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.