Restaurant Supervisor

Job Description

Reports To: Food & Beverage Director, Restaurant Manager

Supervises: Front of House (FOH) Staff (bussers, runners, servers, etc.)

General Purpose: The Restaurant Supervisor oversees the operations in the dining room, acting as second-in-command to the Restaurant Manager. As a visible and approachable presence in the restaurant, the Supervisor coordinates the activities of the servers, runners, and bussers, and proactively identifies and addresses issues and opportunities in the restaurant operation.

Specific Responsibilities:

• Oversee operations of the restaurant including in-room dining service and dining room.
• Maintains menus (content/cleanliness).
• Ensures the department is staffed sufficiently for each meal period.
• Provides the highest and most efficient level of service expected by the guest.
• Makes every effort to keep morale of the shift's restaurant crew high.
• Maintains a positive, friendly attitude with staff & guests.
• Ensures all employees are following service standards.
• Ensures and maintains a clean and orderly restaurant & bar.
• Creates a total awareness of in-house VIPs, both in-room (room service) and dining room.
• Develops a following of regulars.
• Assists/executes any and all tasks as assigned by Restaurant Managers and/or Food & Beverage Director.

Qualifications

• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Demonstrated supervision/management experience.
• Demonstrated enthusiasm for food & beverage operations.
• Must pass a background check

Education/Formal Training:

• Some college experience.

Experience:

• Two to four years in a high volume, high quality restaurant operation.
• Minimum one year management/supervisory experience.
• Previous job in a restaurant line position.