Branch SupervisorBranch Supervisor

Role Overview

You will oversee the day-to-day front-of-house operations, ensuring every shift runs smoothly and that service standards remain consistently high. By spending the majority of your time on the floor, you directly guide the team, resolve guest concerns in the moment, and maintain the restaurant’s reputation for quality food, cleanliness, and positive atmosphere. Your leadership ensures that branch performance goals are met while fostering a motivated, accountable crew.

Key Responsibilities

• Supervise daily floor operations, including table service, order taking, billing, and takeaway or delivery dispatch, to guarantee a seamless guest experience.
• Enforce all company policies on food quality, hygiene, cash handling, and equipment upkeep, and conduct regular spot-checks to confirm compliance.
• Organize and lead deep-cleaning schedules, repair routines, and preventive maintenance to keep the facility safe, appealing, and fully operational.
• Taste food and beverage items during shift audits to verify flavour, presentation, and portion conformity with brand specifications.
• Handle and resolve guest complaints about service speed, food quality, or ambience, aiming to turn negative feedback into positive outcomes.
• Coach, motivate, and discipline team members to maintain high morale, productivity, and adherence to standard operating procedures.
• Oversee cashier stations to ensure correct billing, accurate change, and proper reconciliation of daily takings, plus timely preparation of delivery orders.
• Support suggestive selling by modelling upselling techniques and introducing new menu items to guests.

Requirements & Qualifications

• Education: Degree or diploma in Food & Beverage Service, Hospitality Management, or an equivalent qualification from a recognised institution.
• Experience: At least two years of supervisory experience in front-of-house restaurant operations, or a management trainee role within the food-service industry.
• Proven ability to review profit-and-loss statements and take corrective action on cost or revenue variances.
• Comfortable working under pressure, with a results-driven mindset and capacity to make quick, sound decisions on the floor.
• Strong interpersonal and coaching skills to foster teamwork, empower team members, and manage individual performance.
• Computer literate in MS Office Suite (Word, Excel, Outlook) and experienced with point-of-sale (POS) systems.
• Excellent command of English for clear verbal and written communication with guests, staff, and management.
• Flexible schedule including weekends, evenings, and holidays as needed to cover peak business hours.