Job Description – Restaurant Supervisor
Position Title
Restaurant Supervisor
Job Summary
The Restaurant Supervisor is responsible for overseeing daily front-of-house operations, ensuring excellent customer service, supervising restaurant staff, and supporting management in achieving operational and service excellence. The role ensures smooth restaurant operations, adherence to company standards, and a positive guest experience.
Key Responsibilities
- Supervise daily restaurant operations and ensure smooth service flow.
- Monitor staff performance and provide guidance, coaching, and support.
- Ensure exceptional customer service and promptly address guest concerns or complaints.
- Assist with staff scheduling, attendance monitoring, and shift management.
- Conduct pre-shift briefings and communicate daily operational goals.
- Ensure compliance with company policies, service standards, and operational procedures.
- Coordinate with kitchen staff to ensure timely and accurate order delivery.
- Monitor cleanliness, hygiene, and overall appearance of dining and service areas.
- Assist in training new employees and maintaining service standards.
- Support inventory control and monitor restaurant supplies.
- Handle cash transactions and assist with daily sales reconciliation when required.
- Ensure compliance with food safety, health, and workplace safety regulations.
- Assist management in achieving sales targets and operational objectives.
- Prepare shift reports and communicate operational issues to management.
Required Skills & Qualifications
- Proven experience in a supervisory role within the restaurant, hospitality, or food service industry.
- Strong leadership and team management skills.
- Excellent customer service and communication abilities.
- Ability to work efficiently in a fast-paced environment.
- Good problem-solving and conflict-resolution skills.
- Knowledge of restaurant operations, service standards, and food safety practices.
- Basic computer skills and familiarity with POS systems.
Preferred Qualifications
- Diploma or certification in Hospitality Management, Hotel Management, or a related field.
- Experience in casual dining, fine dining, hotel restaurants, or quick-service operations.
- Food Safety and Hygiene Certification preferred.
Working Conditions
- Flexible work schedule, including evenings, weekends, and public holidays.
- Ability to stand and walk for extended periods.
- Fast-paced environment with frequent guest interaction.
Key Performance Indicators (KPIs)
- Customer satisfaction and guest feedback.
- Service speed and operational efficiency.
- Staff productivity and attendance.
- Compliance with service, safety, and hygiene standards.
- Reduction in customer complaints.
- Achievement of sales and operational targets.
