Restaurant Supervisor

About This Role

A Restaurant Supervisor is the critical link between the front-of-house staff (servers, hosts, bussers) and the management team (Restaurant Manager or General Manager). They are responsible for ensuring smooth daily operations, exceptional guest service, and team performance during their shift.

Core Responsibilities

1. Shift Management & Operations

• Opening and closing the restaurant, including cash handling and security checks.
• Conducting pre-shift briefings to communicate menu changes, specials, and reservations.
• Monitoring the flow of service to ensure timely food and drink delivery.
• Managing seating plans to maximize table turnover without rushing guests.
• Troubleshooting operational issues (e.g., POS system failures, kitchen delays, equipment malfunctions).

2. Team Leadership & Supervision

• Assigning duties and sections to servers, hosts, and bussers.
• Observing staff performance and providing real-time coaching and feedback.
• Ensuring uniform and grooming standards are met.
• Stepping in to assist during peak hours (e.g., running food, bussing tables, taking orders).
• Reporting attendance issues or performance concerns to the manager.

3. Guest Experience

• Greeting and seating VIPs or resolving difficult guest complaints on the spot.
• Ensuring service standards (e.g., greeting within 2 minutes, water refills, table maintenance) are consistently met.
• Checking in with guests to confirm satisfaction and handling special requests (allergies, celebrations).

4. Quality & Safety Compliance

• Enforcing health, safety, and sanitation standards (e.g., proper food handling, clean workspaces).
• Confirming that alcohol service follows legal age and intoxication guidelines.
• Conducting pre-service line checks (cleanliness, stocked stations, working equipment).

5. Administrative & Reporting

• Tracking daily sales, labor costs, and supply usage.
• Completing shift reports on incidents, waste, or staff issues.
• Assisting with inventory counts (napkins, menus, condiments, glassware).
• Processing staff clock-ins/outs and tip reporting.

Required Skills & CompetenciesHard SkillsSoft SkillsPOS system proficiency (Toast, Micros, Aloha, etc.)Strong leadership and delegationBasic math for cash handling and tip distributionConflict resolution & problem-solvingFood safety certification (e.g., ServSafe)Excellent communication (verbal & written)Knowledge of classic service styles (American, French, Russian)Ability to remain calm under pressureScheduling software familiarityEmpathy and guest-centric mindsetTypical Qualifications

• Education: High school diploma or equivalent required; associate or bachelor’s degree in hospitality management preferred.
• Experience: 1–3 years of restaurant front-of-house experience (server, host, or bartender) plus 6–12 months in a lead or supervisory role.
• Certifications: Food handler’s card, alcohol server certification (e.g., TIPS, CARE), and sometimes CPR/First Aid.

Job Types: Full-time, Part-time

Pay: QAR70,000.00 - QAR90,000.00 per year

Expected hours: 40.0 per week

Work Location: In person