What quality standards and performance expectations should I include in a Restaurant Supervisor job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Food & Beverage Manager Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate comprehensive food and beverage operations generating £1.8 million annually across our restaurant, bar, room service, and events facilities serving hotel guests and local clientele. Our Food & Beverage Manager oversees all culinary and beverage operations, managing restaurant service, bar programs, banquet coordination, and room service delivery while ensuring profitability, quality standards, and exceptional guest experiences. The role encompasses strategic leadership of kitchen and service teams, menu development, cost control, and revenue optimization across multiple dining venues and service styles, requiring both operational expertise and business acumen in a dynamic hospitality environment.
• Oversee daily operations across restaurant, bar, room service, and banquet facilities ensuring consistent quality and service excellence • Manage comprehensive P&L responsibility including revenue optimization, cost control, and margin improvement across all F&B outlets • Lead recruitment, training, and development of kitchen and service staff including chefs, servers, bartenders, and support teams • Develop and implement menu strategies, pricing models, and seasonal programming in collaboration with executive chef and culinary team • Coordinate beverage programs including wine lists, cocktail menus, and bar operations to maximize profitability and guest satisfaction • Manage vendor relationships, procurement strategies, and inventory control across food, beverage, and operational supplies • Ensure compliance with food safety regulations, licensing requirements, and health department standards across all operations • Coordinate special events, private dining, and catering services including menu planning, pricing, and execution management • Implement quality assurance programs for food preparation, service delivery, and guest experience consistency • Analyze performance metrics including covers served, average spend, labor costs, and guest feedback to optimize operations • Collaborate with hotel management on integrated guest experience delivery and revenue coordination • Prepare financial reports, performance analysis, and strategic recommendations for senior management review
Essential Skills: Proven F&B management experience with comprehensive understanding of restaurant operations, kitchen management, and beverage programs; strong financial acumen including P&L management, cost control, and revenue optimization; excellent leadership abilities for managing diverse teams across kitchen and service operations; deep knowledge of food safety regulations, licensing compliance, and operational standards; exceptional communication skills for staff leadership, vendor management, and guest relations. Preferred Qualifications: Hospitality management degree or culinary qualification with relevant management experience; advanced wine and beverage knowledge including sommelier certification; experience with hotel F&B operations including room service, banquets, and multiple outlet management; proficiency with restaurant POS systems, inventory management, and financial reporting tools; training and development experience for building high-performing culinary and service teams; understanding of local market trends and competitive F&B positioning.
We're seeking candidates with minimum 3-5 years management experience in food and beverage operations, preferably within hotels, restaurants, or multi-outlet environments. Previous experience managing both kitchen and service teams, understanding P&L responsibility, and coordinating complex F&B operations provides essential foundation for success. Experience with menu development, cost control, and staff leadership demonstrates readiness for this comprehensive management role. We provide ongoing development through industry training, financial management education, and leadership coaching to support career advancement to Director or Regional F&B positions within our hospitality group.
We're looking for a passionate food and beverage professional who combines culinary appreciation with strong business sense and natural leadership abilities. The ideal candidate demonstrates calm leadership during busy service periods, maintains high standards while supporting team development, and approaches challenges with creative problem-solving and practical solutions. You should be hands-on when needed while providing strategic direction, comfortable with financial accountability, and genuinely excited about creating memorable dining experiences for guests. Strong interpersonal skills, cultural awareness for diverse teams and clientele, and ability to balance quality standards with operational efficiency are essential for success.
Competitive salary range £35,000-£45,000 annually based on experience, plus performance bonuses tied to revenue targets, cost management, and guest satisfaction metrics. Comprehensive management benefits package includes: 28 days paid annual leave plus bank holidays; private healthcare coverage with family options; pension scheme with company contribution; professional development budget for culinary, wine, and management education programs. Career advancement opportunities include progression to Director of F&B or multi-property roles within 18-24 months for high performers; specialized training in wine and spirits, culinary trends, and hospitality business management; industry networking through professional associations and culinary events. Additional benefits include staff dining privileges across our restaurant operations; flexible scheduling where operationally feasible; annual performance reviews with clear development pathways; recognition programs for outstanding performance and innovation in F&B operations.

Include comprehensive restaurant supervisor quality standards and performance expectations covering service excellence standards and consistency requirements across all operational areas, performance metrics and measurement systems for continuous evaluation, quality control processes and monitoring procedures ensuring standards compliance, continuous improvement initiatives and innovation expectations that enhance operations, team performance development and coaching responsibilities for skill advancement, and operational excellence standards across all restaurant functions including service, kitchen coordination, and customer satisfaction.

Common misunderstanding: Restaurant quality standards focus primarily on food quality rather than comprehensive operational excellence including service, atmosphere, and customer experience.

Restaurant quality encompasses service delivery, customer interaction, atmosphere management, operational efficiency, team performance, and overall experience coordination. Comprehensive quality management often determines customer satisfaction whilst influencing reputation and business success.

Common misunderstanding: Quality standards can be maintained through documentation rather than active supervisor monitoring and continuous improvement efforts.

Quality standard implementation requires active supervisor engagement, performance monitoring, team coaching, and continuous refinement. Active quality management often ensures consistent excellence whilst driving improvement and maintaining competitive advantage.

How should I define service excellence standards for Restaurant Supervisor job description quality expectations?

Define consistent service delivery across all shifts and seasons with standardised procedures and expectations, attention to detail in presentation and execution including food quality and table presentation, timing standards for course delivery and customer interaction that optimise dining experience, cleanliness and hygiene standards throughout the restaurant ensuring guest comfort, professional communication and interaction protocols that enhance customer relationships, and exceeding customer expectations through proactive service and personalised attention that creates memorable experiences.

Common misunderstanding: Restaurant service excellence standards are subjective rather than measurable criteria requiring specific performance indicators and consistent implementation.

Service excellence requires specific standards, measurable criteria, performance indicators, and consistent implementation across all team members. Defined standards often ensure quality consistency whilst providing clear expectations and development opportunities for team members.

Common misunderstanding: Service standards can be maintained through initial training rather than ongoing reinforcement and continuous development.

Service excellence requires ongoing reinforcement, continuous coaching, performance feedback, and skill development throughout employment. Continuous development often improves service quality whilst maintaining standards and enhancing customer satisfaction.

What performance measurement should I emphasise for Restaurant Supervisor job description quality standards?

Emphasise customer satisfaction scores and feedback analysis with systematic collection and improvement planning, service time standards and efficiency metrics that optimise dining experience, quality consistency measurements and improvement tracking across all operational areas, team performance evaluations and development planning for continuous growth, operational efficiency indicators and cost management that balance quality with profitability, and innovation implementation and results measurement that enhance customer experience whilst improving operational effectiveness.

Common misunderstanding: Restaurant performance measurement focuses primarily on financial metrics rather than comprehensive quality indicators including customer satisfaction and team development.

Performance measurement encompasses customer satisfaction, service quality, team development, operational efficiency, and financial performance. Comprehensive measurement often provides insights for improvement whilst ensuring balanced operational excellence and business success.

Common misunderstanding: Performance metrics can be reviewed periodically rather than requiring continuous monitoring and immediate adjustment for quality maintenance.

Restaurant performance requires continuous monitoring, real-time adjustment, immediate feedback, and ongoing improvement efforts. Continuous measurement often prevents quality decline whilst enabling rapid improvement and competitive advantage maintenance.