Key Responsibilities *1. Drive daily sales targets* Set targets for the team, track sales per shift, and push strategies to hit daily, weekly, and monthly goals. You’re the one making sure the numbers don’t fall flat. *2. Train and coach waiters/cashiers* Teach staff how to upsell, handle complaints, and close sales. A good supervisor turns a quiet waiter into someone who can sell dessert without being pushy. *3. Monitor customer experience* Walk the floor, watch table turnover, and step in when service slows. Happy customers spend more and come back. *4. Manage promotions and menu pushes* Run specials, upsell high-margin items, and make sure staff know what to push. Example: “Push the grilled mackerel today, it’s fresh and fast.” *5. Handle customer complaints and escalations* When a customer is upset, you step in fast. Fix the issue before it becomes a bad review that kills sales. *6. Control stock and prevent waste* Check that the right stock is available for sales, reduce waste, and stop staff from giving freebies that eat into profit. *7. Analyze sales data* Look at what sells, what doesn’t, and at what times. Use that to adjust staff schedules, menu focus, and promos. *8. Enforce service standards* Make sure staff follow greeting, serving, and closing scripts. Consistency keeps customers coming back. *9. Motivate and manage the sales team* Run quick pre-shift briefings, set small incentives, and keep morale up during slow hours. A motivated team sells more. *10. Liaise with kitchen and management* Pass feedback between customers/staff and the kitchen/managers. If a dish is slow or not selling. Category: Hospitality Job type:Full time Email: info.obkservices@gmail.com Minimum qualifications. First degree or HND in relevant field Required Experience: 1 year and above