Floor Supervisor

**Job Summary**:
The Floor Supervisor is responsible for overseeing the daily operations of the dining or service floor, ensuring smooth service and exceptional guest experiences. They supervise staff, coordinate service, and maintain high standards of cleanliness and organization in the dining area. The Floor Supervisor acts as the liaison between the kitchen, front-of-house staff, and management to ensure efficient and consistent service.

**Key Responsibilities**:

- **Operations Supervision**:

- Oversee the daily operations of the service floor, ensuring all areas are prepared and running efficiently.
- Ensure all guest areas, including tables, chairs, and service stations, are clean and organized before, during, and after service.
- Coordinate service flow between the kitchen and front-of-house to ensure timely delivery of food and beverages.
- **Staff Management**:

- Supervise the front-of-house staff, including waitstaff, runners, and bartenders, to ensure they are following company procedures and providing high-quality service.
- Assign tasks and delegate responsibilities to team members during each shift.
- Conduct daily briefings with the team to inform them of special instructions, daily goals, or guest needs.
- **Customer Service**:

- Ensure all guests are greeted warmly and receive prompt, courteous service throughout their visit.
- Handle any guest inquiries, complaints, or special requests promptly and professionally, escalating issues to management when necessary.
- Monitor guest satisfaction levels and work to resolve any service issues.
- **Quality Control**:

- Monitor food and beverage quality to ensure it meets restaurant standards before serving to guests.
- Ensure that all safety, hygiene, and cleanliness standards are adhered to by staff.
- Conduct regular inspections of the dining area to ensure a clean and welcoming environment.
- **Inventory & Supplies Management**:

- Assist in managing inventory and ensure that service supplies such as napkins, cutlery, and glassware are always adequately stocked.
- Monitor usage of items and minimize waste by ensuring proper handling and storage.
- **Training & Development**:

- Train new staff on service procedures, guest relations, and proper handling of equipment.
- Provide ongoing training to staff to improve service standards, guest engagement, and efficiency.
- Offer feedback and coaching to team members to enhance their performance.
- **Service Coordination**:

- Work closely with the kitchen and bar staff to ensure that orders are prepared and served correctly and on time.
- Ensure the smooth handling of large parties or special events, coordinating with relevant departments for setup and service execution.
- Manage seating arrangements during peak hours to maximize efficiency and guest satisfaction.

**Qualifications**:

- **Education**: High school diploma or equivalent; a degree in hospitality management or related field is preferred.
- **Experience**: Minimum 2-3 years of experience in a supervisory role in a restaurant or hotel setting.
- **Skills**:

- Strong leadership and communication skills.
- Excellent customer service and conflict resolution abilities.
- Ability to multitask and work under pressure in a fast-paced environment.
- Familiarity with point of sale (POS) systems and restaurant management software

Pay: ₹20,000.00 - ₹25,000.00 per month

**Experience**:

- total work: 1 year (preferred)

Work Location: In person