Restaurant Supervisor – Front of House Operations

About the role

The Restaurant Supervisor leads front‑of‑house operations, ensuring smooth service flow and exceptional guest experiences during each shift. Acting as the bridge between floor staff and management, the supervisor maintains operational standards, handles guest feedback, and drives profitability.

Key responsibilities

• Manage floor flow during peak hours to keep ticket times low and tables turning efficiently.
• Execute opening and closing checklists, including securing the facility and logging shift events.
• Monitor real‑time guest traffic and adjust staffing to meet labor budget targets.
• Conduct onboarding and on‑the‑floor training for new servers, hosts, and bussers.
• Lead pre‑shift briefings covering specials, policy updates, and sales goals.
• Enforce uniform, grooming, side‑work, and service step compliance.
• Address and de‑escalate guest complaints, long waits, or food issues promptly.
• Inspect dish presentation, dining room cleanliness, and ambiance to uphold brand standards.
• Reconcile cash drawers, approve comps/voids, and secure cash drops.
• Track front‑of‑house inventory such as glassware, cutlery, menus, and linen, reporting shortages for ordering.

Required profile

• Minimum 2 years experience as a Lead Server, Head Host, or Shift Leader in a high‑volume restaurant or hospitality setting.
• High school diploma or equivalent; hospitality or business degree is a plus.
• Valid local food‑handler certification (e.g., ServSafe Manager).
• Certified alcohol service compliance where applicable.
• Legal authorization to work in the country of operation.
• Ability to lift and carry items up to 15 kg.

Required skills