Restaurant Supervisor WSET 2/3

About Momofuku

Role Overview

Restaurant Operations

• Assist the Restaurant Manager with daily operations and smooth service.
• Supervise the restaurant floor and maintain high service standards during assigned shifts.
• Ensure opening, service, and closing procedures are followed correctly.
• Monitor table sections, service flow, reservations, guest requirements, and restaurant presentation.
• Coordinate with the kitchen, bar, host team, and other departments for seamless service.

Guest Experience

• Deliver warm, professional, and personalized guest service.
• Engage confidently with guests and anticipate their needs.
• Handle feedback and service recovery professionally and promptly.
• Build relationships with regular and VIP guests.
• Maintain menu, beverage, and promotion knowledge and provide accurate recommendations.

Wine and Beverage

• Demonstrate strong knowledge of wines and beverage offerings.
• Recommend wines based on guest preferences and food selections.
• Support wine presentation and service standards.
• Share wine knowledge with team members and support beverage training.
• Coordinate with the bar and beverage team to maintain service and product consistency.

Team Leadership

• Lead and motivate the service team during shifts.
• Coach team members on service standards, menu knowledge, wine, and guest interaction.
• Conduct pre-shift briefings and communicate operational priorities.
• Monitor performance, provide constructive feedback, and support onboarding.

Quality and Compliance

• Ensure food safety, hygiene, health and safety, and company policies are followed.
• Monitor service quality and identify improvement opportunities.
• Report operational issues and communicate and document guest or operational incidents.
• Assist with stock control and proper handling of equipment and supplies.

Requirements

• Minimum 3 years of F&B experience, preferably in premium or fine-dining restaurants.
• Previous Restaurant Supervisor, Senior Captain, or similar floor leadership experience.
• Mandatory WSET Level 2 certification; WSET Level 3 is highly preferred.
• Strong wine, food pairing, beverage service, guest service, communication, leadership, and team-management abilities.
• Ability to work in a fast-paced, high-volume restaurant environment with strong attention to detail.
• International guest and diverse-team experience is preferred; Arabic or Russian is advantageous.