About Zélia
Dining at Zélia Halkidiki is a language of connection — between people, nature, and taste. Each restaurant embodies a distinct rhythm within our barefoot-luxury philosophy. The Restaurant Service Supervisor ensures that this rhythm unfolds seamlessly, blending operational discipline with warmth, poise, and guest-focused service.
Role Overview
The Supervisor leads and coordinates front-of-house operations, actively participates in service, and ensures team adherence to SOPs, Simphony POS accuracy, and Materials Control procedures. Responsibilities include:
- Implementing outlet-specific SOPs
- Training and coaching staff on etiquette, service flow, and upselling
- Maintaining timing, consistency, and atmosphere in line with Zélia standards
Key Responsibilities
1. Floor Leadership & Operations
Lead service team; conduct pre-shift briefings (specials, VIPs, upselling focus).
Oversee full service cycle: guest greeting, order handling, pacing, billing, and farewell.
Ensure accurate use of Simphony POS; coordinate orders with kitchen and bar.
Monitor table assignments and ensure seamless guest flow.
2. Staff Coordination & Training
Supervise waiters, runners, and bussers; maintain elegance, consistency, and discipline.
Conduct on-the-job coaching and mock service exercises.
Reinforce grooming, communication, and professional presence.
3. Guest Experience & Standards
Maintain visible presence on the floor; anticipate guest needs.
Handle feedback, special occasions, and service recovery gracefully.
Ensure dining atmosphere and visual presentation reflect Zélia identity.
4. Administration & Systems
Close checks accurately, reconcile reports, maintain logs.
Participate in monthly inventories using Materials Control.
Track breakage, requisitions, and par levels.
5. Team Discipline & Coordination
Enforce punctuality, grooming, and SOP compliance.
Foster a positive, respectful, and collaborative team environment.