Floor Supervisor

POSITION SUMMARY

A supervisor is responsible for leading daily operations on the restaurant floor, ensuring service excellence, smooth coordination, and adherence to brand standards. The role requires strong leadership, attention to detail, and the ability to guide and support the team in creating exceptional guest experiences. The supervisor acts as the link between staff and management, ensuring both guest satisfaction and operational efficiency.

ESSENTIAL FUNCTIONS

Guest Engagement

Lead by example in delivering warm, professional, and attentive service.

Handle guest concerns, delicate requests, or complaints with diplomacy, ensuring prompt and effective resolution.

Recognize VIP guests, brief the team accordingly, and ensure they are seated in the right section.

Build guest relationships, communicate preferences to the team, and encourage guest loyalty.

Team Leadership & Training

Supervise and support waiters, runners, and hostesses during service.

Conduct daily pre-service briefings to communicate specials, VIPs, and priorities.

Provide coaching and feedback to staff to maintain consistency in service and standards.

Report any issues that may be disciplinary or affect team performance, ensuring appropriate follow-up with management.

Ensure team punctuality, grooming, and adherence to company policies.

Promote a positive and healthy team culture built on respect and collaboration.

Operations & Organization

Oversee daily floor operations, ensuring smooth coordination between front of house and kitchen.

Allocate and rotate staff effectively to maximize efficiency.

Step in to support overwhelmed waiters, take a section if necessary, or assist with clearing plates to maintain service flow.

Monitor table turnover and seating flow in collaboration with hostesses.

Maintain high standards of cleanliness and organization across dining and service areas.

Reservation & Event Coordination

Support hostesses in managing bookings according to brand standards.

Coordinate with management on private bookings and special events, ensuring seamless execution.

Maintain and update guest databases, ensuring preferences are recorded and communicated.

Sales, Inventory & Quality

Promote weekly events, premium items, and signature dishes to increase revenue.

Conduct inventory checks, monitor stock levels, and ensure product quality at all times.

Report issues related to cost, inventory, sales, or guest satisfaction directly to management.

Monitor guest feedback and Google reviews, ensuring service consistently exceeds expectations.

Uphold and enforce brand standards in all aspects of service and staff conduct.

Teamwork & Communication

Act as the communication bridge between staff and management.

Provide clear feedback and updates on operations, staff performance, and guest trends.

Support the preparation of staff schedules to ensure optimal coverage.

Foster a positive, structured, and team-oriented environment.

REQUIREMENTS

Required Skills and Qualifications

Proven experience in a supervisory role within hospitality or F&B.

Strong leadership and communication skills with the ability to motivate and guide a team.

Excellent problem-solving skills and ability to stay calm under pressure.

In-depth knowledge of restaurant service and operations.

Strong organizational skills and attention to detail.

Proficiency in POS and reservation systems.

Flexibility to work evenings, weekends, and holidays as required.

Personal Qualities

A passion for hospitality and creating exceptional guest experiences.

Positive, proactive, and structured work approach.

Emotional intelligence and the ability to connect with guests and staff.

A natural leader who leads by example and supports team growth.