About The Role

Position Summary: The Restaurant Supervisor oversees shift operations, directs floor staff, and ensures high standards of customer service, food safety, and efficiency. This hands-on role bridges front-of-house activities with management, stepping in to support staff during peak hours and resolving day-to-day operational issues promptly.

Duties & Responsibilities

Floor Supervision: Lead floor operations during shifts, ensuring prompt seating, smooth table turnaround, and attentive service delivery.
Assign daily duties, conduct pre-shift briefings, and mentor junior floor staff to maintain high service standards.
Greet guests, handle real-time complaints or special requests, and ensure an exceptional overall dining experience.
Perform routine health, hygiene, and HACCP checks across dining and station areas, ensuring strict food safety compliance.
Execute daily opening and closing procedures, secure premises, and reconcile shift register floats and POS cash reports.
Assist with daily inventory counts, monitor station supplies, track waste, and communicate reorder needs to management.
Coordinate daily shift coverage, assign meal breaks, and adjust station assignments based on customer volume.
Assist in onboarding new front-of-house staff on POS operations, menu offerings, and standard service protocols.
Minimum 2–3 years of supervisory or team-lead experience in a busy restaurant setting.
Solid understanding of POS systems, basic inventory tracking, shift scheduling, and local food safety regulations.
Strong interpersonal and problem-solving skills, fluent English communication, and the physical stamina required for long, fast-paced shifts.