Floor Supervisor

The Floor Supervisor is responsible for managing the day-to-day activities on the restaurant floor, supervising staff, maintaining service standards, ensuring cleanliness and hygiene, and providing customers with a smooth and pleasant dining experience.

Key Responsibilities

• Supervise and coordinate the activities of front-office, service, cleaning, and other floor staff.

• Ensure smooth and efficient restaurant operations during opening, peak hours, and closing.

• Allocate duties and work stations to staff according to operational requirements.

• Monitor staff attendance, punctuality, grooming, and discipline.

• Ensure customers are welcomed and served in a polite and professional manner.

• Monitor the dining area, tables, counters, and other customer areas for cleanliness and proper maintenance.

• Ensure food counters are properly arranged, clean, and adequately stocked.

• Coordinate with the kitchen regarding food availability, replenishment, and delays.

• Monitor customer flow and minimize waiting time, especially during busy hours.

• Handle customer complaints and service issues promptly and professionally.

• Escalate major customer complaints or operational issues to the Restaurant Manager.

• Ensure proper implementation of restaurant SOPs, hygiene standards, and safety procedures.

• Monitor wastage, breakage, and unnecessary consumption of restaurant supplies.

• Check that utensils, trays, plates, cutlery, tissues, and other service items are available.

• Support the billing/front-office team during peak hours when required.

• Conduct regular floor checks and ensure service standards are consistently maintained.

• Assist in staff training and guide new employees on restaurant procedures.

• Prepare or assist with daily operational reports as required.

• Coordinate with maintenance and housekeeping teams to address facility-related issues.

• Ensure proper closing procedures are followed at the end of each shift.

• Perform other duties assigned by the Restaurant Manager or managem

• Minimum qualification: Plus Two / Higher Secondary; a diploma in hotel management or hospitality is an advantage.

• Previous experience in restaurant, hotel, cafeteria, or food-service operations is preferred.

• Supervisory or team-handling experience is an advantage.

• Good communication and interpersonal skills.

• Strong leadership and staff coordination abilities.

• Good customer-service and problem-solving skills.

• Ability to work under pressure during busy operating hours.

• Basic knowledge of restaurant operations, hygiene, and food-safety practices.

• Good observation and organizational skills.

• Honest, responsible, punctual, and well-groomed.

• Willingness to work in shifts, weekends, and holidays.

Key Performance Expectations

• Smooth and efficient floor operations.

• Effective supervision and utilization of staff.

• High standards of cleanliness, hygiene, and customer service.

• Minimum customer complaints and quick resolution of service issues.

• Proper availability of food, utensils, and service materials.

• Effective coordination between the floor, kitchen, billing, and management teams.

• Reduction of wastage and operational errors.

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person