Restaurant FOH Supervisor

Supervisor - Shy Bird South Boston We are an aspirational and accessible neighborhood restaurant group, offering affordable and approachable food & beverage paired with sincere hospitality. We want to provide a meaningful employee experience that provides for all team members and offers professional growth for those who seek it. We firmly believe in the role of restaurants in strengthening communities and positively impacting the lives of our employees and guests.

Scope & General Purpose:

The Supervisor role at Shy Bird offers exposure to many aspects of leading in the restaurant with a strong focus on hospitality, service, and guest relations. The Supervisor will work closely with the management to execute on operational, financial, cultural goals.

Compensation & Schedule:

3 to 4 Days per Week. 24 Minimum hours per week, and up to 32 hours, dependant on volume Pay Rate: $25-$28/Hour

Scope & General Purpose:

The Supervisor role at Shy Bird offers exposure to many aspects of leading in the restaurant with a strong focus on hospitality, service, and guest relations. The primary focuses of this role will be in-service leadership and cultivation of guest experiences. The Supervisor will also work closely with the management team to execute on operational and cultural goals.

Our Hospitality Philosophy:

• Anticipate, don't just react. We notice the empty water glass, the birthday mentioned in passing, the guest who seems rushed - and we act before they have to ask.
• Every table is a first impression. Whether it's someone's first visit or their fiftieth, we make sure they feel noticed, welcomed, and taken care of.
• We take ownership of the guest's experience, start to finish.
• Hospitality is a team sport. We back each other up, cover gaps, and make sure the guest never feels the seams between roles or shifts.
• We remember the people, not just the orders. Regulars, preferences, allergies, the small details - because being remembered is what makes a guest a regular.
• We stay warm under pressure. A packed Friday night doesn't change how we treat people - it's when hospitality matters most.
• Feedback is a gift. We listen for what guests are really telling us - even when it's unspoken - and use it to get better, not defensive.
• Consistently model positivity, reliability, and a sense of urgency
• Understand and embody the principles of Shy Bird Hospitality: warmth, empathy, generosity, recognition, intention, knowledge, anticipation, urgency, and efficiency

Key Responsibilities

• Supervise and coordinate opening or closing procedures to ensure smooth, efficient operations
• Oversee sidework and ensure all tasks are completed to standards
• Manage cash handling, POS system operations
• Support and guide team members shifts, addressing questions and resolving issues
• Maintain cleanliness and organization standards throughout the restaurant
• Communicate any operational concerns or maintenance needs to management
• Ensure compliance with all health, safety, and sanitation regulations