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HM
Hotel Monroe
Heirloom Restaurant Supervisor
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Louisiana data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$33,533 / year median in Louisiana
+10% projected growth
Job Description
Job Summary We are seeking an experienced and professional Front of House Supervisor to oversee daily front-of-house operations and provide leadership to the service team. This position works closely with the Restaurant Manager and is expected to assume front-of-house management responsibilities in the manager's absence. The ideal candidate is highly organized, customer-focused, and capable of leading a team while maintaining exceptional service standards. Key Responsibilities Supervise all front-of-house operations, including hosts, servers, bartenders, and support staff. Ensure guests receive exceptional service and a positive dining experience. Act as the primary point of contact for guest concerns and service recovery. Lead pre-shift meetings and communicate daily goals, promotions, and operational updates. Monitor staff performance and provide coaching, guidance, and support. Assist with scheduling, shift coverage, and daily staffing needs. Ensure compliance with company policies, service standards, and health regulations. Maintain a clean, organized, and professional front-of-house environment. Coordinate seating, reservations, and guest flow to maximize efficiency. Support staff training and onboarding efforts. Handle opening and closing front-of-house procedures. Serve as the acting front-of-house manager when the Restaurant Manager is unavailable. Qualifications Minimum 2 years of restaurant leadership or supervisory experience. Strong knowledge of front-of-house operations and guest service standards. Excellent communication, leadership, and problem-solving skills. Ability to manage multiple priorities in a fast-paced environment. Experience handling guest complaints and resolving issues professionally. Ability to work evenings, weekends, and holidays as needed. Proficiency with POS systems and reservation platforms preferred. Skills & Competencies Team leadership and staff development Guest relations and conflict resolution Organization and time management Professional appearance and demeanor Strong attention to detail Ability to remain calm under pressure This role is ideal for a service-focused leader who can confidently oversee front-of-house operations and step into a management capacity when needed to ensure smooth restaurant operations and exceptional guest experiences .