Shift Supervisor

Role & responsibilities

1. Shift Operations

• Take complete responsibility for the smooth functioning of the assigned shift.
• Ensure the restaurant is fully prepared before opening/service.
• Allocate team members to stations and ensure adequate manpower during peak hours.
• Monitor service flow and ensure orders are delivered within the defined TAT.
• Coordinate between FOH and BOH to ensure smooth operations.
• Handle operational issues during the shift and escalate major concerns to the Restaurant Manager.

2. Team Supervision

• Supervise and guide team members during the shift.
• Conduct shift briefings and communicate daily priorities, targets, offers, and operational updates.
• Monitor attendance, grooming, discipline, productivity, and performance.
• Support new employees with on-the-job training.
• Ensure proper shift handover between teams.

3. Pizza & Kitchen Operations

• Ensure pizzas, pasta, starters, salads, desserts, and other products are prepared as per standard recipes and SOPs.
• Monitor portioning, toppings, cooking time, presentation, and product consistency.
• Ensure adequate mise en place and availability of critical ingredients.
• Monitor food quality and immediately address any deviation.

4. Guest Experience

• Ensure guests receive prompt, courteous, and professional service.
• Monitor table service, order accuracy, food presentation, and guest feedback.
• Personally handle guest complaints and service recovery wherever required.
• Ensure takeaway and delivery orders are packed accurately and dispatched on time.
• Maintain the overall ambience and service standards of the restaurant.

5. Cash & POS Management

• Ensure all orders and payments are properly recorded in the POS.
• Monitor cash, card, UPI, and other payment transactions as per Company procedures.
• Ensure no personal UPI/QR code or unauthorised payment method is used for guest transactions.
• Support cash closing and reconciliation at the end of the shift.
• Report any discrepancy immediately to the Restaurant Manager.

6. Inventory & Cost Control

• Monitor availability of key ingredients and operational supplies.
• Ensure proper portion control and minimise food wastage.
• Follow FIFO/FEFO and proper storage procedures.
• Record and report wastage as per SOP.
• Inform the Manager about low-stock or urgent procurement requirements.

7. Hygiene & Food Safety

• Ensure strict adherence to food safety, hygiene, grooming, and sanitation standards.
• Conduct regular checks of kitchen, dining, storage, washrooms, and service areas.
• Ensure proper temperature control, labelling, storage, and handling of food.
• Report any food safety or hygiene concern immediately.

8. Opening & Closing

• Complete opening and closing checklists as applicable.
• Ensure equipment, kitchen, dining, and service areas are ready for operations.
• Verify closing stock, cash, POS, cleaning, and security requirements.
• Ensure proper handover to the next shift/Manager.

Preferred candidate profile

• Education: 12th pass / Diploma / Degree in Hotel Management or equivalent.
• Experience: 24 years of experience in restaurant operations, preferably in Pizza QSR, Casual Dining, Continental or Italian restaurants.
• Prior experience in a Shift Supervisor / Captain / Senior Steward / Team Leader role will be preferred.
• Good understanding of FOH & BOH restaurant operations.
• Basic knowledge of pizza, pasta, Italian/Continental food operations is an advantage.
• Strong understanding of guest service and complaint handling.