Bangalore, Restaurant Supervisor

I. Role Purpose

The Restaurant Supervisor is responsible for end-to-end floor operations during assigned shifts. Acting as the key link between restaurant management and the frontline team, this role ensures seamless guest experiences from arrival to departure, covering routine service, VIP handling, complaint resolution, and special occasions. Beyond daily operations, the incumbent leads shift briefings, mentors junior staff, maintains billing accuracy, and upholds food safety and grooming standards across the team.

II. Key Accountabilities

1. Guest Experience & Service Excellence

• Deliver exceptional and personalized guest experiences at every touchpoint.
• Handle VIP guests, special occasions, dietary requirements, and large group reservations.
• Resolve guest concerns professionally and ensure complete guest satisfaction.
• Demonstrate strong knowledge of food, beverages, promotions, and menu offerings.
• Monitor service quality, order accuracy, pacing, and overall guest satisfaction.

2. Floor Operations & Leadership

• Lead daily shift briefings and handovers.
• Coordinate effectively with Kitchen, Pizza, Bar, and Host teams for smooth operations.
• Monitor floor activities and proactively address service bottlenecks.
• Manage opening and closing procedures, checklists, and operational documentation.
• Ensure smooth service flow during peak business hours.

3. Team Management & Development

• Coach and mentor junior team members through on-the-job training.
• Support onboarding and development of new team members.
• Provide real-time feedback and performance guidance.
• Monitor skill development and encourage career growth within the team.
• Foster a positive, collaborative, and performance-driven work culture.

4. POS, Billing & Financial Control

• Operate POS systems accurately and efficiently.
• Handle billing, discounts, promotions, split payments, vouchers, and transaction reconciliation.
• Monitor bill accuracy and ensure compliance with company policies.
• Support inventory control of FOH consumables and minimize wastage.

5. Compliance & Safety

• Ensure compliance with food safety, hygiene, allergen communication, and alcohol service standards.
• Maintain grooming and service standards across the team.
• Complete incident reporting and operational records accurately and on time.
• Protect guest data, company assets, and operational equipment.

III. Requirements

Essential

• Minimum High School / Diploma; Culinary certificate or hotel management qualification preferred.
• 3– years of kitchen experience in a restaurant or hospitality environment.
• Hands-on proficiency across multiple kitchen stations including pizza, pastry, or specialty preparations.
• Knowledge of food safety, hygiene standards, and FSSAI compliance.
• Ability to work flexible shifts, weekends, and public holidays.
• Strong team coaching, problem-solving, and section leadership skills

Preferred

• Experience in high-volume casual or family dining environments.
• Background in training and mentoring team members.
• Experience managing VIP guests and complex service situations.

IV. Compensation & Benefits

• Competitive salary, allowances, and performance-based incentives.
• Private healthcare insurance.
• Leadership development and training programs.
• Career growth opportunities within a fast-expanding brand.
• Dynamic and supportive work environment.

This Job Profile is intended as a reference framework. Actual responsibilities, scope, and requirements may be adjusted based on business priorities and evolving organisational needs.