Floor Supervisor

The Food and Beverage Group; Dubai; On-site; AED 90,000 - 130,000; Full time

Job summary

The Food and Beverage Group is seeking a Floor Supervisor / Assistant Outlet Manager to lead service on the floor, ensuring guest satisfaction, managing floor operations, and upholding cleanliness and safety standards across the outlet. This hands-on role focuses on shift leadership, floor control, and guest experience.

You will coordinate between the service team and outlet leadership, run shift briefings, supervise staff, handle guest concerns, and support opening/closing procedures to ensure

Qualifications

• 2–4 years’ experience in restaurant or hospitality operations.
• Supervisory or senior floor-level responsibility.
• Fluent in English; additional languages are an advantage.
• Good leadership presence and strong communication skills.
• Familiarity with POS systems and cash handling.

Responsibilities

• Supervise the floor during service, ensuring smooth guest flow and support to the service team.
• Support the Restaurant Manager in day-to-day running and lead the shift in their absence.
• Monitor guest experience, handle concerns professionally, and support service recovery.
• Coordinate table management, seating flow, reservations communication, and section balance.
• Conduct shift briefings and communicate priorities to the team.
• Supervise service staff, provide on-floor direction, and support training and coaching.
• Ensure cleanliness, grooming, and presentation standards across the outlet.
• Support opening/closing procedures, cashing-up, and stock checks.
• Monitor hygiene, health and safety, and operational procedures on the floor.
• Escalate issues promptly to the relevant manager.

Skills

Floor operations

Guest service

Team coordination

Leadership presence

Tools

POS systems

Job description

Role Overview

The Floor Supervisor / Assistant Outlet Manager is responsible for supporting the day-to-day operation of the outlet, ensuring smooth service flow, strong team coordination, and a consistently high standard of guest experience on the floor. This is a hands‑on operational role focused on shift leadership, floor control, guest satisfaction, team supervision, and maintaining service, cleanliness, and compliance standards throughout trading.

The role acts as a key link between the service team and outlet leadership, helping to drive execution, discipline, and consistency during opening, service, and closing periods.

Key Responsibilities

• Supervise the floor during service, ensuring smooth guest flow, strong coordination, and timely support to the service team.
• Support the Restaurant Manager in the day-to-day running of the venue and lead the shift in their absence where required.
• Monitor guest experience closely, handle guest concerns professionally, and support service recovery to maintain high satisfaction levels.
• Coordinate table management, seating flow, reservations communication, and section balance to support efficient service delivery.
• Conduct shift briefings and communicate key operational priorities, reservations, VIPs, menu updates, and service notes to the team.
• Supervise service staff, provide on-floor direction, and support training, coaching, and performance follow-up.
• Ensure cleanliness, organisation, grooming, and presentation standards are maintained across the outlet at all times.
• Support opening and closing procedures, cashing-up processes, stock checks, and daily operational readiness requirements.
• Monitor compliance with hygiene, health and safety, and operational procedures across the floor.
• Escalate operational issues, staffing gaps, guest concerns, and maintenance matters promptly to the relevant manager.

KPIs & Success Metrics

• Smooth service flow and shift execution.
• Guest satisfaction and effective handling of complaints or service issues.
• Team supervision, discipline, and service consistency on the floor.
• Outlet cleanliness, grooming, and compliance with operational standards.

Candidate Requirements

• 2–4 years’ experience in restaurant or hospitality operations, including supervisory or senior floor-level responsibility.
• Strong understanding of floor operations, guest service, reservations flow, and team coordination.
• Confident handling guest complaints, service issues, and busy trading periods in a calm and professional manner.
• Good leadership presence, communication skills, and ability to supervise a front-of-house team effectively.
• Familiarity with POS systems, cash handling, and daily shift procedures is an advantage.
• Fluent in English; additional languages are an advantage.