RESTAURANT SUPERVISOR

Job Summary

The Restaurant Supervisor supports the Restaurant Manager in overseeing daily operations, supervising service staff, maintaining food-service standards, and ensuring guests receive a positive dining experience. The role also covers staff coordination, customer-service recovery, safety compliance, inventory control, and basic operational reporting.

Key Responsibilities

• Supervise daily restaurant opening, service, and closing activities.
• Assign workstations and duties to service staff.
• Conduct pre-shift briefings and communicate daily promotions, reservations, and operational concerns.
• Monitor service quality, food presentation, cleanliness, and employee performance.
• Welcome guests and handle complaints professionally.
• Coordinate with kitchen, bar, cashier, and management teams.
• Train new employees in service procedures, menu knowledge, hygiene, and workplace safety.
• Monitor employee attendance, punctuality, grooming, and compliance with company policies.
• Support staff scheduling and arrange replacements when necessary.
• Check stock levels and assist with ordering food, beverages, and operating supplies.
• Reduce waste, control costs, and report stock discrepancies.
• Ensure compliance with food-safety, sanitation, licensing, and workplace health-and-safety requirements.
• Process payments, check cash reconciliations, and prepare shift reports when required.
• Assist management with promotions, events, sales targets, and service-improvement plans.