Restaurant Supervisor

About the role

The Restaurant Supervisor oversees daily front‑of‑house and back‑of‑house operations to ensure a seamless guest experience and efficient staff management. This position drives service standards, controls costs, and supports the restaurant’s business objectives.

Key responsibilities

• Manage day‑to‑day restaurant operations and supervise staff performance.
• Delegate tasks, prepare weekly schedules, and arrange replacements for absences.
• Train employees on product knowledge, brand updates, and customer‑service best practices.
• Control expenses, monitor budgets, and identify cost‑saving opportunities.
• Coordinate with purchasers, order supplies, take inventory, and verify deliveries.
• Maintain accurate revenue and expense records on a daily, weekly, and monthly basis.
• Handle dining reservations, suggest new menu items, and nurture customer loyalty.
• Resolve customer complaints regarding food quality or service and escalate when needed.
• Ensure sanitation and safety standards are met across all cafe areas.
• Open or close the restaurant for first/last shifts and report maintenance or training needs.

Required profile

• Proven experience supervising restaurant staff and operations.
• Ability to train and develop team members on service standards.
• Strong organizational skills for scheduling, inventory, and budgeting.
• Excellent communication skills for handling guest feedback and staff coordination.

Required skills

What we offer

• Opportunity to lead a dynamic hospitality team.
• Exposure to both front‑of‑house and back‑of‑house functions.
• Potential for career growth within the restaurant industry.