About this role
*Position Overview*
The Food & Beverage Supervisor is responsible for overseeing the day-to-day operation of the restaurant floor, ensuring a high level of guest service, efficient reservations and seating, strong communication between front and back of house, and consistent adherence to service standards.
This position is a hands-on leadership role focused on *floor structure, service execution, team leadership, training, reservations, guest satisfaction, and operational efficiency*. The Supervisor leads by example and ensures the restaurant operates smoothly from opening through closing.
*Key Responsibilities*
*Floor & Service Management*
· Oversee the restaurant floor during assigned shifts.
· Establish and maintain an effective floor structure, including server sections, host coverage, support staff, and table assignments.
· Delivering high-quality service, including greeting or seating guests, serving tables and taking a section, running food, clearing and resetting tables, and supporting servers or hosts.
· Monitor table flow, pacing, turnover, and overall guest experience.
· Coordinate communication between hosts, servers, bartenders, runners, bussers, kitchen, and management.
· Ensure service standards are consistently followed.
· Identify and resolve service issues quickly and professionally.
· Maintain a visible presence on the floor and assist staff during busy periods.
· Monitor cleanliness, presentation, table settings, music, lighting, and overall restaurant atmosphere.
· Conduct regular floor walks to identify areas requiring attention.
· Step into service, including greeting or seating guests, serving tables and taking a section, running food, clearing and resetting tables, and supporting servers or hosts.
· Identify service bottlenecks quickly and reposition or support staff to keep service moving.
· Monitor cleanliness, presentation, table settings, music, lighting, and overall restaurant atmosphere.
*Reservations & Guest Flow*
* Oversee the reservation system and ensure reservations are accurately entered and managed. * Monitor table availability and control the flow of reservations, walk-ins, and special events. * Manage seating plans to maximize efficiency while maintaining a positive guest experience. * Coordinate large parties, special occasions, VIP guests, and other reservation requirements. * Communicate reservation notes and guest requirements to the appropriate team members. * Manage waitlists and provide accurate wait-time expectations. * Minimize excessive table stacking and ensure the kitchen and service team can maintain appropriate pacing.
*Team Leadership*
* Lead, motivate, and support the front-of-house team throughout each shift. * Set clear expectations for service, appearance, communication, and professionalism. * Delegate responsibilities effectively and ensure staff remain productive. * Act as a role model for hospitality, teamwork, and professionalism. * Coach performance issues promptly and constructively. * Recognize strong performance and encourage a positive team culture. * Assist management with scheduling, staffing requirements, and performance evaluations as required.
*Training & Development*
* Train new employees on restaurant standards, service procedures, POS systems, reservations, menu knowledge, and guest interaction. * Conduct ongoing coaching and training with existing team members. * Ensure staff understand menu items, ingredients, allergens, beverages, features, and appropriate upselling techniques. * Reinforce proper steps of service and restaurant procedures. * Conduct pre-shift meetings and service briefings. * Identify areas where additional training is required and communicate these needs to management. * Assist with onboarding and competency assessments for new employees.
*Guest Experience*
* Ensure every guest receives professional, attentive, and welcoming service. * Handle guest concerns and complaints with confidence and professionalism