Supervisors High-End Lounge / Restaurant

Role Overview

The Restaurant & Lounge Supervisor is the person who keeps the floor running once the doors open — directing the team, protecting service standards, and making sure every guest leaves with a reason to come back. This role sits between the management team and the front-line staff, translating targets and standards into real behaviour during busy shifts. In a high-end lounge setting, where atmosphere and consistency matter as much as the food and drink, this position directly shapes the venue's reputation night after night.

Key Responsibilities

• Run the floor during service, directing hosts, servers, bartenders and runners so that seating, orders and table turns flow smoothly even at peak volume.
• Lead pre-shift briefings, assign stations and side duties, and set the tone for the shift by communicating specials, VIP arrivals, reservations and any guest notes.
• Observe service as it happens and correct course in the moment — coaching staff on sequence of service, timing, posture and guest interaction rather than waiting for a post-shift debrief.
• Own guest recovery: step in early on complaints or service gaps, resolve them with judgement and discretion, and follow up so the issue does not repeat.
• Monitor stock levels of beverages, glassware, linen and consumables, and coordinate with the kitchen and bar so service never stalls for lack of supply.
• Prepare and check rotas and attendance records, adjusting staffing to forecast covers and flagging gaps to management before they affect service.
• Oversee opening and closing routines, including cash handling and till reconciliation, POS reporting, security of stock and premises, and health, safety and hygiene checks.
• Train and develop new team members, assess their progress, and provide candid feedback that raises the overall capability of the floor team.

Requirements & Qualifications

• Minimum 5 years working in a high-end lounge, premium restaurant or comparable hospitality venue, with direct exposure to demanding, high-volume service.
• At least 3–5 years in a supervisory or team-lead capacity, with demonstrable responsibility for staff and shift outcomes.
• Proven leadership and team-management ability — comfortable giving direction to peers, holding standards, and earning respect rather than demanding it.
• Excellent customer service and communication skills, with the confidence to engage guests, senior colleagues and staff alike.
• Hands-on capability in daily lounge/restaurant operations: rota planning, stock control, cash and POS handling, and opening/closing procedures.
• Strong working knowledge of hospitality standards, service sequence and the details that shape guest experience in a premium setting.
• A polished, professional presence and the composure to stay measured and decisive through the busiest service periods.
• Availability to work evenings, weekends and late-night service, as dictated by the venue's operating hours. Hospitality or hotel-management training is welcomed, though a demonstrated track record on the floor carries the most weight.
  
  

  send your updated CV to [email protected] Subject line: SUPERVISORS - HIGH-END LOUNGE/RESTAURANT - {Your Name] People Opportunities Growth