Restaurant Supervisor

Role overview

Responsibilities

• Oversee front- and back-of-house restaurant operations in the manager’s absence.
• Deliver genuine hospitality and exceptional guest experiences; respond to customer complaints tactfully and professionally.
• Ensure operational and administrative procedures and standards are followed.
• Maintain food quality control and organize food preparation and cooking.
• Assist with staff evaluations and provide feedback to improve customer experience.
• Work in different positions as needed to support service.
• Oversee health-code compliance and sanitation standards.
• Identify ways to reduce waste and operational costs.
• Train new employees and provide ongoing staff training under the manager’s guidance.
• Complete administrative duties as assigned by the manager.

Skills and experience

• At least 1–3 years of supervisory experience in quick-service or fast-casual dining.
• Strong communication and interpersonal skills, organization, and time management.
• Strong knowledge of health, safety, and food standards.
• Basic Food Safety and First Aid certification.

Pay

• Pay is $17.00–$18.00 per hour.

Benefits

• Benefits include dental care, discounted or free food, extended health care, and vision care.

Workplace

• Work location is in person.