Restaurant Supervisor

Jose Andres Group; Orlando (FL); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Health benefits

Employee dining

Partner discounts

Growth path to AGM

Job summary

Jose Andrés Group is seeking a Shift Supervisor to lead the floor during assigned shifts, ensuring smooth service, hospitality, and brand standards. You will oversee opening/closing procedures, coach hourly team members, and act as Manager-on-Duty when needed.

Responsibilities include managing service flow, guest recovery, sanitation compliance, and safe cash handling, while maintaining strong communication across shifts.

Qualifications

• 1+ year of restaurant supervision experience in fast casual or full-service settings.
• Strong leadership and team coaching abilities.
• Excellent communication and guest service skills.
• Ability to use POS systems, scheduling tools, and Google Workspace.

Responsibilities

• Lead service on assigned shifts as floor leader and Manager-on-Duty.
• Ensure SOPs, cleanliness, and safety standards are followed across all service areas.
• Coach and develop hourly team members; support training and cross-training.
• Handle guest escalations with empathy and prompt resolution; maintain brand standards.
• Collaborate with GM and FOH team to optimize service flow during peak times.

Skills

Restaurant supervision

Leadership

Communication

POS systems

Tools

POS systems

Scheduling tools

Google Workspace

Job description

Description

Job Title: Restaurant Supervisor
Reports To: General Manager
Department: Operations – Front of House
Employment Type: Hourly, Non-Exempt

Position Summary

The Shift Supervisor leads the team through each service, owning the floor during assigned shifts to deliver efficient operations, gracious hospitality, and brand standards. This role oversees opening/closing procedures, runs service with authority and consistency, supports guest recovery, coaches hourly team members, and ensures smooth communication across all dayparts. The Shift Supervisor acts as the Manager-on-Duty when required and solves problems in real time to maintain safety, quality, and an outstanding guest experience.

Key Responsibilities

Lead Service & Standards

• Serve as floor leader and Manager-on-Duty during assigned shifts.
• Run a smooth shift: deploy stations, set pacing, direct line flow, manage wait times, and assist on the service line during peaks.
• Conduct pre-shift meetings that set expectations, service goals, and menu knowledge highlights.
• Handle escalations and guest recovery with empathy, ownership, and sound judgment.
• Uphold all SOPs and steps of service; use guest feedback, mystery shop reports, and manager logs to reinforce consistency.
• Monitor sections, ticket times, and service cadence; adjust staffing or support where needed to protect standards.

Opening & Closing Responsibilities

• Execute all opening procedures: floor setup, POS checks, station readiness, side work assignments, and safety walkthroughs.
• Lead closing procedures: secure cash drawers, finalize deposits, complete checklists, verify cleaning and reset standards, and ensure the restaurant is fully shut down according to policy.
• Audit side work completion daily; ensure transitions between shifts are clean and organized.
• Confirm all equipment is operational at open and properly shut down at close, report deficiencies immediately.
• Assist with administrative tasks assigned by the General manager.

Talent Development & Coaching

• Set clear expectations and coach team members in the moment to reinforce service excellence.
• Support training for new hires and cross-training opportunities; model JAG hospitality behaviors.
• Document performance feedback and elevate recurring issues to leadership.
• Foster a positive, respectful, team-oriented work environment that celebrates great performance.

Culture & Communication

• Champion JAG values through hospitality, teamwork, and professionalism.
• Maintain strong communication across all shifts via detailed manager logs, pre-shift notes, and follow-through.
• Encourage continuous improvement and adaptation to operational needs, protecting quality at all times.

Daily Operations & Compliance

• Maintain DOH compliance at all times, correct sanitation or safety issues urgently.
• Ensure allergy protocol is followed, including clear communication with guests and BOH teams.
• Oversee responsible alcohol service and enforce ID verification standards.
• Support safe cash-handling, including drawers, deposits, logs, and variance reporting.
• Monitor dining room, restrooms, host areas, and service stations for cleanliness and readiness.
• Respond promptly to facilities issues, emergencies, or guest incidents.

Financial Discipline

• Manage in-shift labor to plan through smart deployment and proactive adjustments.
• Support cash management accuracy: reconcile drawers, prepare deposits, and investigate variances.
• Monitor inventory levels, portioning, waste, and product usage, alert leadership to trends or concerns.

Working Conditions & Physical Requirements

• Stand/walk for extended periods (up to 8 hours).
• Perform tasks requiring mobility, bending, and reaching.
• Lift/carry up to 15 lbs. regularly and up to 30 lbs. occasionally.
• Engage in constant communication with guests and team; manual dexterity required.
• Work in a fast-paced environment with variable temperatures and cleaning agents. Slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for growth
• Eligible health & wellness benefits (for qualifying roles)
• Employee dining and partner discounts
• Clear path to Assistant General Manager and beyond

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

Requirements

Required Qualifications

• 1+ year of restaurant supervision experience and 1+ year in fast casual or full-service restaurants.
• Ability to lead a team during high-volume periods; strong communication skills.
• Knowledge of service standards, sanitation/health codes, and responsible alcohol service.
• Proven ability to coach, train, and evaluate team members fairly.
• Basic P&L literacy regarding labor, cash handling, and inventory.
• Ability to use POS systems, scheduling tools, and Google Workspace.
• Availability on nights, weekends, and holidays.