Job Summary

We are seeking an experienced and customer-focused Restaurant Supervisor to oversee daily front-of-house operations and ensure a consistently high standard of food and beverage service. The role is responsible for supervising service staff, coordinating restaurant activities, maintaining guest satisfaction, and supporting the Restaurant Manager in achieving operational and financial objectives.

The Restaurant Supervisor will act as a key link between management, service teams, kitchen staff, and guests. The successful candidate will ensure efficient table service, proper staff deployment, compliance with food safety and hygiene requirements, and effective resolution of guest concerns.

The position requires strong leadership, communication, organization, and problem-solving skills, together with a genuine commitment to delivering an excellent dining experience.

Key Responsibilities

Supervise daily restaurant operations and ensure smooth and efficient service throughout operating hours.
Lead and coordinate front-of-house employees, including waiters, hosts, cashiers, bartenders, and other service personnel where applicable.
Allocate duties and responsibilities to team members based on business requirements, guest volume, and operational priorities.
Monitor staff attendance, punctuality, grooming, uniform standards, and overall workplace conduct.
Ensure the restaurant consistently meets established service and hospitality standards.
Monitor guest flow, seating arrangements, table allocation, reservations, and waiting times to maximize customer satisfaction and operational efficiency.
Welcome guests and maintain regular interaction with customers to understand their needs and expectations.
Handle guest inquiries, complaints, special requests, and service issues professionally and promptly.
Take appropriate action to resolve customer concerns and escalate complex matters to management when necessary.
Monitor table turnover and coordinate service activities to maintain efficient restaurant operations without compromising guest experience.
Coordinate closely with kitchen and food-production teams to ensure orders are communicated accurately and served within expected timeframes.
Monitor food presentation, service quality, portion consistency, and order accuracy in coordination with relevant departments.
Conduct regular checks of dining areas, service stations, equipment, and guest facilities to ensure cleanliness and proper presentation.
Ensure employees follow established restaurant procedures, service standards, hygiene requirements, and safety practices.
Support implementation of food safety and sanitation procedures in accordance with company policies and applicable regulations.
Assist with front-of-house inventory control and ensure adequate availability of service supplies and operating materials.
Monitor stock levels and communicate replenishment requirements to the appropriate department.
Minimize unnecessary waste, breakage, and loss through proper handling and stock-control practices.
Assist with employee scheduling, shift planning, duty allocation, and staff rotations.
Conduct pre-shift briefings to communicate daily priorities, reservations, promotions, menu updates, and operational requirements.
Train and coach employees on service standards, menu knowledge, customer handling, upselling techniques, and restaurant procedures.
Provide regular feedback to employees and support performance-improvement initiatives.
Assist management with employee performance evaluations and identify training and development requirements.
Monitor cash-handling procedures and ensure transactions are processed accurately in accordance with company controls.
Ensure compliance with applicable requirements relating to responsible service of alcoholic beverages where applicable.
Monitor staff appearance and ensure compliance with grooming and uniform standards.
Support promotional activities, special events, and restaurant campaigns as required.
Assist the Restaurant Manager in achieving sales, revenue, guest satisfaction, and operational targets.
Monitor service performance and identify opportunities to improve efficiency, customer satisfaction, and revenue generation.
Prepare or contribute to daily operational reports and communicate significant issues to management.
Support the implementation of HSE initiatives, participate in safety awareness activities, and report incidents or hazards in accordance with company and Integrated Management System (IMS) requirements.

Guest Experience & Service Excellence

Maintain a welcoming and professional environment for all guests.
Ensure guests receive prompt, attentive, and courteous service.
Monitor customer feedback and identify recurring service issues.
Resolve guest complaints calmly and professionally while protecting the restaurant’s service standards and reputation.
Handle VIP guests, special occasions, dietary requests, and other customer requirements with appropriate attention.
Encourage team members to anticipate guest needs and provide personalized service where appropriate.
Monitor service timing and coordinate with kitchen and support teams to reduce unnecessary delays.
Promote a customer-focused culture throughout the restaurant.

Team Leadership & Staff Development

Lead the front-of-house team during assigned shifts and ensure appropriate staffing coverage.
Delegate tasks clearly and monitor completion.
Conduct team briefings before and during shifts.
Coach employees on service techniques, menu knowledge, communication, and guest handling.
Identify employee strengths and development areas and provide constructive feedback.
Support onboarding and training of new employees.
Promote teamwork, professionalism, accountability, and positive employee relations.
Address performance or conduct issues in accordance with company procedures and escalate matters when required.

Restaurant Operations & Quality Control

Monitor restaurant opening and closing procedures and ensure assigned checklists are completed.
Inspect dining areas, service stations, restrooms, and guest-facing areas regularly.
Ensure tables, chairs, service equipment, menus, and other guest-facing items are clean and properly arranged.
Monitor service standards throughout the shift and take corrective action when required.
Coordinate with kitchen teams to maintain efficient order flow and minimize service delays.
Ensure customer orders are accurate and properly communicated.
Monitor food and beverage service quality and report recurring operational issues.
Support implementation of quality-improvement initiatives.

Inventory & Cost Control

Assist with monitoring front-of-house stock levels and operating supplies.
Coordinate replenishment requirements with purchasing, stores, or relevant departments.
Monitor usage of service supplies and identify unusual consumption or wastage.
Support proper handling and storage of restaurant equipment and supplies.
Assist with stock counts and inventory checks where required.
Support measures designed to control operating costs and minimize waste.
Report damaged, missing, or malfunctioning equipment to management.

Sales & Revenue Support

Support the Restaurant Manager in achieving daily and monthly sales targets.
Encourage effective upselling and suggestive-selling techniques among service staff.
Promote special offers, menu items, packages, and promotional activities.
Monitor customer demand and service patterns to identify opportunities for additional revenue.
Support restaurant events, promotions, and seasonal campaigns.
Provide feedback to management regarding guest preferences and sales opportunities.
Monitor operational performance and contribute ideas for improving revenue and profitability.

Health, Safety & Hygiene

Ensure employees follow established food safety, hygiene, sanitation, and workplace safety procedures.
Monitor cleanliness and hygiene standards within front-of-house areas.
Report hazards, accidents, injuries, and equipment defects promptly.
Support emergency procedures and ensure staff are familiar with relevant safety requirements.
Participate in safety inspections, awareness programs, and training activities.
Support the company’s HSE and food-safety initiatives.
Ensure any identified safety or hygiene issues are addressed promptly.

Additional Responsibilities

Assist the Restaurant Manager with daily administrative and operational requirements.
Support restaurant opening, closing, and special-event activities.
Coordinate with other departments to resolve operational issues affecting guest service.
Assist during high-volume periods and provide hands-on support to the service team when required.
Maintain confidentiality of company, employee, financial, and guest information.
Stay informed about restaurant service trends, customer expectations, and hospitality best practices.
Contribute ideas for improving service quality, employee engagement, and operational efficiency.
Perform other duties assigned by the Restaurant Manager or senior management.

Job Knowledge & Skills

Required Knowledge

Strong knowledge of restaurant and food & beverage operations.
Understanding of front-of-house service procedures and guest-experience standards.
Knowledge of table service, reservations, seating management, and restaurant workflow.
Understanding of food hygiene, sanitation, and workplace safety requirements.
Knowledge of inventory control, stock management, and waste-reduction practices.
Understanding of basic restaurant financial controls, cash handling, and revenue management.
Familiarity with customer-service standards and complaint-resolution techniques.
Knowledge of staff scheduling, shift management, training, and performance supervision.
Familiarity with POS systems and restaurant-management software is preferred.
ERP knowledge, particularly SAP, is an advantage.

Key Skills

Restaurant operations management
Front-of-house supervision
Food and beverage service
Guest relations
Customer-service management
Team leadership
Staff training and coaching
Shift planning and scheduling
Complaint handling
Inventory and stock control
Cash-handling procedures
Sales and upselling
Revenue support
Food safety and hygiene
Quality control
Problem-solving
Conflict resolution
Communication and interpersonal skills
Time management
Ability to work under pressure

Qualifications

Diploma or bachelor’s degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline is preferred.
Relevant hospitality or restaurant-management certifications are an advantage.
Food safety or hygiene certification is beneficial.

Job Experience

Minimum 5 years of professional experience.
At least 3 years of relevant experience in restaurant, food and beverage, hospitality, or similar customer-facing operations.
Proven experience supervising restaurant or front-of-house teams.
Experience in high-volume restaurant, hotel, resort, café, or F&B environments is preferred.
Experience managing shifts, staff deployment, guest complaints, inventory, and service quality.
Experience with POS systems and restaurant-management software is an advantage.
GCC experience is preferred, with at least 2 years considered an advantage.

Preferred Candidate Profile

The ideal candidate will be an energetic and customer-focused Restaurant Supervisor with strong knowledge of food and beverage operations and proven experience leading front-of-house teams.

The candidate should be comfortable working in a fast-paced environment, handling guest concerns, coordinating with kitchen and service teams, and maintaining high standards of cleanliness, service quality, and hospitality.

Strong leadership, communication, problem-solving, and organizational skills are essential. Candidates with experience in hotels, restaurants, resorts, fine dining, casual dining, cafés, or high-volume F&B operations will be highly valued.

To apply for this job please visit careers.powerholding-intl.com.