Restaurant Supervisor

The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards. Shift Management & Customer Service • Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations. • Resolve customer complaints and service issues with speed and a positive attitude. • Monitor service speed, food presentation, and table turnover to maintain high standards. • Assist with opening and closing procedures, including cash handling, safe drops, and securing the building. Team Leadership & Training • Assign daily side-work, stations, and shift duties to servers, hosts, and bussers. • Train new hires on service protocols, menu items, and point-of-sale (POS) systems. • Provide real-time feedback and coaching to team members during service. • Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed. Operations & Compliance • Ensure full compliance with food safety, sanitation, and alcohol service regulations. • Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager. • Review employee timecards, manage shift cuts based on labor targets, and handle call-outs. Experience: 1 3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred). Skills: Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations. Technical: Familiarity with restaurant POS systems and scheduling software. Physical: Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs. Certifications: Local food handler and responsible alcohol service certifications (e.g., ServSafe) are typically required.