Restaurant Supervisor

Operational Responsibilities

• Oversee daily restaurant operations (opening, service, closing).
• Ensure smooth coordination between kitchen, bar, and service staff.
• Maintain cleanliness, hygiene, and safety standards across the restaurant.
• Manage reservations, guest flow, and seating to optimize service.
• Monitor food and beverage quality to ensure consistency.
• Handle equipment and facility upkeep, reporting issues promptly.

People & Leadership Responsibilities

• Recruit, train, and schedule staff (front and back of house).
• Motivate and supervise team members to maintain service standards.
• Conduct regular performance evaluations and provide feedback.
• Resolve conflicts between staff and ensure a positive work culture.
• Lead by example in customer service and professionalism.

Customer Experience

• Greet and interact with guests, addressing concerns and feedback.
• Resolve customer complaints promptly and effectively.
• Monitor guest satisfaction and implement improvements.
• Develop loyalty and regular customer engagement initiatives.