Restaurant Supervisor

Key Responsibilities

• Supervise daily outlet operations, ensuring smooth workflow, efficient service, and consistent operational standards.
• Lead, guide, and support the service team, ensuring effective task allocation, teamwork, and accountability throughout each shift.
• Conduct pre-shift briefings to communicate daily priorities, sales targets, promotions, menu updates, and operational requirements.
• Monitor guest service, table management, order accuracy, and speed of service to maintain a positive dining experience.
• Handle guest inquiries, complaints, and service recovery professionally, escalating significant concerns to management when necessary.
• Drive sales performance through upselling, suggestive selling, and effective product recommendations.
• Monitor staff attendance, punctuality, break schedules, manpower allocation, and productivity according to business requirements.
• Train and coach team members on service procedures, menu knowledge, guest engagement, and company standards.
• Ensure consistent food and beverage quality, presentation, availability, and timely coordination between service and kitchen teams.
• Oversee opening and closing procedures, POS transactions, cash handling, shift handovers, and daily operational checklists.
• Monitor inventory levels, stock requisitions, wastage, and proper handling of operational supplies.
• Conduct regular outlet inspections to identify gaps in cleanliness, maintenance, service standards, and operational compliance.
• Ensure compliance with company SOPs, grooming standards, food safety, hygiene, and applicable UAE regulations.
• Coordinate with the Restaurant Manager regarding staffing requirements, operational challenges, guest feedback, and corrective actions.
• Support promotional campaigns, special events, new menu launches, and other outlet initiatives.
• Take responsibility for outlet operations in the absence of the Restaurant Manager, ensuring continuity of service and effective team supervision.

Skills & Qualifications

• Minimum 2–3 years of F&B experience , with previous experience in a supervisory or team-leading position preferred.
• Strong knowledge of restaurant operations, guest service standards, and daily outlet management.
• Proven leadership skills with the ability to supervise, motivate, and develop service teams.
• Good understanding of manpower planning, staff scheduling, and shift management.
• Strong upselling, suggestive selling, and sales-driven service skills.
• Excellent attention to detail in service quality, cleanliness, grooming, and operational execution.
• Ability to manage both busy and quieter service periods while maintaining efficiency and productivity.
• Experience handling guest complaints and resolving operational challenges professionally.
• Good knowledge of POS systems, cash handling, inventory control, and basic operational reporting.
• Strong communication, interpersonal, and problem-solving skills.
• Ability to work independently and make sound decisions during service.
• Good understanding of food safety, hygiene, HACCP, and company SOPs.
• Strong organizational and multitasking skills in a fast-paced restaurant environment.
• Flexibility to work shifts, weekends, and public holidays based on business requirements.