Restaurant Supervisor

Job Description

Job Description

Benefits:

• Company parties
• Competitive salary
• Employee discounts
• Flexible schedule
• Free uniforms
• Opportunity for advancement

Position Overview

This role is designed to support operations during slower and off-peak shifts. The Restaurant Supervisor is responsible for maintaining service standards, keeping staff accountable, and handling day-to-day issues when volume does not require full management coverage.

This is a hands-on, working rolenot a full-time manager position. The focus is consistency, awareness, and keeping shifts clean and controlled.

Core Responsibilities

Shift Support & Floor Oversight

• Oversee front-of-house operations during slower service periods
• Maintain service flow, pacing, and overall guest experience
• Identify and address issues early to prevent escalation
• Step into service roles as needed to support the team
• Maintain awareness of changing volume and adjust staffing focus, pacing, and support in real time as business levels increase

Team Accountability

• Ensure servers, bartenders, and support staff are following standards
• Provide real-time coaching and direction during shifts
• Reinforce side work completion, cleanliness, and organization
• Address minor performance issues and escalate when necessary

Guest Experience

• Handle guest concerns quickly and professionally
• Maintain a visible presence on the floor through table touches
• Ensure consistent service across all sections

Operational Standards

• Support opening and closing procedures
• Maintain cleanliness and readiness of all front-of-house areas
• Ensure compliance with alcohol service and safety standards

Role Scope

• Primarily scheduled for slower, off-peak shifts (MonThurs and non-peak hours)
• Not responsible for leading high-volume or peak shifts unless directed
• Acts as a support layer to managementnot a replacement for it

Role Flexibility

• May be scheduled in tipped positions (server, expo, or bar support) based on business needs
• May transition into a service role during a shift only at management direction or to cover a staffing gap
• When assigned to a tipped role, compensation and responsibilities will align with that position

Expectations

• Cannot self-assign into tipped roles
• Cannot take sections or shifts from scheduled staff
• Must prioritize supervisory responsibilities unless reassigned
• Must communicate clearly with management when issues arise
• Must be able to quickly transition from a slower-paced environment to a high-volume mindset and take control of the shift when needed. Slow shifts are not passiveSupervisor is expected to stay engaged and prepared for immediate changes in volume

Qualifications

• 12 years of restaurant experience (lead or key shift experience preferred)
• Ability to stay organized and composed in a fast-paced environment
• Strong communication and basic leadership skills
• Willingness to be hands-on and support the team as needed

Compensation & Schedule

• $17$19/hour , based on experience
• Opportunity to pick up tipped shifts when scheduled
• Part-time or full-time depending on availability
• Nights and weekends required, with focus on off-peak coverage