Food Supervisor(Assistant Manager)

・ABOUT PIZZA 4P'S

Pizza 4P's mission is to “Make the world smile for peace.” We deliver WOW experiences through heartfelt service rooted in Omotenashi – the spirit of wholehearted hospitality – and craftsmanship built around our house-made cheeses and an Earth-to-people philosophy that connects our food back to its source.

・ABOUT THE ROLE

The Food Supervisor (Assistant Manager) supports the Restaurant Manager in overseeing the kitchen, pizza kitchen, and in-store central kitchen/cheese production. The role is accountable for food quality, food safety compliance, and production execution, and supports cost control. It holds delegated functional authority over the Kitchen Leader and Pizza Leader, who report to the Restaurant Manager, to enforce food standards, and deputizes for the Restaurant Manager on food quality and food safety matters. It also helps build a team capable of delivering Pizza 4P’s standards consistently.

・KEY RESPONSIBILITIES

Restaurant & Kitchen Operations

• Ensure Kitchen and Pizza Kitchen operations meet Pizza 4P’s standards across shifts: review shift results with the Leaders, direct corrective actions on standards within delegated authority, and escalate other matters to the Restaurant Manager.

• Implement Pizza 4P’s kitchen operating procedures (SOPs), propose improvements, and ensure compliance across the team.

• Review schedule coverage across shifts and rotations, and approve coverage adjustments within delegated authority.

• Deputize the Restaurant Manager on food quality and food safety matters in their absence.

• Coordinate with other departments (FOH and support functions) to ensure smooth end-to-end restaurant operations.

Food Quality Control (Kitchen & Pizza)

• Conduct scheduled QC audits and spot-checks on Kitchen output (food safety, hygiene, portioning, and dish consistency) against Pizza 4P’s standards, and verify that the Leaders’ shift-level checks are applied consistently.

• Conduct scheduled QC audits and spot-checks on Pizza Kitchen output (dough consistency, topping portioning, and bake quality) against Pizza 4P’s standards, and verify that the Leaders’ shift-level checks are applied consistently.

• Document QC findings and issue corrective action requirements to the Leaders; track recurring issues and escalate systemic quality gaps to the Restaurant Manager.

• Ensure QC standards are applied consistently across shifts and rotations, not dependent on which team member is on duty.

• Stop the service of non-conforming items on food safety or quality grounds, and report the decision to the Restaurant Manager.

Central Kitchen & Cheese Production Oversight

• Ensure production of house-made cheese (e.g., mozzarella, burrata) and central-kitchen-style prep meets the production plan and Pizza 4P’s quality, recipe, and food safety standards, and report yield and waste against target.

• Evaluate production output quality and team performance for the cheese/central-kitchen production function. Give corrective direction to the Leaders within the food standards scope, and escalate systemic issues and people matters to the Restaurant Manager.

• Review production batches, yield, and waste for cheese and central-kitchen-style items against standard, and act on variances.

People Management & Training

• Provide structured performance input to the Restaurant Manager on the Leaders and kitchen team members, recommend disciplinary or development actions, and escalate people issues observed.

• Plan and deliver training on food safety and quality standards for the kitchen team, coordinated with the Leaders.

• Provide leadership and act as a role model for the team on Pizza 4P’s core values.

• Support succession planning by recommending development needs and readiness of Leaders and team members.

Cost & Inventory Control

• Control of goods, including stock receiving, issuing, and inventory accuracy.

• Analyze kitchen cost variances (labor, raw material, utility, and food loss) against budget, decide corrective actions within delegated authority [ limit ], and escalate those requiring Restaurant Manager approval.

• Analyze profit and loss reports relevant to kitchen operations and recommend corrective actions.

• Review kitchen supply and ingredient orders placed by the Leaders, and monitor par levels and purchasing variance.

Reporting & Cross-Functional Support

• Prepare and submit daily operational reports to the Restaurant Manager.

• Report all related issues in work and responsibilities to the Restaurant Manager in a timely manner.

• Support other requests from restaurant management related to kitchen operations.

• Use relevant operational software for scheduling, purchasing, and inventory management.