Outlet Supervisor

About the role

The Restaurant Supervisor oversees daily shift operations to ensure high‑quality food service, guest satisfaction, and staff efficiency. This role bridges front‑line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards.

Key responsibilities

• Supervise front‑of‑house staff during shifts, ensuring smooth dining room operations.
• Resolve customer complaints quickly and with a positive attitude.
• Monitor service speed, food presentation, and table turnover to maintain high standards.
• Assist with opening and closing procedures, including cash handling and safe drops.
• Assign daily side‑work, stations, and duties to servers, hosts, and bussers.
• Train new hires on service protocols, menu items, and point‑of‑sale (POS) systems.
• Provide real‑time feedback and coaching to team members during service.
• Cover floor positions (serving, hosting, expediting) when busy or short‑staffed.
• Ensure compliance with food safety, sanitation, and alcohol service regulations.
• Monitor front‑of‑house inventory levels and report shortages to the Restaurant Manager.