Restaurant Supervisor

About the role

The Restaurant Supervisor ensures that the dining area operates smoothly, delivering high‑quality service to guests while leading a cohesive team of front‑of‑house staff. This full‑time, onsite position is based at Quai du Mont‑Blanc 11 in Geneva.

Key responsibilities

• Coordinate staff to provide optimal service and meet guest needs.
• Inspect staff grooming and attire, correcting any deficiencies.
• Perform opening and closing duties, including setup, cleaning, and securing the premises.
• Maintain organized storage areas, enforce FIFO, and ensure cleanliness.
• Conduct inventories, stock supplies, and place requisitions.
• Monitor dining room seating, service flow, safety, and guest well‑being.
• Complete work orders for maintenance and repairs.
• Assist management with hiring, training, scheduling, evaluating, counseling, and disciplining employees.
• Uphold company safety, security, and fairness policies, reporting incidents as needed.
• Welcome guests, anticipate service needs, and provide assistance to individuals with disabilities.

Required profile

• High school diploma or G.E.D. equivalent.
• Minimum 2 years of experience in food‑and‑beverage operations.
• At least 1 year of supervisory experience.
• No specific license or certification required.

Required skills