Restaurant Supervisor

Role Purpose This role is the backbone of our on-floor operations. You will keep daily service running on time, support the team during busy shifts, and make practical decisions so the restaurant stays organised and guests leave happy. Your Growth & Impact Expand your leadership skills through hands-on shift management and small-team coaching opportunities. Build operational know-how by owning inventory checks, opening and closing routines, and basic reporting. Strengthen guest service experience by handling escalations and improving routine service standards. Connect with managers and suppliers to widen your professional network in F&B and hospitality. Position yourself for senior floor roles by taking responsibility for performance and smooth service delivery. Requirements Responsibilities Front of House Leadership Run shifts by assigning stations, confirming staff readiness, and adjusting seating during peak periods. Coach and support service staff on standards, timing, and hospitality tone during live service. Manage cash and POS procedures, ensure accurate end-of-shift reconciliation, and report discrepancies. Help recruit and onboard casual staff when needed and keep training notes up to date. Operational Excellence Maintain opening and closing checklists, supervise cleaning routines, and keep safety records organised. Monitor stock levels and place reorder requests, tracking deliveries and supplier quality. Use basic reports to track daily covers, wastage, and simple cost controls for your shift. Coordinate with kitchen and bar to manage ticket flow and reduce service delays. Guest Experience & Service Welcome guests, manage reservations or walk-ins, and make fast seating decisions to reduce wait times. Resolve customer concerns calmly, escalate complaints when needed, and follow up to ensure satisfaction. Monitor service quality during shifts and suggest small improvements to enhance guest experience. Ensure presentation standards for menus, table settings, and service equipment are consistently met. Requirements Qualifications & Experience Minimum 2 years of experience in a restaurant, cafe, or hotel F&B role, with at least some shift supervision. Prior exposure to busy service environments during peak hours is preferred. Secondary education completed; any hospitality or service training is a plus but not required. Flexible availability to work evenings, weekends, and public holidays as scheduled. Hard Skills & Knowledge Practical knowledge of POS systems and basic cash handling procedures. Familiarity with stock control, simple inventory counts, and placing orders with suppliers. Understanding of food safety and hygiene standards as applied on the floor. Ability to read simple service reports and follow standard operating procedures. Soft Skills & Qualities Communicate clearly with guests and team members, keeping a calm tone during busy periods. Lead by example with a practical, hands-on approach and a helpful attitude. Organise tasks and priorities during fast-paced shifts to keep service steady and on time. Solve problems quickly and escalate thoughtfully when decisions need manager input.