Find & Apply For Restaurant / Food Service Supervisor Jobs In Putnam, Florida
Restaurant / Food Service Supervisor jobs in Putnam, Florida involve overseeing daily operations, ensuring quality service, and managing staff. Responsibilities include training employees, resolving customer complaints, and maintaining a clean environment. Candidates should have previous supervisory experience and strong communication skills. These positions offer opportunities for growth and advancement. Below you can find different Restaurant / Food Service Supervisor positions in Putnam, Florida.
Jobs in Putnam
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
Latest Jobs in Putnam
Salary Information & Job Trends In this Region
Restaurant/Food Service Supervisors in Putnam, Florida play a key role in maintaining the operational efficiency and customer satisfaction of dining establishments. - Entry-level Supervisor salaries range from $28,000 to $35,000 per year - Mid-career Food Service Manager salaries range from $35,000 to $48,000 per year - Senior Restaurant Manager salaries range from $48,000 to $65,000 per year The role of Restaurant/Food Service Supervisor has been a staple in Putnam's hospitality industry, ensuring that restaurants meet the high standards expected by both locals and visitors. Historically, these supervisors have been pivotal in managing staff, resources, and customer relations. Over the years, the responsibilities of Restaurant/Food Service Supervisors in Putnam have evolved from basic oversight to encompassing a broader range of duties including inventory management, staff training, and compliance with health and safety regulations. This shift has been driven by the growing complexity of the food service industry and the increased expectations of consumers. Current trends in the food service supervisory role in Putnam include a greater focus on sustainability practices, the use of technology for inventory and scheduling, and enhanced customer service protocols to adapt to the changing dining preferences and dietary needs of the public.
