About The Role

Job Title: Restaurant Supervisor

Reports To: General Manager

Department: Operations – Front of House

Employment Type: Hourly, Non-Exempt

Position Summary

The Restaurant Supervisor is a hands-on front-of-house leader responsible for ensuring the
restaurant is fully prepared, properly staffed, clean, organized, and operationally ready before doors
open and throughout service. This position serves as a key link between the hourly team and
management.
The Restaurant Supervisor leads by example and is expected to demonstrate exceptional
hospitality, urgency, attention to detail, product knowledge, and sound judgment. The Supervisor
supports food and beverage leadership by identifying operational needs early, communicating
issues promptly, maintaining service standards, and ensuring all opening, running, and closing
responsibilities are completed accurately and on time.

Key Responsibilities

Opening & Pre-Service Readiness

? Complete a thorough preliminary walk-through of all Front of House (FOH) areas before the
restaurant doors open. The preliminary walk-through must be completed before opening and
is part of the required opening procedure. The MOD will complete the final management
walk-through.
? Inspect the dining room, bar, host area, service stations, restrooms, guest-facing corridors,
and all other FOH areas to confirm they are clean, organized, properly stocked, and ready
for service.
? Ensure all FOH areas are clean, orderly, and Department of Health (DOH) inspection-ready
before opening.
? Notify the Opening Manager of any deficiencies identified during the preliminary
walk-through and communicate any-and-all needs requiring management attention.
? Confirm all scheduled staff arrive on time and are present and ready for service.
Immediately communicate late arrivals, call-outs, staffing gaps, or other attendance
concerns to Management.
? Communicate with the Receiving Team to ensure beverage requisitions and other required
opening deliveries arrive with sufficient time for the restaurant to be fully prepared before doors open.
? Ensure all lighting and music is operating at the appropriate levels for the restaurant and
service period.
? Unlock the restaurant doors at the appropriate time and ensure the entrance is guest-ready.
? Check that silverware, glassware, plates, and other serviceware are properly polished,
clean, and ready for service.
? Confirm that all service stations are fully stocked and organized according to restaurant
standards.
? Confirm the opening cash bank is counted and placed securely at the bar in accordance with
cash-handling procedures.
? Verify that all POS terminals are powered on, functioning properly, and ready for service.
Immediately communicate any POS issue to the MOD; do not allow unresolved POS issues
to remain unreported.
? Check with the kitchen prior to opening for any 86'd items, unavailable menu items, product
shortages, or other changes that may affect service.
? Ensure all relevant 86'd items and menu changes are communicated to the Opening
Manager and FOH team before doors open.
? Review any unfinished tasks, maintenance concerns, shortages, or operational issues from
the previous night and promptly notify the manager of anything that remains incomplete.

Guest Experience & Service

? Act as an agent of hospitality and seek every opportunity to create a positive, memorable,
and professional guest experience.
? Guide guests through the menu by demonstrating a deep and accurate knowledge of food,
wine, cocktails, spirits, service standards, and common allergens.
? Maintain awareness of dining room flow, guest comfort, service timing, and overall
atmosphere throughout the shift.
? Promptly inform the manager of any service issue, guest complaint, VIP concern, allergy
concern, safety issue, or other guest-related challenge that requires management
involvement.
? Use sound judgment and appropriate urgency when responding to guest needs while
maintaining composure and professionalism.

Team Leadership & Communication

? Lead by example and consistently model the restaurant's service standards, hospitality
philosophy, work ethic, and professional expectations.
? Assist in training new hires by demonstrating proper service procedures, restaurant
standards, product knowledge, POS procedures, and guest interaction expectations.
? Conduct and support ongoing staff education related to food, wine, cocktails, service
standards, allergens, menu changes, and operational procedures.
? Support effective communication between the Front of House and Back of House teams to
ensure service runs smoothly and efficiently.
? Immediately escalate operational concerns that may impact guest experience, safety,
staffing, service execution, or revenue.
? Maintain a positive, team-oriented attitude and contribute to a respectful and professional
working environment.
? Demonstrate a sense of urgency, attention to detail, accountability, and strong
follow-through.

Side Work, Cleanliness & Operational Standards

? Verify that assigned side work is completed accurately, completely, and within the required
timeframe.
? Ensure service stations remain stocked, organized, and free of unnecessary clutter
throughout the shift.
? Monitor cleanliness standards continuously rather than waiting until the end of service to
address deficiencies.
? Ensure all FOH equipment and guest-facing areas are maintained in working order and
promptly report maintenance concerns to management.
? Maintain awareness of sanitation requirements and ensure FOH practices remain consistent
with applicable DOH standards and restaurant procedures.

Service Execution & MOD Support

? Support management in executing a smooth and successful service period.
? Communicate all-and-any operational needs to the appropriate manager in a timely manner.
? Monitor staffing, service flow, guest experience, product availability, and operational
readiness throughout the shift.
? Assist management with identifying and resolving service bottlenecks before they negatively
impact guests.
? Ensure staff remain engaged, professional, and attentive to guests throughout service.
? Support management in maintaining restaurant and bar standards during periods of high
volume, including the ability to prioritize multiple operational needs while remaining
composed.
? Complete a thorough handoff to the manager at the conclusion of the shift, including
outstanding tasks, guest concerns, operational issues, product shortages, equipment
concerns, and any other information requiring follow-up.

Standards of Performance

? Arrives on time, in proper uniform and ready to lead the team before the scheduled start of
the shift.
? Maintains a visible and engaged presence on the restaurant floor.
? Communicates proactively rather than waiting for issues to escalate.
? Demonstrates strong product knowledge and the ability to confidently explain menu items
and beverage offerings.
? Maintains composure and professionalism during high-volume and high-pressure service
periods.
? Demonstrates strong organizational and problem-solving skills.
? Consistently follows restaurant policies, procedures, opening standards, cash-handling
standards, and sanitation requirements.
? Takes ownership of assigned responsibilities and follows through to completion.
? Protects the guest experience while supporting operational efficiency and team
accountability.

Skills & Conditions

? 2–3 years of applicable restaurant or hospitality experience; supervisory experience
preferred.
? Strong knowledge of food, wine, cocktails, spirits, service standards, and common food
allergens.
? Ability to communicate clearly and professionally with guests, supervisors, managers,
kitchen personnel, and other employees.
? Ability to take direction while also demonstrating initiative and sound independent judgment.
? Must be organized, self-motivated, detail-oriented, and capable of prioritizing multiple tasks.
? Ability to work calmly and effectively under pressure in a fast-paced restaurant environment.
? Strong problem-solving skills and the ability to identify operational issues before they affect
the guest experience.
? Ability to operate and troubleshoot basic restaurant technology, including POS terminals and
music systems, and promptly escalate issues when necessary.
? Must be able to stand and walk for extended periods and maintain well-paced mobility
throughout the shift.
? Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,
listening, hearing, and visual acuity.
? Talking and hearing occur continuously in communicating with guests, supervisors,
managers, and other employees.
? Requires manual dexterity to use and operate all necessary restaurant equipment.

In Return, We Offer You

? Competitive compensation
? Comprehensive health & wellness benefits
? Retirement savings plans
? Employee dining discounts
? Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal
E-Verify Program.

Requirements

Required Qualifications

1+ year of restaurant supervision experience and 1+ year in fast casual or full-service restaurants.
Ability to lead a team during high-volume periods; strong communication skills.
Knowledge of service standards, sanitation/health codes, and responsible alcohol service.
Proven ability to coach, train, and evaluate team members fairly.
Basic P&L literacy regarding labor, cash handling, and inventory.
Ability to use POS systems, scheduling tools, and Google Workspace.
Availability on nights, weekends, and holidays.