The Floor Supervisor is responsible for managing the day-to-day activities on the restaurant floor, supervising staff, maintaining service standards, ensuring cleanliness and hygiene, and providing customers with a smooth and pleasant dining experience.

Key Responsibilities

- Supervise and coordinate the activities of front-office, service, cleaning, and other floor staff.
- Ensure smooth and efficient restaurant operations during opening, peak hours, and closing.
- Allocate duties and work stations to staff according to operational requirements.
- Monitor staff attendance, punctuality, grooming, and discipline.
- Ensure customers are welcomed and served in a polite and professional manner.
- Monitor the dining area, tables, counters, and other customer areas for cleanliness and proper maintenance.
- Ensure food counters are properly arranged, clean, and adequately stocked.
- Coordinate with the kitchen regarding food availability, replenishment, and delays.
- Monitor customer flow and minimize waiting time, especially during busy hours.
- Handle customer complaints and service issues promptly and professionally.
- Escalate major customer complaints or operational issues to the Restaurant Manager.
- Ensure proper implementation of restaurant SOPs, hygiene standards, and safety procedures.
- Monitor wastage, breakage, and unnecessary consumption of restaurant supplies.
- Check that utensils, trays, plates, cutlery, tissues, and other service items are available.
- Support the billing/front-office team during peak hours when required.
- Conduct regular floor checks and ensure service standards are consistently maintained.




- Assist in staff training and guide new employees on restaurant procedures.
- Prepare or assist with daily operational reports as required.
- Coordinate with maintenance and housekeeping teams to address facility-related issues.
- Ensure proper closing procedures are followed at the end of each shift.
- Perform other duties assigned by the Restaurant Manager or managem
- Minimum qualification: Plus Two / Higher Secondary; a diploma in hotel management or hospitality is an advantage.
- Previous experience in restaurant, hotel, cafeteria, or food-service operations is preferred.
- Supervisory or team-handling experience is an advantage.
- Good communication and interpersonal skills.
- Solid leadership and staff coordination abilities.
- Good customer-service and problem-solving skills.
- Ability to work under pressure during busy operating hours.
- Basic knowledge of restaurant operations, hygiene, and food-safety practices.
- Good observation and organizational skills.
- Honest, responsible, punctual, and well-groomed.
- Willingness to work in shifts, weekends, and holidays.

Key Performance Expectations
- Smooth and efficient floor operations.
- Effective supervision and utilization of staff.
- High standards of cleanliness, hygiene, and customer service.
- Minimum customer complaints and quick resolution of service issues.
- Proper availability of food, utensils, and service materials.
- Effective coordination between the floor, kitchen, billing, and management teams.
- Reduction of wastage and operational errors.

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Floor Supervisor (Thrissur)
🏢 SREE GURUAYOOR TIFFINS
📍 Thrissur