Supervisor
Reports to: Restaurant Manager
Job Overview:
The Supervisor is a key management figure responsible for the operational execution of a shift. They ensure that service standards are consistently met, staff are guided and supported, and the daily functions of the front-of-house run smoothly. They act as a crucial link between the staff and the Restaurant Manager, handling real-time issues and ensuring guest satisfaction.
Key Responsibilities:
- Shift Management: Oversee all front-of-house operations during a shift, including opening and closing procedures.
- Staff Coordination: Deploy staff effectively, manage breaks, and provide real-time direction and support to the host, server, and runner teams.
- Floor Management: Actively manage the dining room floor, greeting guests, monitoring table turnover, and ensuring service pacing is optimal.
- Guest Relations: Resolve guest complaints and issues swiftly and diplomatically, turning challenging situations into positive outcomes.
- Quality Assurance: Conduct regular checks to ensure tables are set correctly, the restaurant is clean, and service is being delivered to the required standard.
- Administrative Duties: Handle cash floats, process end-of-shift reports, and may assist with payroll and scheduling.
- Training: Conduct ongoing training for FOH staff on service protocols, menu changes, and company standards.
Qualifications & Skills:
- Proven experience (2+ years) in a senior waiting role or as a Supervisor.
- Strong leadership and problem-solving skills.
- Excellent knowledge of restaurant operations, including POS systems, reservation systems, and basic financial reporting.
- Ability to remain calm and authoritative under pressure.
- Exceptional interpersonal skills for dealing with both guests and staff.
