Floor supervisor (Nightclub)

The Floor Supervisor leads the service team on the floor during assigned shift. Working closely with the host and bartenders, the supervisor manages the pace of seating and drinks service, coaches colleagues and helps guests feel welcome from arrival through to the final bill.

Key responsibilities

• Prepare for service. Review reservations, group bookings and special requests. Check that tables, menus, glassware and service stations are ready. Brief the team on section assignments, cocktail specials and unavailable items.

• Coordinate the floor. Work with the host to seat reservations and walk-ins at a pace the bar and service teams can manage. Watch for guests waiting to order or receive their first drink, and move team members between sections when support is needed.

• Guide guests through the menu. Ask about guests’ preferences and recommend signature cocktails, spirits or alcohol-free options. Confirm ingredient and allergen queries with the bar or Culinary team before advising guests.

• Keep service on track. Check orders for accuracy, alert bartenders to large orders or special requests and update guests promptly on delays. Resolve routine concerns within delegated authority and refer serious or unresolved matters to the Floor Manager.

• Coach the team. Demonstrate service standards on the floor, guide new colleagues through the service sequence and give timely feedback. Coordinate breaks so each section remains covered.

• Support responsible alcohol service. Monitor guest behaviour and follow venue procedures when a guest shows signs of intoxication. Involve the Floor Manager or Security promptly when assistance is needed.

• Close and hand over the shift. Check outstanding bills and point-of-sale entries, flag discrepancies and ensure stations are clean and replenished. Record breakages, stock shortages and guest matters requiring follow-up.

Experience and capabilities

• Experience as a service captain, team leader or supervisor in a cocktail bar, lounge, restaurant or hotel F&B outlet.

• Working knowledge of cocktails, spirits and beverage service, with the ability to explain menu choices clearly to guests.

• Ability to lead a section during busy service, coach colleagues and handle guest concerns calmly.

• Familiarity with point-of-sale and reservation systems.

• Availability to work rotating shifts, including late evenings, weekends and public holidays.
  

  How do you deliver this?

  Tell It LikeIt Is- Beauthentic, honest, direct, sincere & professional.

  Build Rapport – Beengaging, reliable, thoughtful, helpful, energetic & empathetic.

  Gain Trust- Be dependable,deliver on promises, take ownership & follow through.

  Play To Win – Beoriginal, bold, cutting edge and decisive.

  Right Here, Right Now – Beattentive, meticulous, determined & impressive.