Supervisor in Manama

Were looking for a supervisor to join the team!

The Supervisor is responsible for overseeing day-to-day front-of-house operations, ensuring smooth service delivery, strict adherence to company policies, and consistent execution of operational standards. This role requires strong leadership, hands-on floor presence, excellent communication skills, and the ability to proactively manage staff, service quality, and operational controls.

The Supervisor acts as a key link between management and the service team, ensuring that company expectations are met at all times while maintaining a professional, efficient, and customer-focused environment.

Key Responsibilities

-Operational Supervision & Service Execution

-Oversee daily restaurant operations during assigned shifts to ensure smooth and efficient service flow.

-Maintain a visible and active presence on the floor, supervising service standards, guest interaction, and staff performance.

-Ensure all opening, shift, and closing procedures are followed accurately and consistently.

-Monitor service timing, order accuracy, food presentation, and overall guest experience.

-Address operational issues immediately and escalate serious concerns to management when required.-

Ensure all SOPs are followed without deviation, including service sequence, hygiene, food safety, and operational controls.

Team Leadership & Staff Supervision

-Supervise front-of-house staff including servers, cashiers, baristas, and support staff.

-Allocate duties and stations effectively based on operational needs and staffing levels.

-Provide clear instructions, guidance, and real-time feedback to staff during service.

-Monitor staff attendance, punctuality, grooming, and professional conduct.

-Identify performance gaps and ensure corrective action, coaching, or retraining is implemented.

-Support management in onboarding and training new hires according to company standards.

-Ensure staff understand their responsibilities and are accountable for their assigned tasks.

Customer Service & Guest Relations

-Ensure a high standard of customer service is delivered consistently across all shifts.

-Handle customer inquiries, complaints, and feedback professionally and efficiently.

-Take ownership of service recovery, ensuring guest concerns are resolved promptly and appropriately.

-Monitor online and in-store feedback trends and report recurring issues to management.

-Encourage a customer-focused mindset among staff at all times.

Cash Handling, POS & Order Accuracy

-Supervise order processing to ensure accuracy across dine-in, takeaway, and delivery platforms.

-Ensure correct use of the POS system, including order entry, voids, discounts, and payment handling.

-Monitor cash handling procedures, shift cash-ups, and payment reconciliation.

-Ensure discrepancies are reported immediately through proper incident reporting procedures.

-Ensure staff follow correct communication protocols when handling order modifications or special requests.

Food Safety, Hygiene & Compliance

-Enforce strict compliance with food safety, hygiene, and sanitation standards.

-Ensure proper handling, storage, and rotation of food and beverages (FIFO).

-Monitor cleanliness of service areas, equipment, and staff workstations.

-Ensure staff comply with Ministry of Health regulations and internal food safety policies.

-Immediately address and report any safety hazards, hygiene violations, or quality concerns.

Reporting, Documentation & Accountability

-Ensure incidents, operational issues, customer complaints, and cash discrepancies are properly documented.

-Complete daily shift reports and handover notes accurately and on time.

-Escalate recurring operational or staffing issues to management with clear documentation.

-Support management during audits, inspections, and internal reviews.

-Ensure staff warnings, performance issues, and violations are communicated through proper channels.

Stock Awareness & Operational Controls

-Monitor front-of-house stock levels (consumables, packaging, beverages, etc.).

-Ensure proper handling of wastage and reporting in line with company procedures.

-Coordinate with management regarding stock shortages, overuse, or operational inefficiencies.

-Ensure equipment and service tools are used correctly and maintained in good condition.

Requirements & Qualifications

Minimum 2–4 years’ experience in a supervisory role within F&B, café, or restaurant operations.

Strong understanding of front-of-house operations, service flow, and customer experience.

Proven leadership and people-management skills.

Excellent communication skills in English (Arabic is an advantage).

Strong problem-solving ability and attention to detail.

Ability to work under pressure in a fast-paced environment.

Knowledge of food safety standards and basic operational compliance.

Flexible availability, including weekends and holidays.

Key Competencies

Leadership & accountability

Operational discipline

Customer-focused mindset

Clear communication

Time management & organization

Attention to detail

Ability to enforce standards consistently