Restaurant Supervisor

Position Summary The Front of House Restaurant Supervisor is responsible for overseeing the daily operations of the front‑of‑house team, ensuring exceptional guest experiences, and maintaining smooth service operations. This role involves managing staff, assisting with customer service, ensuring compliance with health and safety standards, and supporting the restaurant management team in delivering a high‑quality dining experience. Key Responsibilities Guest Experience and Service Excellence: Greet and interact with guests, ensuring a positive dining experience from arrival to departure. Monitor guest satisfaction levels, handle complaints, and resolve issues promptly and professionally. Ensure that all front‑of‑house staff provide excellent service and uphold the restaurant’s standards. Assist in maintaining a welcoming and hospitable atmosphere at all times. Staff Supervision and Training: Supervise front‑of‑house staff, including servers, hosts/hostesses, bartenders, and bussers, ensuring efficient service and adherence to company policies. Assist in the recruitment, training, and development of new staff, ensuring they are knowledgeable about the menu, service standards, and restaurant procedures. Provide ongoing coaching and performance feedback to staff, ensuring that they are continuously improving. Monitor staff performance, handle discipline issues, and ensure consistent adherence to attendance, grooming, and uniform standards. Operational Management: Coordinate the daily front‑of‑house operations, ensuring smooth service flow and timely execution of tasks. Assist with managing the seating chart and guest reservations to optimize table turnover and minimize wait times. Monitor and ensure proper table settings, cleanliness, and organization of the dining room and waiting areas. Assist in overseeing cash handling and the point‑of‑sale (POS) system to ensure accuracy in billing and payment processes. Health, Safety, and Cleanliness: Ensure that front‑of‑house areas are consistently clean, organized, and safe for both guests and staff. Ensure compliance with health and safety regulations, including food handling, sanitation, and emergency protocols. Conduct regular safety and cleanliness inspections and address any issues immediately. Team Collaboration and Communication: Communicate effectively with kitchen staff, management, and other team members to ensure smooth service and accurate orders. Ensure the front‑of‑house team is aware of any special requests, menu changes, or promotions. Assist with daily pre‑shift meetings to discuss guest expectations, staff assignments, and operational updates. Inventory and Supplies: Monitor and ensure that front‑of‑house supplies, including napkins, utensils, glassware, and menus, are adequately stocked. Assist with inventory tracking and ordering of supplies, ensuring that the restaurant operates efficiently without overstocking. Problem‑Solving and Conflict Resolution: Resolve guest complaints or concerns in a calm and professional manner, ensuring customer satisfaction and retention. Address staff conflicts, ensuring that any issues are resolved promptly and that the team maintains a positive work environment. Take appropriate action to handle any emergency situations, including health and safety incidents. Assisting in Administrative Duties: Help with scheduling shifts for front‑of‑house staff, ensuring adequate coverage during peak times. Assist in the preparation of daily, weekly, and monthly reports regarding guest satisfaction, sales, and staff performance. Requirements Education High school diploma or equivalent (required). Degree in Hospitality Management or related field (preferred). Experience Proven experience in a supervisory or lead position within a restaurant or hospitality environment. Experience with customer service and staff management in a fast‑paced setting. Familiarity with POS systems and restaurant management software. Skills Strong leadership, communication, and interpersonal skills. Exceptional organizational and multitasking abilities. Ability to resolve conflicts and handle guest complaints with tact and professionalism. Solid understanding of health, safety, and sanitation standards in the restaurant industry. Strong attention to detail and ability to maintain high service standards. Certifications Food Safety certification (may be required depending on location). First Aid/CPR certification (preferred). Physical Requirements Ability to stand for long periods and move around the dining room. Occasional lifting of up to 25 pounds (e.g., restocking supplies or moving furniture). Ability to work in a fast‑paced and noisy environment. Work Environment The position involves working in a restaurant environment, including during busy hours, weekends, and holidays. Must be able to handle stressful situations while maintaining a professional demeanor. Compensation Benefits (subject to company policies and location). The Front of House Restaurant Supervisor plays a key role in delivering exceptional service and ensuring the smooth operation of the front‑of‑house team. Successful candidates need strong leadership skills, a passion for guest service, and the ability to manage staff and operations efficiently in a fast‑paced environment. #J-18808-Ljbffr