Restaurant Supervisor

ADNOC; Abu Dhabi; On-site; AED 89,000 - 134,000; Full time

Job summary

ADNOC is seeking a Shift Supervisor for a restaurant environment. The role supports management in coordinating kitchen, dining, or front counter areas while upholding quality, service, and cleanliness standards.

Responsibilities include positioning staff for anticipated sales, maintaining gold standards, ensuring product quality, and training team members. You will report to the Restaurant Manager and assist with shift operations and safety reporting.

Qualifications

• Secondary/ High School Certificate is the minimum education requirement.
• 2+ years of experience in a similar role within a QSR environment.

Responsibilities

• Ensure effective staff positioning to handle anticipated sales.
• Deliver Gold Standards.
• Ensure product quality and quantities.
• Monitor QSC throughout restaurant.
• Train and develop staff as outlined by Restaurant Manager and Assistant Manager.
• Complete checklists for the assigned area (kitchen, dining, or front counter).
• Demonstrate high standards of Quality, Service and Cleanliness and set a professional example.
• Lead supervisor training on preparation, production, front counter and dining area.

Skills

Ethics and integrity

Commitment and drive

Appreciation of diversity

Enthusiasm

Education

Secondary/ High School Certificate

Tools

Staff Training Presenter

Job description

Job Title: Shift Supervisor (Restaurant)

Job Location: Can be placed anywhere

JOB PURPOSE:

To assist the management team in coordinating and controlling one of the three main areas in the restaurant: kitchen, dining area or front counter while maintaining consistency and a high standard of Quality, Service and Cleanliness in these areas.

KEY ACCOUNTABILITIES:

Job Specific Accountabilities

• Ensuring effective staff positioning to handle anticipated sales.


• Deliver Gold Standards.


• Ensuring product quality and quantities.


• Monitoring QSC throughout restaurant.


• Training and developing staff as outlined by Restaurant Manager and Assistant Manager.


• Completing checklist on your assigned area, kitchen, dining area or front counter.


• Demonstrate high standards of Quality, Service and Cleanliness and set good examples of general conduct and leadership.


• Complete own supervisors training book including training on preparation, production, front counter and dining area.


• Ensuring customers are recognized and looked after with courtesy, efficiency and consistent speed of service (3 minutes or under).


• Responsibility for reporting personnel, operational, health and safety problems to manager on duty.


• Duties as directed or required by the manager running the shift.

Organisation and Training of Staff

• Induct all new staff using the Staff Training Presenter.


• Identify individual and operational training needs.


• Complete workstation training using the 4-step training method.


• Give corrective coaching to all who need it.


• Plan for staff training each shift – cross train staff.


• Evaluate staff at the start of the shift re: appearance, timekeeping etc..


• Lead by example – follow all procedures and be professional in your conduct.


• Plan for staff breaks and shift changeovers.

Position staff in your area based on willingness, ability and need.

Act as the link between management and staff

QUALIFICATIONS, EXPERIENCE, KNOWLEDGE & SKILLS:

Minimum Qualification

• Secondary/ High School Certificate

Minimum Experience & Knowledge & Skills

• Minimum 2 years experience in similar role within QSR environment.


• Ethics and integrity


• Commitment and drive


• Appreciation of diversity


• Enthusiasm