A Restaurant Supervisor or Manager is one who is in charge of the day-to-day operations of a restaurant. They are vital to the successful running of the restaurant and are responsible for overseeing all activities involving the wait staff, kitchen staff, suppliers, vendors, and customers.
Roles and responsibilities
The Restaurant Supervisor, being the acting head of the establishment, is endowed with a number of responsibilities. Some of these include,
- Assisting guests with their meals and any queries they may have about the restaurant
- Scheduling activities for the restaurant and ensuring all are executed accordingly
- Supervising kitchen and dining activities
- Ensuring all dining and catering guidelines are followed meticulously
- Collaborating with higher-ups to review employee performance and making necessary changes based on it
- Managing inventory and supply
- Hiring and train staff
- Managing financial operations such as budgeting, monitoring accounts, and keeping track of daily receipts
- Planning and developing standards for maintaining excellent service and food quality
There are many more tasks that a Restaurant Supervisors or Managers undertake. They have a high-pressure job that expects them to constantly be on their toes.
Skills required
A Restaurant Supervisor is the face of the establishment. He/she is responsible for the running of the restaurant. As such, there are certain exceptional hospitality skills that they should possess. They should,
- Have excellent knowledge of the industry and its developments
- Possess strong understanding of food and beverage service
- Have the ability to use restaurant management software(s)
- Be decisive and think on their feet
- Possess outstanding customer service skills
- Have good communication and interpersonal skills
- Display strong leadership skills
- Have experience in conflict resolution, inventory management, and staff training
Educational qualifications
The background requirements for this job primarily rests on the establishment you want to work in. Small restaurants will accept anyone with a simple class 12 qualification. However, international and upscale hotels such as Accor, Marriott, Taj, and others require their managers have at least a Bachelor’s degree in Hospitality Management or similar. A Master’s degree is highly valuable in the industry as it opens doors to more managerial opportunities. Some hotels and restaurants prefer candidates who have had at least a couple of years of experience in managing or working in the restaurant. So, it is important to get your hands dirty when you are pursuing the degree.
Salary
A typical entry-level position as a restaurant supervisor caln fetch you around INR 2,40,000 per year. The average salary for this position lies at INR 4,00,000. With enough experience, you can make anywhere between INR 6,60,000 to 7,00,000 per year.
Of course, there are many factors that affect these numbers. The location, establishment, city, etc. can significantly affect how much you make. For example, if you’re working for a well-established international restaurant chain, there are chances you’ll be making more than the average per year. Even if the restaurant is a local chain but quite popular, you can still expect a lucrative compensation.
Cities, where you can get a comfortable compensation as a Restaurant Supervisor, include Mumbai, New Delhi, and Bangalore. These cities have a thriving nightlife and significant populace that have demanded the opening of many local and international restaurant chains. Thus, you have to factor in a number of elements to truly get compensated for what you deserve.
The MBA in Hospitality Management program from MBA ESG teaches you the fundamental skills and techniques required to make it as a Restaurant Supervisor. You receive both theoretical and mostly practical training in the art of restaurant management. Along with this, you are also encouraged to intern with numerous industry leaders in hospitality sector to acclimate yourself to the industry. Therefore, you will already have enough training and experience to tackle everyday issues and challenges in the industry.
