Benefits:

Company parties

Competitive salary

Employee discounts

Flexible schedule

Free uniforms

Opportunity for advancement

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