Restaurant Supervisor

Overview

1. Shift Management & Operations

• Opening and closing the restaurant, including cash handling and security checks.
• Conducting pre-shift briefings to communicate menu changes, specials, and reservations.
• Monitoring the flow of service to ensure timely food and drink delivery.
• Managing seating plans to maximize table turnover without rushing guests.
• Troubleshooting operational issues (e.g., POS system failures, kitchen delays, equipment malfunctions).

2. Team Leadership & Supervision

• Assigning duties and sections to servers, hosts, and bussers.
• Observing staff performance and providing real-time coaching and feedback.
• Ensuring uniform and grooming standards are met.
• Stepping in to assist during peak hours (e.g., running food, bussing tables, taking orders).
• Reporting attendance issues or performance concerns to the manager.

3. Guest Experience

• Greeting and seating VIPs or resolving difficult guest complaints on the spot.
• Ensuring service standards (e.g., greeting within 2 minutes, water refills, table maintenance) are consistently met.
• Checking in with guests to confirm satisfaction and handling special requests (allergies, celebrations).

4. Quality & Safety Compliance

• Enforcing health, safety, and sanitation standards (e.g., proper food handling, clean workspaces).
• Confirming that alcohol service follows legal age and intoxication guidelines.
• Conducting pre-service line checks (cleanliness, stocked stations, working equipment).

5. Administrative & Reporting

• Tracking daily sales, labor costs, and supply usage.
• Completing shift reports on incidents, waste, or staff issues.
• Assisting with inventory counts (napkins, menus, condiments, glassware).
• Processing staff clock-ins/outs and tip reporting.
• **Required Skills & Competencies**Hard SkillsSoft SkillsPOS system proficiency (Toast, Micros, Aloha, etc.)Strong leadership and delegationBasic math for cash handling and tip distributionConflict resolution & problem-solvingFood safety certification (e.g., ServSafe)Excellent communication (verbal & written)Knowledge of classic service styles (American, French, Russian)Ability to remain calm under pressureScheduling software familiarityEmpathy and guest-centric mindset**Typical Qualifications**
• **Education:** High school diploma or equivalent required; associate or bachelor’s degree in hospitality management preferred.
• **Experience:** 1–3 years of restaurant front-of-house experience (server, host, or bartender) plus 6–12 months in a lead or supervisory role.
• **Certifications:** Food handler’s card, alcohol server certification (e.g., TIPS, CARE), and sometimes CPR/First Aid.

Job Types: Full-time, Part-time