Job Summary  The Restuarant supervisor will be responsible for overseeing a small army of Restaurant and kitchen staff and overseeing the day to day running of the eatery and kitchen, including cleaning the equipment, checking supplies and rotating food stock. Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers. Key responsibilities: • Managing and co-ordination of staff and activities • Making sure the Eatery and kitchen is safe and in hygienic conditions at all times • Organizing the inventory, storage, and distribution of foodstuffs and supplies • Helping to plan menus, apportion ingredients and use food surpluses • Control portion costs by working out the number of portions per food batch • Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.