eMASCO

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Major Group

Service and Sales Workers

Sub-Major Group

Personal Services Workers

Minor Group

513

Waiters and Bartenders

Unit Group

5131

Waiters

Minor Unit Group

MASCO Code

5131-03

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Restaurant Supervisor

TVET

TVET scope is based on recognized occupational standards, with emphasis on practical components, psychomotor skills and exposure to training in the industry

Restaurant Supervisor oversees daily operations of food and beverage outlets, including restaurants and banquet settings, ensuring high standards of service, cleanliness, hygiene, and guest satisfaction. They supervise front-line staff, manage workflow during events, coordinate between kitchen and service teams, and handle customer concerns professionally. The role also includes administrative responsibilities such as staff scheduling, performance monitoring, and stock control to maintain operational efficiency and service quality.

Tasks

Supervise restaurant staff and allocate duties to ensure smooth daily operations.

Train employees and monitor staff performance and service standards.

Prepare staff schedules and manage shift rotations.

Oversee table settings, cleanliness, and presentation of dining areas.

Welcome and seat guests, present menus, and ensure service quality standards are maintained.

Advise customers on menu items and oversee order taking and service delivery.

Handle reservations, customer enquiries, and resolve complaints professionally.

Manage inventory, place stock orders, and control supplies.

Ensure compliance with health, safety, and hygiene regulations.

Assist in preparing reports on sales performance, productivity, and operations.