Role overview

1. Service Operations

Lead lunch and dinner service
Manage seating flow and reservations
Coordinate with kitchen and bar teams
Maintain service timing and guest satisfaction
Handle VIP guests and special requests
Resolve customer complaints professionally

2. Staff Management

Supervise servers, hosts, bartenders, support staff
Conduct pre-shift meetings
Train and coach employees
Monitor performance and accountability
Manage breaks and shift coverage
Help recruit and onboard new staff

3. Guest Experience

Walk tables and engage with guests
Monitor food quality and presentation
Recover service issues immediately
Increase repeat guest visits

4. Financial & Sales

Meet labour targets
Drive beverage and upselling performance
Monitor average check and guest spend
Assist with inventory control
Reduce waste and service errors

5. Administration

Create schedules
Complete opening/closing reports
Manage POS adjustments
Ensure health & safety compliance

Requirements Experience

2–5+ years restaurant service experience
1–2+ years supervisory/management experience preferred
Experience in upscale casual / fine dining preferred

Skills

Strong leadership
Conflict resolution
Time management
POS knowledge (Toast, Lightspeed, OpenTable, etc.)
Wine and beverage knowledge preferred
Ability to work nights, weekends, holidays

Physical Requirements

Stand/walk for long periods
Lift up to 25 lbs
Work in fast-paced environment