Restaurant Supervisor

Key Responsibilities

• Oversee daily operations by ensuring all front-of-house activities run smoothly and service flow meets expected standards.
• Lead and support staff by supervising servers, training teams and guiding them through service challenges with confidence.
• Ensure guest satisfaction by resolving questions and complaints professionally, enhancing the dining experience.
• Manage service standards by monitoring hygiene, safety and presentation to comply with health regulations.
• Coordinate with kitchen and bar for timely order delivery, communication and seamless table service.
• Assist with scheduling by helping create staff rosters, tracking shifts and ensuring enough coverage.
• Support inventory and reports by assisting with stock checks, supply needs and daily operational notes.

Requirements

• Experience: Minimum 2–4 years in restaurant service with at least some supervisory responsibility.
• Education: High school diploma; hospitality diploma or degree preferred.
• Technical Competence: Proficient with POS, reservation systems, basic Microsoft Office and service tools.
• Project Controls: Able to prioritise tasks, manage service flow and adapt under busy conditions.
• Leadership: Can motivate team members, assist training and maintain morale during service hours.
• Commercial Acumen: Understand guest preferences, menu trends and support upselling when appropriate.