Restaurant Supervisor

Description

Job Title: Restaurant Supervisor
Reports To: General Manager
Department: Operations – Front of House
Employment Type: Hourly, Non-Exempt

The Shift Supervisor leads the team through each service, owning the floor during assigned shifts to deliver efficient operations, gracious hospitality, and brand standards. This role oversees opening/closing procedures, runs service with authority and consistency, supports guest recovery, coaches hourly team members, and ensures smooth communication across all dayparts. The Shift Supervisor acts as the Manager-on-Duty when required and solves problems in real time to maintain safety, quality, and an outstanding guest experience.

• Serve as floor leader and Manager-on-Duty during assigned shifts.
• Run a smooth shift: deploy stations, set pacing, direct line flow, manage wait times, and assist on the service line during peaks.
• Conduct pre-shift meetings that set expectations, service goals, and menu knowledge highlights.
• Handle escalations and guest recovery with empathy, ownership, and sound judgment.
• Uphold all SOPs and steps of service; use guest feedback, mystery shop reports, and manager logs to reinforce consistency.
• Monitor sections, ticket times, and service cadence; adjust staffing or support where needed to protect standards.

• Execute all opening procedures: floor setup, POS checks, station readiness, side work assignments, and safety walkthroughs.
• Lead closing procedures: secure cash drawers, finalize deposits, complete checklists, verify cleaning and reset standards, and ensure the restaurant is fully shut down according to policy.
• Audit side work completion daily; ensure transitions between shifts are clean and organized.
• Confirm all equipment is operational at open and properly shut down at close, report deficiencies immediately.
• Assist with administrative tasks assigned by the General manager.

• Set clear expectations and coach team members in the moment to reinforce service excellence.
• Support training for new hires and cross-training opportunities; model JAG hospitality behaviors.
• Document performance feedback and elevate recurring issues to leadership.
• Foster a positive, respectful, team-oriented work environment that celebrates great performance.

• Champion JAG values through hospitality, teamwork, and professionalism.
• Maintain strong communication across all shifts via detailed manager logs, pre-shift notes, and follow-through.
• Encourage continuous improvement and adaptation to operational needs, protecting quality at all times.

• Maintain DOH compliance at all times, correct sanitation or safety issues urgently.
• Ensure allergy protocol is followed, including clear communication with guests and BOH teams.
• Oversee responsible alcohol service and enforce  standards.
• Support safe cash-handling, including drawers, deposits, logs, and variance reporting.
• Monitor dining room, restrooms, host areas, and service stations for cleanliness and readiness.
• Respond promptly to facilities issues, emergencies, or guest incidents.

• Manage in-shift labor to plan through smart deployment and proactive adjustments.
• Support cash management accuracy: reconcile drawers, prepare deposits, and investigate variances.
• Monitor inventory levels, portioning, waste, and product usage, alert leadership to trends or concerns.

• Stand/walk for extended periods (up to 8 hours).
• Perform tasks requiring mobility, bending, and reaching.
• Lift/carry up to 15 lbs. regularly and up to 30 lbs. occasionally.
• Engage in constant communication with guests and team; manual dexterity required.
• Work in a fast-paced environment with variable temperatures and cleaning agents. Slip‑resistant footwear required.

• Competitive hourly pay with opportunities for growth
• Eligible health & wellness benefits (for qualifying roles)
• Employee dining and partner discounts
• Clear path to Assistant General Manager and beyond

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

• 1+ year of restaurant supervision experience and 1+ year in fast casual or full-service restaurants.
• Ability to lead a team during high-volume periods; strong communication skills.
• Knowledge of service standards, sanitation/health codes, and responsible alcohol service.
• Proven ability to coach, train, and evaluate team members fairly.
• Basic P&L literacy regarding labor, cash handling, and inventory.
• Ability to use POS systems, scheduling tools, and Google Workspace.
• Availability on nights, weekends, and holidays.