About the Role: Responsibilities, Skills, and Requirements
Ever pictured yourself at the helm of a buzzing restaurant, where every service is a new opportunity to delight guests? As our next Restaurant Operations Supervisor, you’ll be more than just a manager — you'll be the steady hand guiding both the dining room and kitchen towards excellence. If you're keen on mentoring a team, fine-tuning the guest experience, and ensuring every plate and process hits our high standards, this role could be your next great move.
About the Company
Step into [Restaurant Name], where we blend the art of hospitality with a passion for fresh, inventive food. We’re that rare spot where the kitchen crew and the front-of-house team swap recipes and high-fives — collaboration is in our DNA. Our team is a mix of seasoned pros and rising stars, and while we take pride in our five-star reviews, we care even more about the laughter (and the occasional friendly debate) that fills the staff room. Fridays mean family meal, but any night could end with a spontaneous dessert tasting!
What You’ll Be Doing
- Leading daily restaurant operations — from opening checklist to last table cleared — with an eye for both the details and the big picture
- Serving as the go-to mentor and trainer for the service staff, keeping morale high and skills sharp
- Handling guest concerns with empathy and genuine problem-solving (no script-reading here)
- Overseeing cleanliness and health standards, keeping us inspection-ready at all times
- Partnering with the kitchen team to guarantee every dish looks and tastes its best
- Managing inventory, coordinating supply orders, and keeping waste in check
- Handling cash, balancing registers, and prepping daily and weekly operations reports
- Facilitating clear, positive communication across service and kitchen teams — we believe in “no surprises” shifts
- Pitching in with hands-on support, whether that means rolling silverware or expediting during the rush
What You’ll Bring
Must-Haves:
- Previous experience as a supervisor or lead in a high-volume restaurant or hospitality environment
- Strong knowledge of front-of-house best practices and customer service excellence
- Confident, respectful leadership style — you inspire rather than intimidate
- Solid organizational chops: you’re the type who already has tomorrow’s inventory list in your head
- Proven ability to handle guest issues tactfully and turn a rough situation into a positive memory
- Availability for evening, weekend, and holiday shifts
Nice-to-Haves:
- Experience working closely with kitchen teams or a background in BOH operations
- Familiarity with POS and restaurant management software
- Food safety or hospitality certifications
- A story or two about memorable guest saves — we love hearing them!
Not sure you tick every box? We’d still love to hear from you.
Why You’ll Love Working Here
- Competitive pay, tips, and performance bonuses
- Reliable scheduling with input options — we respect work-life balance
- Complimentary staff meals and generous menu discounts
- Ongoing training sessions (plus cross-training for interested team members)
- Opportunities to grow—our managers often promote from within
- A lively team culture where humor is a survival skill and kindness is a must
- Modern space designed with both guests and staff comfort in mind
- Well-supported by ownership that champions your ideas and celebrates your wins
We believe a restaurant should feel like a second home — for guests and staff alike. If you value teamwork, crave the energy of service, and want to help shape the soul of our space, we’re eager to meet you.
Common Interview Questions and Tips
To help you prepare and feel confident, here are some questions you might encounter during the interview process for this role.
- Can you walk us through how you'd open and close a shift to ensure both the dining room and kitchen are set up for success?
- Describe a situation where a guest had a complaint—how did you handle it to turn their experience around?
- What strategies do you use to keep a high-performing service team motivated and engaged during busy periods?
- How do you maintain consistency in quality and presentation when coordinating closely with the kitchen team?
- Share your approach to managing inventory and minimizing waste, especially in a fast-paced environment.
- Tell us about your experience with POS or restaurant management software—what systems have you used and what did you like or dislike about them?
- When the team feels stretched thin during a rush, how do you decide where your support is most valuable?
- Have you ever trained a team member who was struggling? How did you adapt your style to help them improve?
- What’s your method for ensuring health, safety, and cleanliness standards are always met—even on the busiest nights?
- Can you give an example of a time you used humor or kindness to help resolve a tense situation with a coworker or guest?
- How do you foster open and clear communication between the front-of-house and kitchen teams to avoid misunderstandings?
- What is it about team culture and camaraderie that draws you to a restaurant like ours?
- We believe everyone should feel like they belong—how do you help cultivate a welcoming, inclusive environment for staff?
- Tell us about a time you received feedback from ownership or management. How did you incorporate it into your daily work?