Our client in the food and beverage industry is looking for a Restaurant Supervisor to oversee daily front-of-house operations and ensure top-tier customer service. The Restaurant Supervisor will lead and support a team of service staff, maintain smooth dining operations, enforce quality and cleanliness standards, and assist in driving sales and profitability. The ideal candidate is customer-focused, detail-oriented, and capable of motivating and developing staff to deliver an excellent dining experience.

1. Staff Supervision and Development

• Supervise, schedule, and support servers and other front-of-house staff.
• Provide ongoing training, coaching, and performance feedback.
• Foster a positive and productive work environment.
• Monitor staff attendance, punctuality, and adherence to service protocols.

2. Customer Satisfaction

• Ensure guests receive prompt, courteous, and quality service.
• Handle and resolve customer complaints or concerns efficiently.
• Monitor customer feedback and implement improvements based on insights.
• Support repeat business and customer retention strategies.

3. Sales and Revenue Support

• Assist in meeting daily and weekly sales targets.
• Monitor average check sizes and upselling success rates.
• Encourage staff to promote high-margin menu items and suggestive selling.
• Track and analyze service metrics to drive performance.

4. Inventory and Expense Management

• Monitor inventory levels of dining essentials and supplies.
• Assist in managing cost of goods sold (COGS) and minimize waste/spoilage.
• Coordinate with the back-of-house and purchasing team for inventory accuracy.

5. Operational Efficiency

• Ensure smooth front-of-house operations, including table turnover and order accuracy.
• Monitor wait times, kitchen coordination, and dining flow.
• Drive efficiency through time management and team productivity.
• Assist the Restaurant Manager in achieving operational goals.

6. Quality Control and Service Standards

• Ensure consistency in food presentation and service execution.
• Enforce cleanliness and hygiene across the restaurant.
• Monitor employee compliance with health, safety, and sanitation standards.
• Implement and maintain the Sequence of Service standards.

Key Performance Indicators (KPIs):

• Customer satisfaction ratings and repeat visits
• Staff attendance, retention, and productivity
• Sales growth, upselling rate, and average check size
• Inventory accuracy, waste control, and COGS
• Operational metrics (wait times, table turnover, order accuracy)
• Compliance with health inspections and safety protocols

• Bachelor’s Degree in Business, Hospitality Management, or a related field (preferred)
• At least 2 years of experience in the restaurant industry, ideally in a supervisory or leadership role
• Strong leadership, interpersonal, and communication skills
• Good understanding of front-of-house restaurant operations and customer service
• Knowledge of food and beverage service standards and menu knowledge
• Familiarity with basic financial principles such as budgeting and expense monitoring
• Ability to multitask and remain calm in high-pressure environments
• Strong problem-solving abilities and attention to detail
• Flexible schedule availability including evenings, weekends, and holidays