Restaurant Supervisor

About the Role

Join our team as a Restaurant Supervisor – the captain of our culinary ship. You’ll lead a vibrant team, ensure every guest enjoys an amazing experience, and keep the restaurant running like clockwork.

Responsibilities

• Lead and motivate staff.
• Keep guests happy and returning.
• Maintain dishes, decor, and overall presentation.
• Handle customer questions, concerns, or a good laugh.
• Help team members grow and shine.
• Maintain a clean, safe, and fun environment.
• Support management in achieving goals.
• Assist the Restaurant Manager in all phases of operations.
• Operate the restaurant fully in the manager’s absence.
• Monitor servers, runners, and other associates for adherence to service standards and SOPs, including uniform, shoes, name‑tag, and appearance.
• Supervise guest service, watching for signals of need.
• Assist the manager in establishing and monitoring side‑work duties.
• Maintain the cash bank according to SOP, keeping it balanced and secure.
• Read previous shift communication sheets and prepare the next shift’s sheet; manage call‑offs and floor‑plan coverage.
• Check restaurant cleanliness and setup, including service stands, aisles, and tables.
• Communicate daily with the manager about special events, house counts, etc.
• Assist in conducting menu classes and taste panels.

Requirements

• Experience in restaurant operations or leading a crew.
• Positive attitude and strong communication skills.
• Ability to stay calm during busy periods.
• Knowledge of food safety practices.
• Flexibility to work evenings, weekends, and holidays.

Qualifications

• High school diploma or equivalent.
• 1–2 years of related employment experience.
• Advanced knowledge of food‑service principles, people management, and complex problem solving.
• Excellent oral communication for interacting with guests, associates, and management.
• Strong comprehension for interpreting instructions and policies.
• Sharp visual acuity for seating guests, expediting food, and reading floor plans, charts, and schedules.

Physical Demands

• Lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes (20‑40 lb) daily.
• Bend to pick up dropped items, assist in serving food, or retrieve supplies.
• No kneeling required.
• Mobility: cover ~95 % of shift across all outlet areas; continuous standing at hostess station; minimal stationary standing; climbing stairs as needed.
• No driving required.

Work Environment

Approximately 95 % of the workday is indoors. Temperatures may exceed 100 °F when working at locations with outdoor dining or while assisting in the kitchen.

Benefits

• Competitive pay that shows appreciation.
• Opportunities for growth, learning, and advancement.
• A fun, friendly workplace where every employee is a star.
• Employee discounts on food and snacks.

Schedule

Flexible schedule required, including evenings, weekends, and holidays.