Restaurant Supervisor

Core Duties:

Oversee daily operations: Ensure the restaurant runs smoothly during shifts (service flow, cleanliness, and pacing).
Manage front-of-house service: Coordinate servers, hosts, and support staff to deliver excellent guest service.
Staffing & scheduling: Help with shift coverage, time-off coordination, and ensuring the right staffing levels for expected volume.
Training & coaching: Onboard new staff, coach performance, and reinforce service standards and POS/ordering procedures.
Quality control: Verify food delivery accuracy, portioning consistency, drink quality, and overall presentation (often in coordination with kitchen leaders).

Requirements:

Leadership & communication: Ability to coach staff, delegate tasks, and communicate clearly with FOH and BOH.
Customer service skills: Experience handling guest issues professionally and calmly.
Operational knowledge: Familiarity with day-to-day restaurant workflows (POS systems, reservations/hosting flow, service standards).
Food safety & compliance: Knowledge of local health/sanitation rules and safe food-handling practices (often requires a food safety certificate depending on the area).
Scheduling & multitasking: Can manage busy shifts, staffing coverage, and multiple priorities at once.

Benefits:

Health coverage: Medical/dental/vision and free accommodation.
Paid time off: Vacation days, sick time, and paid holidays (varies widely).
Meal perks: Free/discounted employee meals or dining credits during shifts.

International Jobs
⟦0098⟧
Hotel Management Sector