Restaurant Shift Supervisor Job Description;

Working alongside the Restaurant Manager, the restaurant shift supervisor will ensure the smooth running of service, menu description and order gathering, product knowledge and selling/ serving of drinks and food.   Keep an overall eye on the more junior staff on each shift, providing them with assistance and advice as necessary, whilst ensuring that the restaurant manager is made fully aware of issues/concerns and feedback received. Required to work 5 days out of seven, which includes evenings and weekends on a rota basis.

Candidate Requirements:

Must be over 21

Must have some relevant supervisory or restaurant experience

Must be reliable

Good time keeping

Cheerful positive personality

Main Duties and Responsibilities:

Responsible for opening up/closing down of restaurant.

Establish and maintain effective employee relations.

Interacting with, serving and cashing out customers.

Serving of alcohol, soft drinks and preparation/serving of coffees and hot drinks.

Ability to communication clearly to all types of customers, dealing with comments/complaints.

Take bookings and monitor/maintain diary bookings, with an awareness of pressure times on tables/kitchen.

Have an overall view at all times of what is happening on the floor, communicating constantly with all front-of-house and kitchen staff to find out status of all tables.

Communicate constantly with kitchen staff and have the ability to slow down service front-of-house to help the flow of food checks from the kitchen, and ensure all front-of-house staff remain vigilant during service.

Ensure that all guests receive check-backs and are regularly offered more refreshments, directing more junior staff to these tasks as appropriate.

Assist with cost controls by minimising waste, have an overall awareness of waste and monitoring of same.

Maintain cleanliness of bar and restaurant area, ensuring cleaning records are maintained, as per Food Hygiene and Health & Safety requirements.

Regular stocking up of fridges and display units.

Carry out regular stock rotation to ensure freshness of products.

Basic cellar management, such as changing of kegs, informing restaurant manager with regards to low stock levels.

Report any equipment to the manager which requires repair/maintenance.

Attend training sessions as requested.

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