The Restaurant Supervisor oversees daily front-of-house operations to ensure guests enjoy exceptional dining experiences. This includes supervising staff, maintaining service quality, managing floor operations, and resolving guest concerns promptly and professionally.

Key Responsibilities:

• Supervise and coordinate front-of-house staff during service.
• Ensure service standards, cleanliness, and presentation are consistently met.
• Assist in staff training, development, and daily briefings.
• Monitor reservations, seating arrangements, and guest flow.
• Handle guest feedback and complaints effectively.
• Ensure proper wine and steak service according to fine dining standards.
• Coordinate with the kitchen team for smooth service operations.
• Monitor and maintain front-of-house inventory.