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The Restaurant Supervisor is responsible for supporting the Restaurant Manager in ensuring the smooth, efficient, and profitable operation of the restaurant while maintaining Ladurée’s brand, service, and operational standards.
Key Responsibilities:
Oversee daily restaurant operations and ensure compliance with Ladurée standards.
Ensure excellent customer service, manage complaints, and maintain guest satisfaction.
Supervise, train, support, and evaluate restaurant staff, including schedules and performance.
Ensure proper sequence and quality of service from guest arrival to checkout.
Monitor food preparation, hygiene, health & safety, HACCP, and sanitation standards.
Manage inventory, stock levels, food wastage, and equipment maintenance.
Supervise cash handling, billing, POS transactions, and daily financial reports.
Support the Restaurant Manager in achieving sales, profitability, labor cost, and food cost targets.
Maintain high standards of grooming, personal presentation, and professional conduct.
Promote teamwork and effective communication between FOH, BOH, Warehouse, Lab, and other departments.
Ensure all employees understand and follow company policies, SOPs, operational procedures, and compliance requirements.
Maintain a clean, safe, organized, and professional working environment.
Participate in company training and continuously develop job knowledge and skills.