Restaurant Supervisor

Duties & Responsibilities

• Supervise and support the service team to ensure punctuality, grooming, discipline, and performance standards.
• Oversee daily restaurant operations and ensure smooth service flow from opening through closing.
• Ensure all employees follow company SOPs, policies, service standards, and operational procedures.
• Ensure daily closing reports, operational checklists, and required documentation are completed accurately and on time.
• Monitor service quality, including food presentation, table settings, cleanliness, guest flow, and overall restaurant ambiance.
• Oversee guest seating and table rotations, ensuring efficient table allocation and balanced workload for the service team.
• Manage the reservation system and coordinate table allocations for reservations, walk-ins, special requests, and events.
• Ensure the restaurant is properly set up before each shift, including tables, service stations, POS/iPads, lighting, music, and other operational requirements.
• Conduct regular inspections of supplies, equipment, work areas, and service stations to ensure readiness and compliance with standards.
• Ensure service department inventory is conducted accurately and within the required schedule.
• Ensure guests receive professional, attentive, and prompt service throughout their dining experience.
• Handle guest feedback and complaints professionally and take appropriate corrective action when required.
• Coordinate with the kitchen, bar, and other departments to ensure smooth service execution and effective communication.
• Support the training and development of service staff through coaching, product knowledge training, and ongoing feedback.
• Provide guidance and support to team members and address performance, attendance, conduct, or service issues appropriately.
• Foster a positive and productive working environment by promoting teamwork, communication, accountability, and professionalism.
• Assign duties and responsibilities to employees according to operational requirements and staffing needs.
• Monitor staff attendance, punctuality, grooming, and compliance with assigned schedules.
• Support the Assistant / General Manager in completing and overseeing management tasks and operational requirements.
• Act as the management representative when required and ensure operational continuity in the absence of the Assistant / General Manager.
• Assist with billing, payment handling, and other guest-related operational duties when required.
• Monitor operational issues and escalate significant matters to the Assistant / General Manager or Management in a timely manner.
• Carry out other duties and responsibilities as assigned by Management.

Skills: Hospitality Management, Restaurant Management, Communicative, Team Leadership, Customer Service