Floor Supervisor at Circa Non Pareil

Department: Operations
Industry: Hospitality / Fine Dining
Reports To: Operations Manager / General Manager

JOB SUMMARY

The Supervisor is responsible for overseeing the day-to-day activities of assigned staff, ensuring smooth operations, excellent guest service, compliance with company standards, and proper coordination between departments.

The role requires strong leadership, attention to detail, discipline, and the ability to resolve operational issues promptly while maintaining a professional hospitality environment.

KEY RESPONSIBILITIES

• Supervise and coordinate staff during daily operations.
• Ensure staff report on time, are properly groomed, and comply with uniform and company standards.
• Monitor service delivery and ensure guests receive excellent and professional service.
• Conduct regular floor and operational checks to ensure standards are maintained.
• Address guest concerns and resolve operational issues promptly or escalate where necessary.
• Monitor staff performance, conduct, attendance, and productivity.
• Ensure all company SOPs, policies, and operational procedures are followed.
• Coordinate effectively with other departments to ensure smooth service delivery.
• Monitor cleanliness, hygiene, safety, and general appearance of assigned areas.
• Identify operational challenges and report them promptly to management.
• Conduct staff briefings and communicate management instructions clearly.
• Ensure proper handover between shifts.
• Monitor the use and care of company equipment, facilities, and other assets.
• Support management in enforcing discipline and maintaining workplace standards.
• Prepare or submit operational reports where required.

REQUIREMENTS

• Minimum of 2–4 years' experience in a supervisory role within hospitality, restaurants, hotels, lounges, or similar environments.
• HND/Bachelor's degree in Hospitality Management, Business Administration, or a related field is an advantage.
• Strong leadership and people-management skills.
• Excellent communication and customer-service skills.
• Good problem-solving and decision-making ability.
• Ability to work under pressure in a fast-paced hospitality environment.
• Good knowledge of hospitality operations and service standards.
• Professional appearance, attitude, and strong work ethic.

KEY COMPETENCIES

• Leadership and team supervision
• Guest relations
• Communication
• Problem-solving
• Staff discipline and accountability
• Organization and attention to detail
• Conflict management
• Time management
• Operational awareness
• Professionalism and integrity

PERFORMANCE EXPECTATIONS

The Supervisor will be assessed based on:

• Quality and consistency of service delivery.
• Staff punctuality, discipline, and productivity.
• Guest satisfaction and complaint resolution.
• Compliance with company SOPs and policies.
• Effective coordination of daily operations.
• Proper reporting and communication with management.
• Maintenance of cleanliness, safety, and operational standards.

Note: The Supervisor is expected to lead by example and maintain a visible, professional presence throughout operations.