The Restaurant Supervisor oversees the daily Front of House (FOH) operations during assigned shifts, ensuring that the restaurant operates efficiently and provides excellent customer service. They are responsible for managing staff, monitoring performance, maintaining cleanliness, and addressing customer complaints, as well as assisting with profit management and adhering to company policies

Duties & Responsibilities

· Team Management and Briefing:

• Conduct team briefings at the start of each shift, set daily targets, and provide updates.


• Organize and supervise FOH staff operations, ensuring smooth coordination and efficiency.


• Assist in appraising FOH staff performance and provide constructive feedback to enhance productivity.


• Train new and current employees on FOH customer service practices and empower staff to become buddy trainers.

· Customer Service and Satisfaction:

• Deliver superior customer service and strive to improve customer satisfaction on a monthly basis.


• Respond to and resolve customer complaints promptly and professionally.


• Ensure that all orders are delivered according to customer specifications and in a timely manner.

· FOH Operations and Oversight:

• Coordinate daily FOH operations, ensuring that staff follow company policies and procedures.


• Assign and monitor the flow of orders/tickets, working hand in hand with the kitchen to ensure seamless and efficient service.


• Update the status of menu items on company apps (e.g., BOLT) in coordination with the kitchen.

· Cash Handling and Security:

• Perform final cash balances at the end of each shift, ensuring accuracy and compliance with company policies.


• Follow cash control and security measures, and manage labour costs effectively.


• Perform cashiering duties when necessary.

· Equipment and Cleanliness Standards:

• Ensure that FOH tools and equipment are maintained to company standards and are working efficiently.


• Monitor and ensure adherence to cleaning standards in the FOH, customer car park, and surrounding restaurant areas.


• Coordinate with team members to ensure that the FOH is clean, tidy, and presentable at all times.

· Reporting and Documentation:

• Generate and submit daily, weekly, and monthly reports on FOH operations, including staff performance, customer feedback, and operational efficiency.


• Implement company policies and protocols for FOH operations and ensure all staff adhere to them.

· Profit Management and Efficiency:

• Assist with profit management by adhering to labour management and controlling costs where necessary.


• Monitor and adjust staffing levels during shifts to meet operational needs and manage costs effectively.