Supervisor-Retail

Thompson-Hospitality; Petersburg (VA); On-site; USD 42,000 - 54,000; Full time

Job summary

Thompson-Hospitality in Petersburg, VA is seeking a Restaurant Supervisor to oversee daily restaurant operations, uphold service standards, and lead front-of-house staff to deliver an exceptional dining experience.

You will train team members, manage schedules, monitor safety and cleanliness, and respond to guest feedback to maintain high guest satisfaction while supporting financial goals. This hands-on role requires strong communication and a passion for hospitality.

Qualifications

• Experience supervising front-of-house in a hospitality setting.
• Ability to train and coach staff.
• Knowledge of health and safety regulations.
• Strong customer service orientation.
• Ability to manage schedules and budgets.

Responsibilities

• Lead and inspire team members to deliver outstanding customer service.
• Oversee daily operations to ensure a smooth and efficient workflow.
• Train new team members and provide continuous coaching and feedback.
• Foster a welcoming and inclusive atmosphere for both guests and staff.
• Maintain high-quality standards to ensure products are prepared to perfection.
• Monitor inventory levels and place orders as needed to meet demand.
• Collaborate with management to implement new initiatives and improvements.
• Address guest feedback and concerns promptly to ensure a positive experience.
• Uphold health and safety guidelines to maintain a clean and safe environment.
• Cultivate a positive and respectful work culture that promotes teamwork and excellence.

Skills

Leadership

Customer service

Interpersonal skills

Health & safety

Reservation systems

POS systems

MS Office

Tools

POS systems

MS Office

Job description

Overview

1. Job Summary The Restaurant Supervisor is responsible for overseeing daily restaurant operations, ensuring high standards of service, cleanliness, and staff performance. Acting as a key link between staff and management, this role involves supervising front-of-house activities, supporting team development, resolving guest issues, and maintaining compliance with health and safety regulations. The ideal candidate is a hands‑on leader with strong interpersonal skills, a passion for hospitality, and a commitment to delivering an exceptional dining experience while supporting the restaurant’s operational and financial goals.

2. Key Responsibilities

• Lead and inspire team members to deliver outstanding customer service.
• Oversee daily operations to ensure a smooth and efficient workflow.
• Train new team members and provide continuous coaching and feedback.
• Foster a welcoming and inclusive atmosphere for both guests and staff.
• Maintain high-quality standards to ensure products are prepared to perfection.
• Monitor inventory levels and place orders as needed to meet demand.
• Collaborate with management to implement new initiatives and improvements.
• Address guest feedback and concerns promptly to ensure a positive experience.
• Uphold health and safety guidelines to maintain a clean and safe environment.
• Cultivate a positive and respectful work culture that promotes teamwork and excellence.

3. Working Conditions / Physical Requirements

• Ability to stand and walk for extended periods (10+ hours).
• Lift and carry up to 20 lbs. (e.g. menus, high chairs, booster seats).
• Reach, bend, and stoop occasionally.
• Use hands and arms to operate reservation systems and phones.
• Clear verbal communication skills and ability to interact with guests in a busy environment.

Responsibilities

Basic Function/Scope:

A Supervisor directly supervises and coordinates activities of workers in an establishment or department. Duties may include management functions, such as purchasing, budgeting, accounting, and personnel work, in addition to supervisory duties.

Client and Customer Satisfaction/Relations

• Provide customer service by greeting and assisting customers and responding to customer inquiries and complaints.

Primary Duties/Responsibilities

• Hire, train, and evaluate personnel, promoting or firing workers when appropriate.
• Enforce safety, health, and security rules.
• Plan and prepare work schedules and keep records of employees' work schedules and time cards.
• Assign employees to specific duties.
• Review inventory and sales records to prepare reports for management and budget departments.
• Establish and implement policies, goals, and objectives, and procedures for their department.

Financial

• Eliminate waste wherever possible.

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.