Floor Supervisor

About the role

The Restaurant Floor Supervisor acts as the crucial link between FOH staff and senior management, taking charge of daily floor operations to guarantee smooth, high-speed service. This leadership role is responsible for driving shift performance, maintaining quality standards, managing daily operational activity logs, and ensuring that time-sensitive or international guests receive flawless hospitality.

Key responsibilities

Lead pre-shift briefings to communicate daily specials, promotional campaigns, and target cover metrics. Assign sections and effectively manage staff rotation to handle peak service rushes.

Actively monitor the dining room floor to ensure rapid table turnover, seamless food running, and proactive table maintenance. Anticipate bottlenecks and step in to assist or direct staff where needed.

Serve as the primary escalation point for guest feedback, resolving service delays or dietary mix-ups immediately to protect the restaurant's reputation.

Maintain comprehensive daily operational activity logs. Reconcile cash registers, approve voided items on the POS, and draft end-of-shift reports detailing revenue, inventory issues, and staff performance for the Operational Manager.

Mentor floor staff on upselling techniques, sequence of service, and brand standards. Ensure the team is fully briefed on specific menu bundles or seasonal offerings.

Enforce stringent hygiene, food safety, and grooming standards across the FOH team, ensuring the dining environment remains pristine at all times.

About you

3–5 years of progressive experience in high-volume food and beverage operations, with at least 1–2 years in a supervisory or team lead capacity.

Strong command of the floor with the ability to motivate a diverse team, delegate tasks efficiently, and maintain a calm, authoritative presence under pressure.

Excellent command of English to accommodate a global clientele, alongside native fluency in the local language. Additional languages are a distinct advantage.

Advanced proficiency with modern restaurant POS systems, daily reporting software, and inventory management protocols.

Decisive and solutions-oriented, with the ability to make rapid adjustments to floor plans or service flows during unexpected surges in volume.

Flexible availability to manage opening, mid, or closing shifts, and the capability to meet any required background checks or security clearances necessary for operating in restricted or transit-zone environments.