Restaurant Supervisor

RESTAURANT SUPERVISOR – JOB DESCRIPTIONCompany: IDLI GHAR Foods Pvt. Ltd.

Industry: QSR / Restaurant – South Indian Food

Location: Ahmedabad

Position: Restaurant Supervisor

Reports To: Store Manager / Management

Job PurposeThe Restaurant Supervisor is responsible for the smooth day-to-day operation of the outlet.

The Supervisor must ensure that customers receive fresh food, fast service, hygienic surroundings and a positive experience, while maintaining staff discipline, SOPs, food quality and operational standards.

The Supervisor should behave like an owner of the shift, not simply a person who gives instructions.

• Key Responsibilities1. Outlet OperationsEnsure the outlet opens and closes on time.
• Check that all opening and closing procedures are completed.
• Ensure all counters and service stations are ready before operations begin.
• Monitor smooth operations during breakfast and evening service.
• Ensure required food items, packaging and supplies are available.
• Coordinate with the kitchen and service team.
• Prevent unnecessary delays in customer orders.
• Immediately resolve operational problems during the shift.
• 2. Customer ServiceWelcome and communicate respectfully with customers.
• Ensure orders are served quickly and correctly.
• Monitor customer waiting time.
• Handle customer complaints politely and professionally.
• Take immediate corrective action when a customer faces a problem.
• Collect customer feedback whenever required.
• Escalate serious complaints to management.
• Never argue with a customer.

3. Food QualityThe Supervisor must regularly check:

• Taste
• Freshness
• Temperature
• Portion size
• Presentation
• Consistency
• Sambar and chutney quality
• Idli softness
• Vada quality and oiliness
• Dosa quality, where applicable

Food that does not meet company standards should not be served to customers.

• 4. Speed of ServiceContinuously monitor order preparation and serving time.
• Coordinate between cashier, kitchen and service staff.
• Identify bottlenecks during rush hours.
• Ensure staff remain active and alert during peak periods.
• Ensure customers are not unnecessarily waiting for food, sambar, chutney or additional items.

5. Hygiene & CleanlinessCheck cleanliness of:

• Kitchen
• Service counter
• Dining/standing area
• Floors
• Tables
• Wash area
• Utensils
• Equipment
• Dustbins
• Staff uniforms
• Food storage areas

The Supervisor must ensure cleaning schedules and hygiene SOPs are followed throughout the shift—not only before opening or after closing.

• 6. Team SupervisionAllocate duties to employees at the beginning of the shift.
• Conduct short team briefings when required.
• Ensure employees understand their responsibilities.
• Monitor employee performance.
• Train new employees.
• Guide