Restaurant Supervisor

Description

• Job Title: Restaurant Supervisor
• Reports To: General Manager
• Department: Operations – Front of House
• Employment Type: Hourly, Non-Exempt

Position Summary:

The Restaurant Supervisor is a hands-on front-of-house leader responsible for ensuring the

restaurant is fully prepared, properly staffed, clean, organized, and operationally ready before doors

open and throughout service. This position serves as a key link between the hourly team and

management.

The Restaurant Supervisor leads by example and is expected to demonstrate exceptional

hospitality, urgency, attention to detail, product knowledge, and sound judgment. The Supervisor

supports food and beverage leadership by identifying operational needs early, communicating

issues promptly, maintaining service standards, and ensuring all opening, running, and closing

responsibilities are completed accurately and on time.

Key Responsibilities:

Opening & Pre-Service Readiness

? Complete a thorough preliminary walk-through of all Front of House (FOH) areas before the

restaurant doors open. The preliminary walk-through must be completed before opening and

is part of the required opening procedure. The MOD will complete the final management

walk-through.

? Inspect the dining room, bar, host area, service stations, restrooms, guest-facing corridors,

and all other FOH areas to confirm they are clean, organized, properly stocked, and ready

for service.

? Ensure all FOH areas are clean, orderly, and Department of Health (DOH) inspection-ready

before opening.

? Notify the Opening Manager of any deficiencies identified during the preliminary

walk-through and communicate any-and-all needs requiring management attention.

? Confirm all scheduled staff arrive on time and are present and ready for service.

Immediately communicate late arrivals, call-outs, staffing gaps, or other attendance

concerns to Management.

? Communicate with the Receiving Team to ensure beverage requisitions and other required

opening deliveries arrive with sufficient time for the restaurant to be fully prepared before doors open.

? Ensure all lighting and music is operating at the appropriate levels for the restaurant and

service period.

? Unlock the restaurant doors at the appropriate time and ensure the entrance is guest-ready.

? Check that silverware, glassware, plates, and other serviceware are properly polished,

clean, and ready for service.

? Confirm that all service stations are fully stocked and organized according to restaurant

standards.

? Confirm the opening cash bank is counted and placed securely at the bar in accordance with

cash-handling procedures.

? Verify that all POS terminals are powered on, functioning properly, and ready for service.

Immediately communicate any POS issue to the MOD; do not allow unresolved POS issues

to remain unreported.

? Check with the kitchen prior to opening for any 86'd items, unavailable menu items, product

shortages, or other changes that may affect service.

? Ensure all relevant 86'd items and menu changes are communicated to the Opening

Manager and FOH team before doors open.

? Review any unfinished tasks, maintenance concerns, shortages, or operational issues from

the previous night and promptly notify the manager of anything that remains incomplete.

Guest Experience & Service

? Act as an agent of hospitality and seek every opportunity to create a positive, memorable,

and professional guest experience.

? Guide guests through the menu by demonstrating a deep and accurate knowledge of food,

wine, cocktails, spirits, service standards, and common allergens.

? Maintain awareness of dining room flow, guest comfort, service timing, and overall

atmosphere throughout the shift.

? Promptly inform the manager of any service issue, guest complaint, VIP concern, allergy

concern, safety issue, or other guest-related challenge that requires management

involvement.

? Use sound judgment and appropriate urgency when responding to guest needs while

maintaining composure and professionalism.

Team Leadership & Communication

? Lead by example and consistently model the restaurant's service standards, hospitality

philosophy, work ethic, and professional expectations.

? Assist in training new hires by demonstrating proper service procedures, restaurant

standards, product knowledge, POS procedures, and guest interaction expectations.

? Conduct and support ongoing staff education related to food, wine, cocktails, service

standards, allergens, menu changes, and operational procedures.

? Support effective communication between the Front of House and Back of House teams to

ensure service runs smoothly and efficiently.

? Immediately escalate operational concerns that may impact guest experience, safety,

staffing, service execution, or revenue.

? Maintain a positive, team-oriented attitude and contribute to a respectful and professional

working environment.

? Demonstrate a sense of urgency, attention to detail, accountability, and strong

follow-through.

Side Work, Cleanliness & Operational Standards

? Verify that assigned side work is completed accurately, completely, and within the required

timeframe.

? Ensure service stations remain stocked, organized, and free of unnecessary clutter

throughout the shift.

? Monitor cleanliness standards continuously rather than waiting until the end of service to

address deficiencies.

? Ensure all FOH equipment and guest-facing areas are maintained in working order and

promptly report maintenance concerns to management.

? Maintain awareness of sanitation requirements and ensure FOH practices remain consistent

with applicable DOH standards and restaurant procedures.

Service Execution & MOD Support

? Support management in executing a smooth and successful service period.

? Communicate all-and-any operational needs to the appropriate manager in a timely manner.

? Monitor staffing, service flow, guest experience, product availability, and operational

readiness throughout the shift.

? Assist management with identifying and resolving service bottlenecks before they negatively

impact guests.

? Ensure staff remain engaged, professional, and attentive to guests throughout service.

? Support management in maintaining restaurant and bar standards during periods of high

volume, including the ability to prioritize multiple operational needs while remaining

composed.

? Complete a thorough handoff to the manager at the conclusion of the shift, including

outstanding tasks, guest concerns, operational issues, product shortages, equipment

concerns, and any other information requiring follow-up.

Standards of Performance

? Arrives on time, in proper uniform and ready to lead the team before the scheduled start of

the shift.

? Maintains a visible and engaged presence on the restaurant floor.

? Communicates proactively rather than waiting for issues to escalate.

? Demonstrates strong product knowledge and the ability to confidently explain menu items

and beverage offerings.

? Maintains composure and professionalism during high-volume and high-pressure service

periods.

? Demonstrates strong organizational and problem-solving skills.

? Consistently follows restaurant policies, procedures, opening standards, cash-handling

standards, and sanitation requirements.

? Takes ownership of assigned responsibilities and follows through to completion.

? Protects the guest experience while supporting operational efficiency and team

accountability.

Skills & Conditions

? 2–3 years of applicable restaurant or hospitality experience; supervisory experience

preferred.

? Strong knowledge of food, wine, cocktails, spirits, service standards, and common food

allergens.