Position Overview
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
We are an equal opportunity employer and all qualified applicants will receive
consideration for employment without regard to race, color, religion, sex,
national origin, disability status, protected veteran status, or any other
characteristic protected by law.
Calypso Bar and Grill (Virginia Beach Oceanfront)
You're relaxing over a cold draft beer or a margarita within a stone's throw of the sand, enjoying the summer breeze on the largest covered outdoor patio overlooking the Atlantic Ocean. Well, you're in luck because you can get all of that and more at Calypso Bar & Grill! We are locally owned and operated and pride ourselves in offering fresh and locally sourced seafood, meats and produce. We don't stop there!
We're known for the best Happy Hour at the beach, a warm and inviting atmosphere, and have some of the best team members a restaurant could ask for. Whether you're a local or here on vacation, visit us for good times, good vibes, good views, and of course, delicious food.