| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Mid level |
| Reports to | Restaurant Manager |
| Direct reports | Captain, Steward, Waiter |
| Experience | 3 to 6 years in restaurant service |
Restaurant Supervisor job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Restaurant Supervisor
Department: Restaurants and Food Service
Reports to: Restaurant Manager
Location: [City], [office, branch or site]
About the role
A Restaurant Supervisor oversees floor service during a shift. They set up the floor, guide captains and stewards, keep service prompt and correct, handle guest issues, and run opening or closing. The role is the senior person on the floor during service. A good Restaurant Supervisor keeps the whole floor coordinated, spots and fixes service gaps fast, supports and corrects the team on the spot, and keeps guests looked after through a busy shift.
Key responsibilities
- Set up and check the floor before service opens.
- Guide captains, stewards and hosts across the whole floor.
- Keep service prompt, correct and coordinated during the shift.
- Handle guest complaints and requests on the floor promptly.
- Coordinate with the kitchen and bar on timing and issues.
- Monitor table turnover and seating to keep sales flowing.
- Run opening or closing and complete the shift checklists.
- Correct and support the service team on the spot.
- Track service items, linen and stock for the shift.
Requirements
- Diploma or certificate in food and beverage service
- Experience as a captain or senior steward
- Good spoken communication
- 3 to 6 years in restaurant service
KRAs and KPIs for a Restaurant Supervisor
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Service standard | Floor service meets the standard through the shift |
| Guest satisfaction | Guest feedback on the shift kept above target |
| Table turnover | Seating and turnover kept to plan at peak |
| Complaint handling | Floor complaints resolved before they escalate |
| Shift discipline | Every station covered and set through the shift |
| Opening and closing | Shift checklists completed correctly every time |
Skills and tools
Tools used day to day: POS and order system, Reservation and table plan, Billing system, Cleaning and setup checklists, Feedback forms.
Reporting line and career path
Next roles: Assistant Restaurant Manager, Restaurant Manager, Outlet Manager
Interview questions for a Restaurant Supervisor
- How do you keep the whole floor coordinated during a rush?
- How do you spot and fix a service gap fast?
- How do you handle a guest complaint on the floor?
- How do you manage seating and turnover on a full night?
- How do you correct a steward without a scene?
- What do you check at opening and closing?
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What does a Restaurant Supervisor do?
A Restaurant Supervisor oversees floor service during a shift. They set up the floor, guide captains and stewards, keep service prompt and coordinated, handle guest issues, manage seating and turnover, and run opening or closing. They are the senior person on the floor. Their job is smooth, well coordinated service through the shift.
What is the difference between a Restaurant Supervisor and a Captain?
A Captain leads one section of tables. A Restaurant Supervisor oversees the whole floor and all the captains and stewards during a shift. The supervisor is a step up, coordinating the entire floor rather than a single section, and often runs opening and closing.
How do you become a Restaurant Supervisor?
Work up through steward and captain roles, master service and guest handling, and show you can coordinate a whole floor under pressure. A food and beverage service certificate helps. Employers look for service discipline, guest recovery, seating management and the ability to lead and correct the team.