Restaurant Supervisor

The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards.

• Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations.
• Resolve customer complaints and service issues with speed and a positive attitude.
• Monitor service speed, food presentation, and table turnover to maintain high standards.
• Assist with opening and closing procedures, including cash handling, safe drops, and securing the building.

• Assign daily side-work, stations, and shift duties to servers, hosts, and bussers.
• Train new hires on service protocols, menu items, and point-of-sale (POS) systems.
• Provide real-time feedback and coaching to team members during service.
• Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed.

• Ensure full compliance with food safety, sanitation, and alcohol service regulations.
• Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager.
• Review employee timecards, manage shift cuts based on labor targets, and handle call-outs.

Experience:

1–3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred).

Skills:

Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations. Technical:
Familiarity with restaurant POS systems and scheduling software. Physical:
Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs.

Certifications:

Local food handler and responsible alcohol service certifications (e.g., Serv Safe) are typically required.