About this role
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.
Key Responsibilities
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Shift Management & Customer Service
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Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations.
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Resolve customer complaints and service issues with speed and a positive attitude.
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Monitor service speed, food presentation, and table turnover to maintain high standards.
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Assist with opening and closing procedures, including cash handling, safe drops, and securing the building.
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Team Leadership & Training
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Assign daily side-work, stations, and shift duties to servers, hosts, and bussers.
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Train new hires on service protocols, menu items, and point-of-sale (POS) systems.
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Provide real-time feedback and coaching to team members during service.
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Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed.
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Operations & Compliance
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Ensure full compliance with food safety, sanitation, and alcohol service regulations.
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Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager.
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Review employee timecards, manage shift cuts based on labor targets, and handle call-outs.