Restaurant Supervisor

Job Summary The Restaurant Supervisor in service operations oversees daily operations, ensuring smooth service delivery and guest satisfaction. The role manages front‑of‑house staff, handles guest inquiries, resolves issues, and upholds policies and procedures. The Supervisor assists in staff training, scheduling, and performance management, contributing to the restaurant’s success. They play a key role in fostering a positive dining experience, maximizing revenue, and upholding the restaurant’s reputation.

Job Responsibilities

Supervise and coordinate front‑of‑house staff, including servers, hosts, and bartenders, to ensure efficient restaurant operations.

Oversee dining room flow, seating arrangements, and reservations to optimize guest satisfaction and table turnover.

Train and mentor staff on service standards, menu knowledge, and customer interaction to uphold quality service.

Handle guest inquiries, complaints, and special requests professionally and promptly to ensure positive guest experiences.

Monitor and maintain cleanliness and organization in the dining area, adhering to health and safety standards.

Assist in inventory management, including stock control and ordering of front‑of‑house supplies.

Collaborate with kitchen staff to ensure timely food delivery and maintain service excellence.

Assist in staff scheduling, including assigning shifts and managing staff rotations.

Uphold restaurant policies and procedures, including cash handling, alcohol service, and staff appearance standards.

Assist in evaluating staff performance, providing feedback, and implementing training programs as necessary to ensure continuous improvement in service delivery.

Job Knowledge & Skills

Proficiency in restaurant operations, including guest services, food and beverage preparation, and quality control.

Ability to lead and motivate staff, delegate tasks effectively, and maintain a positive work environment.

Strong interpersonal skills to interact with guests, address concerns, and ensure high levels of customer satisfaction.

Knowledge of inventory control procedures, including ordering, stocking, and monitoring supplies to minimize waste.

Aptitude for resolving issues efficiently, handling complaints diplomatically, and making quick decisions to ensure smooth service operations.

ERP knowledge, preferably SAP functional skills, is a requirement to be successful in this role.

Job Experience Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year(s) GCC is a plus.

Competencies

Resilience

Quality

Leadership

Quality and Safety L2

Food Safety and Sanitation L2

Product / Service Management L2

Guest Relations L2

Agility

Administrative Services L2

Education

Bachelor’s Degree in any related field

High School Diploma

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