Restaurant Supervisor

The restaurant supervisor oversees daily front-of-house operations, manages floor staff, and ensures excellent guest experiences. Key duties include training employees, scheduling shifts, monitoring inventory, and enforcing health and safety standards. They act as the vital link between management, waitstaff, and customers to guarantee profitability and smooth service.

• Staff Management: Interview, onboard, train, and schedule front-of-house team members. Lead pre-shift meetings, evaluate employee performance, and provide ongoing feedback.
• Customer Service: Ensure guests receive exceptional service by monitoring the dining room floor. Proactively greet patrons and handle complaints tactfully.
• Operations: Manage shift openings and closings, run the point-of-sale (POS) system, and balance cash drawers at the end of shifts.
• Health & Safety: Conduct regular kitchen and dining area inspections...