Restaurant supervisor

Job SummaryThe Restaurant Supervisor is responsible for overseeing daily operations of a dine‑in/take‑away restaurant to ensure smooth service, high guest satisfaction, and compliance with food safety and brand standards. The supervisor leads the front‑of‑house team, supports the Restaurant Manager, and ensures that every guest enjoys a consistent, high‑quality dining experience.Key Responsibilities / DutiesDaily Operations & ServiceSupervise and coordinate all front‑of‑house activities during shifts (service, seating, order taking, billing, and guest handling).Ensure the restaurant is fully ready for service (opening duties) and properly closed (closing duties) as per checklist (cleanliness, music, A/C, cash, POS reports, logbook).Maintain high standards of food quality, presentation, and beverage service in coordination with the kitchen and bar teams.Team Leadership & TrainingSupervise, schedule, and motivate restaurant staff (servers, hosts, bussers, cashiers) to deliver prompt, courteous, and efficient service.Conduct daily briefings, on‑the‑job training, and performance feedback; support the Restaurant Manager in appraisals and disciplinary actions.Lead by example in grooming, uniform, behavior, and service etiquette to build a positive team culture.Guest Experience & Complaint HandlingInteract with guests, handle inquiries, feedback, and complaints professionally and promptly, taking corrective action to ensure satisfaction.Maintain a guest and staff logbook to record compliments, issues, and suggestions for continuous improvement.Build relationships with regular customers and promote loyalty programs or special offers.Compliance & SafetyEnsure strict adherence to HACCP, ISO, and local food safety, hygiene, and health regulations at all times.Monitor cleanliness, maintenance, and presentation of the dining area, restrooms, and equipment; report any maintenance issues.Implement and enforce company policies on safety, security, and guest wellbeing.Administrative & Inventory SupportAssist the Restaurant Manager with shift reports, cash handling, POS reconciliation (e.g., MICROS), and daily sales summaries.Monitor stock levels of food, beverages, and operating supplies; assist in ordering and stock control to minimize waste and breakages.Keep updated on menu items, promotions, special events, and wine/beverage lists, and ensure the team is fully trained on them.