This role is designed to support operations during slower and off-peak shifts. The Restaurant Supervisor is responsible for maintaining service standards, keeping staff accountable, and handling day-to-day issues when volume does not require full management coverage.
This is a hands-on, working role—not a full-time manager position. The focus is consistency, awareness, and keeping shifts clean and controlled.
Core Responsibilities
Shift Support & Floor Oversight
Oversee front-of-house operations during slower service periods
Maintain service flow, pacing, and overall guest experience
Identify and address issues early to prevent escalation
Step into service roles as needed to support the team
Maintain awareness of changing volume and adjust staffing focus, pacing, and support in real time as business levels increase
Team Accountability
Ensure servers, bartenders, and support staff are following standards
Provide real-time coaching and direction during shifts
Reinforce side work completion, cleanliness, and organization
Address minor performance issues and escalate when necessary
Guest Experience
Handle guest concerns quickly and professionally
Maintain a visible presence on the floor through table touches
Ensure consistent service across all sections
Operational Standards
Support opening and closing procedures
Maintain cleanliness and readiness of all front-of-house areas
Ensure compliance with alcohol service and safety standards
Role Scope
Primarily scheduled for slower, off-peak shifts (Mon–Thurs and non-peak hours)
Not responsible for leading high-volume or peak shifts unless directed
Acts as a support layer to management—not a replacement for it
Role Flexibility
May be scheduled in tipped positions (server, expo, or bar support) based on business needs
May transition into a service role during a shift only at management direction or to cover a staffing gap
When assigned to a tipped role, compensation and responsibilities will align with that position
Expectations
Cannot self-assign into tipped roles
Cannot take sections or shifts from scheduled staff
Must prioritize supervisory responsibilities unless reassigned
Must communicate clearly with management when issues arise
Must be able to quickly transition from a slower-paced environment to a high-volume mindset and take control of the shift when needed. “Slow” shifts are not passive—Supervisor is expected to stay engaged and prepared for immediate changes in volume
Qualifications
1–2 years of restaurant experience (lead or key shift experience preferred)
Ability to stay organized and composed in a fast-paced environment
Strong communication and basic leadership skills
Willingness to be hands-on and support the team as needed
Compensation & Schedule
$17–$19/hour, based on experience
Opportunity to pick up tipped shifts when scheduled
Part-time or full-time depending on availability
Nights and weekends required, with focus on off-peak coverage