Restaurant Supervisor

Job Purpose

To assist in managing the daily operations of the hotel restaurant, ensuring smooth service delivery, exceptional guest experiences, and consistent adherence to hotel standards. The Restaurant Supervisor plays a key role in supervising the front-of-house team, supporting staff development, and upholding brand values and service excellence.

Key Responsibilities

Operational Excellence

Support the Restaurant Manager in the day-to-day running of the restaurant, ensuring high levels of efficiency and service.

Oversee the preparation of dining areas for breakfast, lunch, and dinner service, including setup for hotel guests and external patrons.

Coordinate service flow between front-of-house and kitchen to maintain smooth operations.

Monitor dining room ambiance, cleanliness, and presentation in line with hotel standards.

Guest Experience

Greet guests warmly and ensure they feel welcome throughout their dining experience.

Handle guest complaints or concerns promptly and professionally, escalating when necessary.

Ensure VIP and special guest preferences are met, working closely with Front Office and Reservations teams when needed.

Encourage feedback and ensure guest satisfaction scores are consistently high.

Team Leadership

Supervise and support waitstaff, hosts, and other front-of-house personnel during service.

Assist with staff scheduling, training, mentoring, and ongoing performance development.

Lead daily briefings and pre-shift meetings to align the team on service standards, bookings, and specials.

Uphold grooming, uniform, and conduct standards in accordance with hotel policies.

Compliance & Administration

Ensure compliance with health and safety, food hygiene, and licensing regulations.

Assist in stock control, ordering, and inventory checks for the restaurant.

Help with billing, daily cash-ups, and reconciliation using the hotel's POS systems.

Prepare shift reports and communicate issues or operational feedback to management.

Experience & Qualifications

• Minimum 23 years experience in a supervisory role within a 4- or 5-star hotel restaurant or similar hospitality environment
• Hospitality qualification or management training preferred
• Valid Food Safety and / or liquor license certification
• Strong knowledge of food & beverage service standards and hotel protocols

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