Restaurant Supervisor
19 hours ago
Our client in the food and beverage industry is looking for aRestaurant Supervisorto oversee daily front-of-house operations and ensure top-tier customer service. The Restaurant Supervisor will lead and support a team of service staff, maintain smooth dining operations, enforce quality and cleanliness standards, and assist in driving sales and profitability. The ideal candidate is customer-focused, detail-oriented, and capable of motivating and developing staff to deliver an excellent dining experience.
1. Staff Supervision and Development- Supervise, schedule, and support servers and other front-of-house staff.
- Provide ongoing training, coaching, and performance feedback.
- Foster a positive and productive work environment.
- Monitor staff attendance, punctuality, and adherence to service protocols.
- Ensure guests receive prompt, courteous, and quality service.
- Handle and resolve customer complaints or concerns efficiently.
- Monitor customer feedback and implement improvements based on insights.
- Support repeat business and customer retention strategies.
- Assist in meeting daily and weekly sales targets.
- Monitor average check sizes and upselling success rates.
- Encourage staff to promote high-margin menu items and suggestive selling.
- Track and analyze service metrics to drive performance.
- Monitor inventory levels of dining essentials and supplies.
- Assist in managing cost of goods sold (COGS) and minimize waste/spoilage.
- Coordinate with the back-of-house and purchasing team for inventory accuracy.
- Ensure smooth front-of-house operations, including table turnover and order accuracy.
- Monitor wait times, kitchen coordination, and dining flow.
- Drive efficiency through time management and team productivity.
- Assist the Restaurant Manager in achieving operational goals.
- Ensure consistency in food presentation and service execution.
- Enforce cleanliness and hygiene across the restaurant.
- Monitor employee compliance with health, safety, and sanitation standards.
- Implement and maintain the Sequence of Service standards.
- Customer satisfaction ratings and repeat visits
- Staff attendance, retention, and productivity
- Sales growth, upselling rate, and average check size
- Inventory accuracy, waste control, and COGS
- Operational metrics (wait times, table turnover, order accuracy)
- Compliance with health inspections and safety protocols
- Bachelor’s Degree in Business, Hospitality Management, or a related field (preferred)
- At least 2 years of experience in the restaurant industry, ideally in a supervisory or leadership role
- Strong leadership, interpersonal, and communication skills
- Good understanding of front-of-house restaurant operations and customer service
- Knowledge of food and beverage service standards and menu knowledge
- Familiarity with basic financial principles such as budgeting and expense monitoring
- Ability to multitask and remain calm in high-pressure environments
- Strong problem-solving abilities and attention to detail
- Flexible schedule availability including evenings, weekends, and holidays
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