Supervisor

Job Description

The Restaurant Supervisor oversees daily front-of-house (FOH) operations, guides floor staff, and ensures every guest receives exceptional service. This role bridges the gap between frontline employees (hosts, servers, bussers) and upper management, maintaining high operational standards, handling immediate guest feedback, and driving shift profitability.

Key Responsibilities

• Shift Leadership & Floor OperationsFloor Command:
• Manage the floor flow during peak dining hours to keep ticket times low and table turnarounds smooth.Daily Open/Close: Execute strict opening and closing checklists, including locking up the facility and logging shift events.
• Labor Management:
• Monitor guest traffic in real time and cut or extend staff shifts to hit labor budget targets.Staff Management & CoachingOn-the-Floor Training: Run onboarding programs for new servers, hosts, and bussers to ensure service standards are met.
• Shift Briefings:
• Lead pre-shift team meetings to review daily specials, policy updates, and sales targets.Standard Enforcement: Audit staff uniform compliance, grooming, side-work completion, and strict adherence to service steps.
• Guest Experience & Quality ControlComplaint De-escalation:
• Address guest complaints, long wait times, or food issues instantly on the floor with a calm, professional attitude.Visual Standards: Continuously inspect dish presentation, dining room cleanliness, and lighting/music zones to keep the KUL ambiance intact.
• Financial & Administrative DutiesCash Management:
• Reconcile cash drawers, approve comps/voids on the POS system, and secure the final cash drops.FOH Inventory: Track front-of-house supplies like glassware, cutlery, print menus, and linen levels, logging shortage reports for ordering.

Requirements

• Professional Experience: 2+ years of experience working as a Lead Server, Head Host, or Shift Leader in a high-volume restaurant or hospitality environment.
• Academic Background: High school diploma or equivalent is required (a hospitality or business degree is a strong plus).
• Food Safety: Valid local food handler certification (such as ServSafe Manager).
• Alcohol Service: Valid certified alcohol service compliance certificate (where applicable for the jurisdiction).
• Work Eligibility: Legal authorization to work in the country where the restaurant operates.
• Lifting Capacity: Ability to lift and carry heavy restaurant items (such as ice buckets, liquor crates, or loaded trays) weighing up to 15 kg.

Required Skills