Restaurant Supervisor – Job Description
Position: Restaurant Supervisor
Department: Food & Beverage (F&B)
Reports To: Restaurant Manager / Operations Manager
Job Summary
A Restaurant Supervisor is responsible for overseeing the daily operations of a restaurant, ensuring excellent customer service, maintaining food quality standards, supervising staff, and supporting management in achieving operational and financial goals. The role involves coordinating front-of-house activities, handling customer concerns, and ensuring compliance with health and safety regulations.
Key Responsibilities
Operations Management
- Supervise daily restaurant operations to ensure smooth and efficient service.
- Monitor opening and closing procedures.
- Ensure cleanliness, hygiene, and organization of dining and service areas.
- Maintain high standards of food presentation and customer service.
Staff Supervision
- Supervise and coordinate the activities of servers, cashiers, hosts, and other restaurant staff.
- Assist in recruiting, training, and onboarding new employees.
- Prepare staff schedules and assign duties.
- Monitor employee performance and provide coaching and guidance.
Customer Service
- Welcome guests and ensure a positive dining experience.
- Handle customer inquiries, complaints, and special requests professionally.
- Resolve service issues promptly to maintain customer satisfaction.
- Build and maintain good customer relationships.
Food & Beverage Quality Control
- Ensure food and beverage products meet quality and presentation standards.
- Coordinate with kitchen staff to ensure timely order preparation and delivery.
- Monitor portion control and service consistency.
Inventory & Cash Control
- Monitor stock levels and coordinate inventory replenishment.
- Assist with inventory counts and stock management.
- Oversee cash handling procedures and daily sales reconciliation.
- Minimize wastage and control operational costs.
Health, Safety & Compliance
- Ensure compliance with food safety, sanitation, and hygiene regulations.
- Monitor staff adherence to health and safety procedures.
- Conduct regular inspections of dining and kitchen areas.
- Ensure compliance with company policies and local regulations.
Reporting & Administration
- Prepare daily sales and operational reports.
- Maintain attendance, performance, and training records.
- Report operational issues and improvement opportunities to management.
- Assist in implementing promotional activities and special events.
Required Qualifications
- High School Diploma, Diploma, or Degree in Hospitality Management, Hotel Management, or a related field.
- 2–5 years of experience in restaurant, hospitality, or food service operations.
- Previous supervisory experience is preferred.
Skills Required
- Leadership and team management
- Customer service excellence
- Communication and interpersonal skills
- Problem-solving and conflict resolution
- Time management and multitasking
- Cash handling and basic accounting
- Inventory management
- Knowledge of food safety and hygiene standards
- Proficiency in POS systems and Microsoft Office
Key Performance Indicators (KPIs)
- Customer satisfaction ratings
- Service quality and efficiency
- Staff productivity and attendance
- Sales performance
- Inventory control and waste reduction
- Compliance with food safety standards
