Restaurant Supervisor

About the role

The Restaurant Supervisor ensures that the dining area operates smoothly, staff work cohesively, and guests receive exceptional service. This role combines operational oversight with hands‑on leadership in a busy hotel restaurant environment.

Key responsibilities

• Lead and coordinate restaurant staff to deliver optimal guest service.
• Inspect staff grooming, attire, and overall presentation, correcting any deficiencies.
• Perform opening and closing procedures, including setup of supplies, equipment cleaning, and securing the venue.
• Maintain organized storage areas, enforce FIFO practices, and ensure cleanliness.
• Conduct regular inventories, stock requisitions, and manage supply levels.
• Monitor dining room seating, service flow, safety, and guest wellbeing.
• Complete work orders for maintenance and report safety incidents.
• Assist management with hiring, training, scheduling, performance evaluations, and employee coaching.
• Uphold company policies, safety standards, and confidentiality of proprietary information.
• Welcome guests, anticipate their needs, and provide assistance to individuals with disabilities.

Required profile

• High school diploma or equivalent (GED).
• Minimum 2 years of relevant food‑and‑beverage experience.
• At least 1 year of supervisory experience in a restaurant or hospitality setting.

Required skills