Shift Supervisor - Front of House

As a Shift Supervisor - Front of House, you will be instrumental in assisting the management team to guarantee smooth restaurant operations and effective staff management during your shifts. Your dedication to excellence will help uphold the restaurant's high standards in service, quality, and guest satisfaction. PRIMARY ACCOUNTABILITIES: Supervise and lead staff effectively throughout scheduled shifts. Ensure strict adherence to company policies and operational procedures. Maintain cleanliness and the overall upkeep of the restaurant at all times. Address and resolve guest concerns and complaints in a timely manner. Implement and enforce all standard operating procedures with precision. Create a positive work environment that promotes personal and professional growth while maintaining high service standards. Prepare and serve menu items with a thorough understanding of recipes and quality control, while managing costs effectively. Consistently deliver exceptional guest service. Contribute to financial success by following established systems and standards. Evaluate financial metrics, focusing on sales, cost of goods sold (COG), labor, and operating expenses. Complete all assigned tasks and responsibilities diligently. KNOWLEDGE, SKILLS, & ABILITIES: Education/Certifications: High School diploma or equivalent is required. Valid driver's license and car insurance required. Successful completion of mandatory training, including quizzes and annual recertification. NRA ServSafe food and alcohol certifications are preferred. Experience: At least 2 years of restaurant experience or a similar background is preferred. Skills/Competencies: Strong time management and organizational skills are essential. Self-motivated, detail-oriented, and passionate about brand values and mentorship. Ability to quickly learn and incorporate new concepts into daily operations. Effective communication skills with team members, guests, and vendors are crucial. Exceptional guest service and listening skills are necessary. Flexibility and adaptability to change are important. Availability to work a minimum of three shifts per week, with a flexible schedule that includes days, nights, weekends, and holidays. Working knowledge of labor laws, health regulations, food safety, and sanitation practices is preferred, along with basic computer operation skills.

Created: 2026-03-13