Restaurant Shift Supervisor

1. Job Overview

• Job Title: Shift Supervisor
• Reports To: Restaurant Manager / Trainee Manager / Management Team
• Department: Front of House (FOH) & Kitchen Operations
• Position Type: Full-Time (Structured Two-Shift Rotation System)

Position Summary

The Shift Supervisor is responsible for executing flawless daily shifts by driving team productivity, enforcing operational discipline, and maximizing customer satisfaction. Guided by a focus on high-perceived value and operational speed, the Shift Supervisor bridges line staff execution and high-level management targets. This role ensures that every customer receives exceptional service, high-quality food, and prompt service recovery while maintaining labor and food cost targets.

2. Core Operational Responsibilities

Shift Leadership & Flow

• Pre-Shift Huddles: Conduct 5-minute pre-shift briefings to assign team stations, establish sales targets, highlight daily priorities, and align staff on operational targets.
• Floor Management: Maintain an active, hands-on floor presence during peak rush hours. Dynamically reallocate FOH and kitchen team members to eliminate bottlenecks.
• Standard Operating Procedure (SOP) Enforcement: Ensure strict adherence to service standards, table-side interaction checklists, and menu presentation rules.
• Shift Transitions: Oversee smooth handovers between two-shift rotations, ensuring stations are clean, prepped, and restocked before team departures.

Quality Control & Kitchen Coordination

• Recipe Compliance: Enforce exact batch and station recipe adherence in the kitchen, ensuring digital scale measurements in grams are strictly utilized over volume estimation.
• Menu Terminology & Presentation: Guarantee that all standard side orders of chips are consistently prepared, ticketed, and presented strictly as crispy chips.
• Food Safety & Cleanliness: Monitor food holding temperatures, enforce First-In, First-Out (FIFO) inventory rotation, and conduct routine station audits to ensure compliance with hygiene standards.

Guest Experience & Value Maximization

• Active Table Management: Oversee order accuracy, table turn times, and table-side upselling execution.
• Immediate Service Recovery: Handle real-time guest complaints on the floor using standardized recovery frameworks, turning dissatisfied diners into repeat visitors before they leave the building.
• Feedback System Execution: Drive customer engagement with on-table digital feedback loops (e.g., QR code prompts) to optimize customer retention.

3. Financial & Administrative Duties

• Cash Handling & Register Audits: Open and close registers, manage float balances, run shift-end POS reports, and log all voids or comps with clear documented reasons.
• Inventory & Asset Protection: Track shift inventory levels, log daily wastage, and record damaged or missing assets in the asset register.
• Labor Efficiency: Monitor shift throughput and adjust floor coverage during low-volume periods to prevent unnecessary labor overruns while preserving service quality.

4. Qualifications & Requirements

• Experience: Minimum of 1–2 years in high-volume food service or hospitality operations, with demonstrated leadership experience.
• Education: Certificate or diploma in Hospitality, Business Administration, or a related field is preferred.
• Skills: Strong communication, real-time problem-solving, basic financial literacy (cash handling/POS management), and team coaching ability.
• Availability: Flexible schedule required to work standard shift rotations, weekends, and peak holiday periods.