HR Officers, Procurement Officer, Compliance & Safety Officer, Heads of Departments, Staff & Guests.
  

• External: NEMA, DOSH, County & Government Agencies, Certification Bodies (KFC FOSS, Fairtrade, MPS).
  

Key Responsibilities

1. Culinary & Kitchen Operations

• Plan and develop diverse and nutritious menus based on employee feedback and seasonal availability.
  

• Supervise meal preparation, ensuring consistency in taste, quality, and presentation.
  

• Maintain high food safety and hygiene standards in food handling, storage, and preparation.
  

• Organize and manage catering for company events.
  

2. Inventory & Cost Management

• Monitor ingredient stock levels and order supplies as needed.
  

• Work with procurement to source quality ingredients at optimal costs.
  

• Control food waste and maintain accurate inventory records.
  

3. Customer Service & Dining Experience

• Ensure excellent service delivery and address customer concerns promptly.
  

• Collect and analyze feedback to improve food quality and service.
  

• Maintain a clean, comfortable, and inviting dining environment.
  

4. Health, Safety & Compliance

• Ensure compliance with health codes, food safety regulations, and workplace hygiene standards.
  

• Train staff on hygiene and safety protocols to prevent health risks.
  

• Regularly inspect kitchen and restaurant areas for cleanliness and maintenance needs.
  

5. Staff Management & Training

• Lead and mentor restaurant staff, including waitstaff, Uji team, and office orderlies.
  

• Develop training programs to improve skills and service quality.
  

• Schedule staff shifts efficiently to meet operational needs.
  

• Handle staff conflicts and performance evaluations professionally.
  

6. Administrative & Financial Oversight

• Manage budgets for food, supplies, and staff wages.
  

• Maintain accurate financial and operational reports.
  

• Ensure compliance with labor laws and company policies.
  

Key Performance Indicators (KPIs)

• Quality and variety of menu offerings.
  

• Efficiency in food preparation and service times.
  

• Inventory control and waste reduction.
  

• Compliance with hygiene and safety regulations.
  

• Staff performance and team productivity.
  

• Customer satisfaction levels.