The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards. Shift Management & Customer Service Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations.

Resolve customer complaints and service issues with speed and a positive attitude. Monitor service speed, food presentation, and table turnover to maintain high standards. Assist with opening and closing procedures, including cash handling, safe drops, and securing the building.

Team Leadership & Training Assign daily side-work, stations, and shift duties to servers, hosts, and bussers. Train new hires on service protocols, menu items, and point-of-sale (POS) systems. Provide real-time feedback and coaching to team members during service.

Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed. Operations & Compliance Ensure full compliance with food safety, sanitation, and alcohol service regulations. Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager.

Review employee timecards, manage shift cuts based on labor targets, and handle call-outs. Experience: 1–3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred). Skills: Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations.

Technical: Familiarity with restaurant POS systems and scheduling software. Physical: Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs. , ServSafe) are typically required.