Supervisors support the Manager by overseeing the day-to-day service operations, supervising staff, and ensuring guest satisfaction.

• Oversee Service Operations: Supervise service operations on the floor, ensuring waitstaff and counter staff meet service standards.
• Staff Supervision: Assign tasks, monitor staff performance, and provide guidance and support to waiters, waitresses, and counter staff.
• Customer Service: Handle guest inquiries, complaints, and special requests professionally, ensuring guest satisfaction.
• Monitor Quality Standards: Ensure food, beverage, and service quality meet company standards and guest expectations.
• Coordinate Service Flow: Manage table assignments, order flow, and seating arrangements to ensure smooth service during busy periods.
• Assist with Inventory: Monitor stock usage and report low-stock levels to the Manager.
• Ensure Cleanliness: Maintain a clean, organized, and safe environment in all guest areas and service stations.
• Shift Management: Open or close the venue, handle cash reconciliation, and prepare shift reports for the Manager.
• Training: Assist in training new staff on service standards and operational procedures.