Restaurant Supervisor

Responsibilities

• Lead, supervise, and mentor front-of-house staff, including servers, hosts/hostesses, bartenders, and bussers, providing training, guidance, and feedback to foster skill development, teamwork, and professional growth.
• Cook off-site events, including planning, ordering, and preparing food and beverages, ensuring compliance with health and safety regulations.
• Coordinate work schedules, assignments, and priorities for front-of-house team members, and ensure adequate staffing levels to meet operational needs and guest demand.
• Conduct pre-shift meetings to communicate service objectives, menu updates, special promotions, and other relevant information to the team, and motivate and inspire staff to deliver exceptional service.
• Ensure that all guests receive prompt, courteous, and personalized service, and respond promptly and professionally to guest inquiries, requests, and concerns, striving to exceed their expectations at every opportunity.
• Monitor dining room activity and guest feedback, and proactively address any issues or complaints with empathy and professionalism, and ensure that appropriate follow-up and resolution are provided in a timely manner.
• Foster a positive and welcoming atmosphere in the restaurant by greeting guests, engaging with them during their dining experience, and maintaining open communication to ensure their satisfaction.
• Ensure that all service standards, operating procedures, and safety and sanitation regulations are followed consistently by front-of-house staff, and address any deviations or non-compliance promptly and effectively.
• Conduct regular inspections of the dining room, bar, and restrooms to ensure cleanliness, organization, and proper maintenance, and take corrective action as needed to uphold quality standards and guest expectations.
• Monitor food and beverage quality, presentation, and portioning, and collaborate with kitchen and bar staff to address any issues or discrepancies and maintain consistency and excellence in product offerings.
• Monitor sales performance, guest counts, and average check amounts, and identify opportunities for upselling, suggestive selling, and promoting additional items or add-ons to maximize revenue and profitability.
• Collaborate with the management team to develop and implement strategies to increase sales, attract new customers, and enhance the overall guest experience, including menu enhancements, special promotions, and marketing initiatives.

Requirements

• Leadership, problem-solving, and basic computer skills; ability to share knowledge and teach others to perform tasks.
• High-level customer service, effective communication with guests and team members, able to follow instructions, learn quickly, pay attention to detail, and maintain composure when working under pressure.
• Server experience, supervisory experience preferred; must be of legal age to serve alcohol.
• High school diploma and/or equivalent work experience.

Skills

• Leadership
• Problem-solving
• Basic computer skills
• Customer service
• Effective communication