Job Description

Supervisor / Restaurant Manager
Reports To: General Manager, Owner
Supervises: Head Waiter, Reception Manager, Bartender, all FOH staff
Overview: The Supervisor is the operational leader on the floor, responsible for the entire guest experience, financial performance, and staff management during their shift. They ensure seamless service and uphold the restaurant's standards.
Key Responsibilities:

• Oversee all Front-of-House (FOH) operations during service.
• Manage and support the Head Waiter, reception, and bar teams.
• Handle escalated guest complaints and issues with professionalism and discretion.
• Monitor dining room ambiance, table turnover, and service flow.
• Conduct pre-shift meetings to communicate updates, specials, and service goals.
• Ensure strict adherence to health, safety, and sanitation regulations.
• Manage labor costs and scheduling for shifts under their control.
• Complete end-of-shift reports, including sales summaries and incident logs.
• Assist in training, coaching, and performance evaluation of FOH staff.
• Coordinate with the kitchen (Chef/Sous Chef) to ensure smooth communication between FOH and BOH.

Requirements:

• Proven experience (3+ years) in a supervisory role within upscale dining.
• Exceptional leadership, problem-solving, and interpersonal skills.
• In-depth knowledge of fine wine, spirits, and service etiquette.
• Strong financial acumen (cost control, P&L understanding).
• Ability to remain calm and decisive under pressure.
• Flexibility to work nights, weekends, and holidays.

Skills Required