Restaurant Supervisor

About the Role

Assist management in all phases of restaurant operations. Responsible for complete restaurant operation in the absence of the manager. Monitor servers, runners, and other restaurant associates to ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, and complete uniform, polished shoes, name tag, and general appearance standards.

• Supervise service of guests, being watchful of signals from guests in need of service.
• Assist manager to establish and monitor side-work duty completion.
• Maintain bank to SOP, keep it balanced and secure at all times.
• Read daily communication sheets from the previous shift and prepare one for the following shift. Check for personnel call-offs and verify floor plan coverage.
• Check restaurant for cleanliness and set up, including service stands, aisle areas, and tables.
• Communicate daily with the restaurant manager regarding special events, house counts, etc.
• Assist restaurant managers in conducting menu classes and taste panels.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position with this company or other organization(s).
• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge for managing people, complex problems, and food and beverage operations.
• Excellent oral communication skills for interacting with guests and associates, issuing instructions, and communicating policies.
• Strong comprehension for assisting with guest and associate matters and interpreting instructions from superiors.
• Excellent vision for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.

Physical Demands

• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes daily (20–40 lbs).
• Bending to pick up dropped items, assist in serving food, or retrieving supplies.
• No kneeling required.
• Mobility: 95% of shift covering all areas of outlets for supervision.
• Continuous standing to assist at the hostess station; minimal stationary standing.
• Climbing stairs varies by location.
• No driving required.

Work Environment

• Inside 95% of the workday.
• Temperatures can exceed 100 degrees when working at locations with outside dining facilities or assisting in the kitchen.