Evening Dining Room Supervisor Job Description

General Characteristics

This position is primarily responsible for a high level of customer satisfaction by assuring quality, hospitality, and service in all aspects of the restaurant's evening operation. This role involves leadership, staff supervision, guest satisfaction, and adherence to restaurant standards. This position must also assure that all products from the kitchen meet the highest quality standards before being served. In addition, this position is responsible for assuring that sales levels are maximized using a variety of accepted methods and by developing and maintaining interdepartmental cross-referencing. This person must apply a high level of professionalism in their ability to train, direct, delegate, and motivate service staff according to company standards. The Evening Dining Room Supervisor performs with a "hands-on" approach in all aspects of evening services. It is vital to have a natural ability and ambition to develop a successful and prosperous relationship with all clients, specifically tour group leaders and, of course, all important guests.

Key Responsibilities & Accountabilities

• Shift Start - Leadership & Setup (Before Service): Greet and check in all evening staff upon arrival (2:30 PM, 3:00 PM, 5:30 PM). Review the floor plan and any special notes for the evening, including VIPs, dietary needs, and large groups. Assign or confirm roles for the bartender (using TouchBistro), food runner (water, dessert orders, cutlery), and busser (table resets, cleanliness). Ensure the team understands their responsibilities and timing. Supervise the restaurant flip from deli to evening service at 5:00 PM, ensuring menus, candles, and flowers are placed on tables. Verify the menu station and service areas are organized. Check the dining room for cleanliness and alignment. Confirm the bar is fully stocked and clean, the food running station is ready, and roll-ups, water glasses, and side plates are set on tables.
• During Service - Monitoring & Support: Float between the bar, dining room, and kitchen to observe operational flow. Provide support as needed, including assisting with drink preparation during high volume, expo duties (managing timing and communicating with the kitchen), and helping food runners with large trays or special orders. Monitor guest satisfaction by responding immediately to requests, special needs, or complaints. Supervise staff to ensure food runners check plates before serving, bussers reset tables quickly and keep the floor spotless, and bartenders maintain drink consistency and speed. Encourage clear and polite communication among team members. Remind the team to use their own TouchBistro numbers and follow protocol (e.g., food runner does not close checks). Ensure that customers receive a premium product and service by maintaining standards of professionalism among co-workers, and supervise individual plate presentations, addressing appropriate attire, grooming, etiquette, attitude, sales, and motivation. Accountable for increasing sales in the dining room by upselling.
• After Service - Closing & Debrief: Verify the dining room is cleaned and reset. Ensure the bar is cleaned and restocked. Confirm trash bins are emptied. Check that cutlery is sorted, polished, and rolled properly. Confirm all team members complete their assigned closing tasks. Conduct final checks to ensure water is refilled and service tools are back in place. Walk through the restaurant to double-check deep clean areas, including window sills, baby chairs, and order stations. Discuss with each team member what went well and any issues encountered. Report any supply shortages, guest concerns, or equipment problems to the manager or next shift lead. Leave shift notes for the morning team if necessary, especially regarding breakfast room setup.
• Operational & Financial Management: Manage cash systems, including daily sales receipts, balances, floats, and reconciliation. Maintain and analyze restaurant category reports to maximize sales. Conduct regular inventory of all beverages (soft drinks, juices, bottled water, etc.) and manage liquor and wine with regular inventory and cost control checks.
• Staff Management & Interdepartmental Coordination: Oversee staffing, people development, and training new staff on opening and closing procedures. Schedule staff for maximum productivity in keeping with the labor budget provided. Coordinate with all other departments to ensure thorough product knowledge for cross-department sales. Accountable for increasing sales in the dining room by upselling.

Knowledge and Skills Required (Know-How):

The Evening Dining Room Supervisor must possess a solid background in food service management, in-depth knowledge of inventory control systems for both food and beverage, and a natural aptitude towards quality customer service. Familiarity with computerized cash systems and knowledge of customer needs and current trends are also required.

Human Relations:

Ability to communicate effectively with all department heads and staff alike. Lead and develop productive staff while providing consistent products and assuring company goals are maintained. Possess knowledge of and ability to provide for tour representatives' requirements. Communicate with all departments to ensure sales are maximized.

Breadth of Management:

This position plays an important role in long-term revenues as a result of maintaining the company's high-quality reputation.

Minimum Job Requirements:

Tourism management degree and 2 to 3 years experience directly related to the specific accountabilities specified.

Knowledge, Skills, and Abilities Required:

• Knowledge of marketing strategies, processes, and available resources.
• Ability to create, compose, and edit written materials.
• Database management skills.
• Ability to gather data, compile information, and prepare reports.
• Knowledge of communication principles, media, and marketing techniques.
• Knowledge of marketing media and funding sources.
• Ability to use independent judgment and to manage and impart information to a range of clientele and/or media sources.