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Restaurant Supervisor Resume Samples
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0-5 years of experience
Ensured restaurant is fully prepared, cleaned, and organized for daily operation
- Created restaurant procedures for manuals and training
- Maintained administrative functions – inventory, employee attendance and counseling,
- Was successful in attaining budget expectations; sales exceeded projected budget by 5%
- Brought new items into the outlets in order to increase sales
- Resolved guest concerns and complaints in order to maintain a positive atmosphere
6-10 years of experience
Trained 10 to 15 cooking externs and employees how to prep food, cook meals, and encouraged them to explore their creativity
- Created new recipes and menus for special events
- Prepared meals to feed groups of 120 to 400 people
- Coordinated with Executive Chef in conducting daily inventory and organizing restaurant, including creating prep list, cleaning procedures, and food safety
- Lead pre-meal meeting that addressed staff questions and prepared for an accurately ran kitchen
- Conducted quality control and monitored fresh product delivery
- Prepared meals in a high-volume kitchen with exceptional quality, emphasizing fine details precision and presentation
0-5 years of experience
Set professional buffet line with salads, entrees, desserts and coffee stations.
- Served at banquets and in restaurant area.
- Acted as banquet houseman.
- Directed and supervised staff members engaged in daily operations.
- Assigned posts and designated duties.
- Provided excellent customer service in a prompt and courteous manner.
- Attended to reception set up and table placement as well as Standard Chevron, Theatre, Classroom and Conference.
0-5 years of experience
Initiated and motivated sales department to include gratuity for group business
- Successful in reaching the department’s goal for quality of service score from a 76.5% to a score of 79.8%
- Received department of the quarter in Dec. ’12
- Organized and responsible for weekly Manager’s Reception
- Implemented sales programs in order to increase productivity in Room Service
- Responsible in supporting the quarterly statement of profit and loss
- Assisted with managing liquor control at an average of 18%
0-5 years of experience
Ensured compliance with all regulatory requirements and facilitaed inspections..
- Maintained contact with kitchen staff, management, serving staff and customers’ concerns were addressed
- Hired, trained, and supervised food and beverage service staff.
- Utilized computers to track orders, manage inventory, and process payments
6-10 years of experience
Recruited, hired, scheduled, and motivated a staff of up to 20 employees.
- Work varied shift schedule including lunch and dinner shifts, opening and closing the restaurant
- Oversee inventory control, ordering, food sanitation and quality control of food products.
- Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
- Supervised the preventative maintenance and upkeep of equipment, and facility.
- Supervised the overall performance of food service facility and kitchen operations.
- Promoted to facility manager 2008
- Awarded employee of the year in 2008
0-5 years of experience
- Reduced food cost from 56% to 34% in less than 30 days.
- Inventory control and management and menu planning.
- Revised menu’s to reflect less labor cost’s and more profitability.
0-5 years of experience
Supervised and coordinated activities of dining room personnel to provide fast and courteous service to hotel guests.
- Assigned work tasks and coordinated activities of dining room personnel to ensure prompt and courteous service.
- Inspected dining room serving stations for neatness and cleanliness, and requisitioned dining room supplies.
- Scheduled reservations, monitored waiting list, and ensured the needs of the guests are met while they are waiting.
- Warmly greeted guests, escorted them to tables, and provided menus and information on daily specials.
- Accurately identified special ingredients and cooking method employed, and advised on selection.
- Itemized and totaled customer orders at checkout counter, and accepted payment.
- Provided hotel guests with a pleasant dining experience and quality service.
- Worked with management to plan and organize catered hotel seminars.
0-5 years of experience
- Managed all food service employees throughout shift.
- Maintained labor percentages and product usage throughout shift to maximize profitability.
- Assisted Food and Beverage Director with inventory, drink promotions, and assisted in creating new procedures and forms.
- Provided excellent customer service. Developed repeat business by establishing lasting relationships with guests.
0-5 years of experience
Contribute to the revenue of a $6.5 million entity by controlling costs and up-selling services and products
- Train, assign tasks, prepare schedules, cut liabilities, update and file paperwork, analyze financial documents, understand transaction related reports, and reconcile discrepancies
- Take thorough inventory and verify assets on hand to complete an accurate order
- Evaluate summarized reports for financial accounting statements at the end of a 24 hour financial period
- Understanding of HIPAA laws and other policies and procedures with regard to employee rights
- Appraise situations under high stress and make accurate decisions
- Communicate with a large diverse staff
0-5 years of experience
Supervises up to 10 employees
- Interviewed, hired, and trained employees
- Addressed complaints and resolved problems
- Trained workers
- Assigned and coordinated work of employees
- Supervised serving of meals
- Inspected kitchen and dining areas
- Ensured sanitary standards
0-5 years of experience
Anticipated customer and store needs by constantly evaluating environment and customers for cues.
- Followed all brand expectations and trainings.
- Responsible for ordering, purchasing and invoicing, working with a Varity of venders and improving margins.
- Organized marketing events, special dinners and opportunities to increase sales.
- Demonstrated a positive attitude and energetic personality with a strong work ethic
0-5 years of experience
Ensured staff worked together as a team to provide optimum service
- Assisted management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees
- Welcomed and acknowledged all guests according to company standards, address guests’ service needs, and thanked guests with genuine appreciation
- Developed and maintained positive working relationships with others, supported team to reach common goals, and listened and responded appropriately to the concerns of other employees
- Ensured adherence to quality expectations and standards; and identified, recommended, developed, and implemented new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings
0-5 years of experience
- Ensured the Marriott brand standards, policies, and procedures for all hotel departments
- Managed and supervised The Fire and Water Fish and Chop House Restaurant morning/evening shift
- Waited on and served guests breakfast, lunch, and dinner
- Delivered food and beverages to guests room
0-5 years of experience
Opened the Urban Plum Restaurant in 2010 (175 seats)
- Managed Room Service (161 room hotel)
- Supervised Kitchen, Restaurant, Bar, Banquet, Gourmet Coffee Shop
- Maintained and ordered all inventories for FOH/BOH
- Responsible for all scheduling and approving of payroll (ADP)
- In charge of all menus for FOH/Promotions
- Hands on Manager in all departments
0-5 years of experience
Managed staff on the front-end of the restaurant, which included dining areas as well as bar.
- Maintained restaurant inventory of kitchen ware, products, food stuffs, beverages including wine and spirits.
- Assigned duties, responsibilities, and work stations to employees in accordance with work requirements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
0-5 years of experience
Greet guests and seat them at tables or in waiting areas
- Prepare cash at beginning of each shift. Close out cash and credit card payments to reconcile
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Supervised staff of 3
6-10 years of experience
Supervised and trained servers and hosts, ensuring guest satisfaction while creating new avenues to increase revenue. Created schedules and revenue forecasts.
- Assisted high profile guests with reservation and special needs assuring accuracy in deployment of task given.
- Placed and received orders worked with vendors to assure accurate deliveries.
- Assisted in training of staff and new managers assuring proper knowledge was given. Held monthly staff meetings to alert staff of updated information and gave occasional tests to assure retention.
10+ years of experience
Supervise a staff of 10 ensuring they are following all policy, procedures and brand standards.
- Responsible for scheduling employees based on projected occupancy.
- Responsible for alcohol ordering and inventory for all operations of the hotel.
- Manage Telecommunications.
- Provide customer service to a variety of hotel guests including large business and training groups.
- Responsible for all monetary transactions.
6-10 years of experience
Supervised upscale high volume venue restaurant and bar
- Created check average incentive
- Supervised all keg sales
- Responsible for weekly schedule of a staff of 20
- Managed all repairs and restaurant upkeep
- Daily operations supervisor
0-5 years of experience
- Consistently provided training for service staff and established accountability for maintaining the highest service standards
- Ensure on a daily basis that fine dining techniques are practiced at all times within the restaurant
- Setup up a system of ordering to ensure that restaurant needs are full filled on time
- Completed weekly and monthly reviews of staff and constantly provided feedback throughout each shift
- Networked with other outlets and depts. throughout the casino and hotel property to gain knowledge of current business trends and to forecast for upcoming events
0-5 years of experience
- Monitored and observed the day-to-day activities of subordinates, coordinates breaks for hourly associates, and keeps management informed of area activities and any significant problems.
- Trained staff and ensured efficient operation of restaurant.
- Completed opening, daily and closing procedures/checklists in accordance with company policies/procedures.
- Coordinated with management for on-the-job training of new associates.
- Operated cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times.
- Transferred supplies and equipment between storage and work areas by hand or use of a hand truck.
- Implemented product rotation based on product code dates in warehouse and concepts, orders product and participates in physical inventory counts as required.
- Resolved customer complaints in a manner consistent with company policy, and with customer satisfaction in mind.
6-10 years of experience
Hotel/Resort consisting of 5 Towers with over 2,500 rooms and a spectacular 160,000 square feet of Gaming Space.
- Average year round hotel occupancy of 92% with average daily check-in/check-out ratios of 1500 rooms with peeks at 22,000
- Assisted with Daily Operations of 9 Restaurants including 3 Bars.
- Total of 17 games to deal with over 130 Casino Gaming Tables
- Responsible for but not limited to inventory control, scheduling and forecasting
0-5 years of experience
Supervise, support, schedule, assign daily work, inform and train team members in all restaurant activities and operations
- Monitor, observe and assist in evaluating team member performance
- Support and assist team members in handling guest inquiries and requests and in resolving guest complaints
- Ensure compliance with health, safety, sanitation and alcohol awareness standards
- Manage and monitor product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly
- Assist in monitoring inventory and inventory control
0-5 years of experience
Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Resolve customer complaints regarding food service.
- Observe and evaluate workers and work procedures to ensure quality standards and service.
- Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
- Perform various financial activities such as cash handling and deposit preparation.
0-5 years of experience
Supervise and coordinate activities of dining room employees to provide fast and courteous service to patrons
- Work with management in hiring and training employees, planning, assigning and directing work
- Address guest complaints and resolve guest problems
- Take part in food running, bussing, and setting tables, when necessary
- Assist in monthly beverage inventory
- Data entry for monthly profit and loss statements
6-10 years of experience
Enforces performance standards, policies and procedures as they relate to Venue operations, monitors Food Server service in the Restaurant.
- Ensures smooth and efficient operations on a continual basis thought out the shift.
- Responsible for daily, weekly and monthly inventories.
- Ensures the highest possible standards of guest service and associate relations are maintained and carried out in a fair and equitable manner.
- Ensures compliance with all health and safety standards/regulations as well as all applicable beverages, federal, state and local laws/ordinances.
- Responsible for listening to, evaluating and handling Guest complaints.
0-5 years of experience
Manage daily business operation and generate over $1,200 income daily
- Ensure cash is secured and equal to cash register’s receipt at the end of shift
- Hire, train, and supervise employees
- Handle bookkeeping and cash flow and report to manager
- Create effective advertisements and marketing to increase daily sales
- Negotiate and settle complaints when customers are unsatisfied with the food or service
0-5 years of experience
Mantained balance on floor and with kitchen
- Implemented all company policies
- Responsible for staff scheduling
- Assisted in developing weekly cocktail specials
- Conducted monthly inventory checks
6-10 years of experience
Oversees Restaurant, Personnel, Menus, Inventory
- Supports the organization in achieving the revenue targets and corporate strategic objectives and operational goals
- In collaboration with Human Resources, recruits, hires, and trains staff employees due to organizational capacity needs and business expansion.
- Participates in making decisions and supports Restaurant Manager in daily operations
- Closely works with various departments including contracts and procurement, legal, ethics, HR, accounting and operations.
- Consistently exceeds clients’ needs, keeps great relationship with existing clients and solves issues in timely manner.
6-10 years of experience
- This is the highest title in in the food and beverage division of the company
- Train, direct, and manage 10 employees in food and beverage related activities
- Handle inventory twice a month, plan menu, and prepare all foods (soups, sauces, specials)
- Consistently lowered food costs to be between 28%-34%
0-5 years of experience
- Managed daily operations in the restaurant, pool bar, lobby bar, room service and banquets.
- Supervise banquet servers, attendants, bartenders and other staff in F&B outlets.
- Execute banquet events according to the banquets order and catering specifications (BEO’s).
- Developed and executed events enhancing staff moral, training and sales techniques.
0-5 years of experience
Complete opening and closing duties including setting up necessary supplies and tools and cleaning all equipment and areas
- Monitor dining rooms for seating availability, service, safety, and well being of guests
- Complete scheduled inventories and stock and requisition necessary supplies
- Ensure staff is working together as a team to ensure optimum service and that guest needs are met
- Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings
0-5 years of experience
Help design the menu each day, taking stock of what the kitchen staff needs to provide the menu.
- Committed to quality service and food and beverage knowledge.
- Demonstrated ability to check freshness of food and ingredients prior to cooking.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
0-5 years of experience
Responsible for daily operation of service for a poolside restaurant and bar with 180 seats in outdoor setting; also overseeing food, beverage and beach set-up accommodations with beach attendants servicing up to 300 beach guests per day.
- Hire, schedule and train 30+ servers and beach attendants up to club standards.
- Maintain communication with General Manager, Executive Chef and Food & Beverage
- Responsible for ordering and inventorying all food and beverage supplies to carry out service.
0-5 years of experience
Motivate teams to guarantee optimum service to exceed guests expectations
- Support in hiring, training, scheduling, evaluating, counseling, motivating and developing employees
- Strategize new ideas and make recommendations on problem solving any current issues
- Interdepartmental communications
- Identify and implement new ways to increase organizational efficiency, productivity and quality
- Complete opening and closing duties
- Manage scheduling, payroll, submitting work orders, and inventory control
6-10 years of experience
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting
supervisory activities, such as creating work schedules or organizing employee time sheets.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary
- Supervise and participate in kitchen and dining area cleaning activities.
- Perform various financial activities such as cash handling, deposit preparation, and payroll.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
0-5 years of experience
Greeting customers while offering super customer service attention, taking, assembling and presenting food orders, requesting and receiving payment, operating the cash register.
- Cleaning in accordance to our company’s sanitary standards including but not limited to: sweeping and mopping floors, cleaning walls, tables, counters, kitchen and service equipment. Cleaning the customer service area, removing trash, cleaning restrooms and checking the parking lot.
- Assisting new crew members in learning their new job skills.
- Cooking and preparing food for sale.
- Deliveries; off-loading trucks, storage and movement of raw product to the work area.
- Checking stock of products and insuring proper stock levels and rotation.
- Checking equipment to ensure that it is in proper working order, letting the management team know if there might be a problem.
- Backing up other crew members in their jobs, assist in any area to ensure that the food is being prepared, packaged and delivered to customer in a timely manner.
0-5 years of experience
Proficiently steer efficient, quality-focused and cost-effective restaurant operations by anticipating guests’ needs, delivering top-notch service, and motivating staff to exhibit productivity excellence.
- Perform menu planning, program POS systems, and constantly enforce adherence to strict sanitation standards, liquor laws, and safety regulations.
- Train, mentor, and coach servers, bartenders, and hosts to deliver exemplary guest service.
- Ensure staff is properly trained in responsible sale of alcohol to guests.
- Proactively conduct pre-meal briefings with chef and restaurants managers to educate staff on menu items including ingredients, preparation methods, and special promotions.
- Draw upon sound financial skills to track daily revenues, administer payroll, and monitor labor expenses to ensure goal attainment and budget compliance.
6-10 years of experience
Promoted to Restaurant Supervisor In Ocotober of 2011
- In charge of all running restaurant while GM or Assistant manager were gone
- Handling cash drawer changes, shift change deposits, taking all deposits to the bank, and paperwork for opening and closing of the store
- Continuously making sure every guest in the restaurant is taken care of in the restaurant at all times
- Continuously living our Visions, Values and Cultures, and always striving for relentless improvement in everything that I do
0-5 years of experience
Casual dining restaurant with a busy bar and lounge area.
- Oversees the daily operations of the restaurant and room service areas
- Creates the weekly schedule for the employees
- Trains new hires which also include international and summer hires
- Responsible for the weekly beverage order and monthly inventory count
- Executes monthly department meetings on new policies and training topics
0-5 years of experience
Greet and seat guests, and present menus and wine lists
- Supervise and participate in kitchen and dining area cleaning activities
- Resolve customer complaints regarding food service
- Schedule parties and take reservations
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
0-5 years of experience
- Accept and accomplish all tasks set upon me by the corporate office and the management team to optimize the flow of business in a high volume, multi-million dollar company
- Open the restaurant to ensure that all equipment and surrounding areas are clean and in working order to guarantee that all associates and guests are in an efficient and safe environment
- Streamline day to day procedures to ensure profitability
- Attend to all guest requests, complaints, etc. and communicate these issues with appropriate personnel
- Assist in the continuing educational programs of the restaurant, attending and participating in weekly training classes for the service staff in the following areas: customer service and engagement; standards of service; food and wine knowledge; product presentation
- Utilize cross training in each front-of-house position, along with banquet training, to assist when necessary
Restaurant Supervisor Duties and Responsibilities
No two restaurant supervisors are exactly alike, as specific duties vary from employer to employer. However, after analyzing online job postings, we identified several core duties and responsibilities common to the job:
Hire and Train Staff From cooks to waitresses, a restaurant supervisor is responsible for hiring all restaurant staff. They interview candidates, make personnel decisions, set schedules, and oversee training programs. Restaurant supervisors might write job descriptions, place help wanted ads, and review the performance of each employee.
Monitor Customer Experience Restaurant supervisors typically visit dining tables to check on guests and make sure they are satisfied with food choices and service. They get opinions about the restaurant’s food, menu, ambience, and other factors. They oversee food presentation, ensure restaurant cleanliness, manage restaurant decor, and review customer survey responses to identify areas in which customer service can be improved.
Manage Inventory While restaurant supervisors might delegate some inventory duties to head waiters or waitresses (such as ordering napkins, table linens, and other supplies) and others head chefs (such as cooking ingredients), they oversee all inventory activities in a restaurant. They generate inventory reports and make sure that all needed materials are on hand at all times.
Ensure Adherence to Food Safety and Sanitation Standards Restaurant supervisors consistently inspect a restaurant’s kitchen and oversee food preparation to determine whether all food safety and sanitation regulations and standards are being met. To this end, they check for food stock rotation, proper cleaning of kitchen equipment and handling of food, and removal of spoiled or outdated food items.
Restaurant Supervisor Skills and Qualifications
Do you possess strong people skills? Are you prepared to work in a fast-paced environment? Do you enjoy providing top-notch customer service to restaurant patrons? You would make a great restaurant supervisor. After examining several online job postings, we found that employers favor candidates who display the following skills:
- Project management – budgeting, cost estimating, and scheduling are the main project management tasks that restaurant supervisors should be adept at
- Physical fitness – restaurant supervisors should be able to stand for long periods of time, and lift and carry incoming inventory items when necessary
- Mentoring skills – the ability to assess an employee’s strengths and weaknesses, supply adequate training, and teach them the skills needed to be successful in their given position is crucial for restaurant supervisors
- Communication skills – restaurant supervisors spend their days talking to customers, staff, and restaurant owners, and they must possess strong verbal communication skills to converse with a wide variety of individuals
- Interpersonal skills – an outgoing, eager-to-serve personality fits best with the restaurant supervisor role
- Organization skills – from arranging dining areas to setting employee schedules, restaurant supervisors must have strong organization skills
- Team building – it’s important that restaurant supervisors are able to develop strong teams of servers, preparers, hosts or hostesses, cleaning crews, and other personnel to create successful restaurant operations
Restaurant Supervisor Education and Training
A review of online job postings reveals that few employers require more than a high school diploma or its equivalent from prospective restaurant supervisors. However, some upscale hotels or restaurants might prefer job candidates who have successfully completed a four-year degree program in hospitality, food service, or restaurant management. Many such programs include an internship that allows candidates to gain hands-on experience in the fast-paced world of restaurant supervision. Voluntary certifications, such as the Foodservice Management Professional (FMP) designation, are available from professional organizations and could be helpful for advancing in a restaurant management career.
Restaurant Supervisor Salary and Outlook
According to the most recent information provided by the Bureau of Labor Statistics (BLS), restaurant supervisors earn a median annual salary of $52,000. Those earning in the 10th percentile are paid about $30,000 annually, while top earners can realize a median yearly wage of just over $90,000. Salaries vary widely depending on where a restaurant supervisor works. For example, the BLS reports that those working in special food services can make an average salary of just over $61,000 per year, while those working for restaurants make $54,300, and those employed in the travel industry can earn as much as $67,000. In a full-time role, restaurant supervisors often enjoy health insurance benefits, paid time off, and bonuses. The BLS reports a projected growth rate of 9 percent for restaurant supervisors through 2026. The trend of eating out or getting takeout is expected to continue in the US during this period, resulting in this increased demand for restaurant supervisors.
Helpful Resources
Do you feel that a career as a restaurant supervisor would serve you well? Check out the resources we’ve provided below to get more details about what this career choice entails and what you can expect when you choose to work in this field:
National Restaurant Association – let the NRA help you become a successful restaurant supervisor by accessing its webinars, attending its conferences, networking with fellow professionals, and reviewing helpful articles and papers
The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation – from cost control to kitchen management, this award-winning book, written by an experienced national and chain restaurant manager, is a thorough how-to guide for anyone starting out as a restaurant supervisor or seeking to start their own food service venture
How to Rock Restaurant Management: 5 Ingredients to Leading a Successful Team – both experienced and novice restaurant supervisors can find value in this book, which gives in-depth advice about customer relations, time management, team building, and more
Modern Restaurant Management – this extensive site allows restaurant supervisors to review industry trends, study marketing practices, read equipment reviews, get details about restaurant financial management, and gain insight into menu planning and other relevant strategies
Restaurant Facility Management Association – restaurant supervisors who become RFMA members can enjoy professional development and networking opportunities such as webinars, conferences, videos, and publications. They can also review best practices and industry standards
Restaurant Hospitality – restaurant management tips and strategies, current trends, menu ideas, and operations processes are at the heart of this website, which supports both new and seasoned restaurant supervisors
Restaurant Management: A Best Practices Approach – this comprehensive book covers all aspects of working as a restaurant supervisor, from budgets to menus. Read it to study key terms, franchising, pricing methods, and so much more
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
