Restaurant Supervisor

About the Company

Driftwood Hospitality Management’s company culture empowers associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood is renowned for a fully integrated approach to hospitality services, delivering outstanding client service. The team consists of top talent in the hospitality industry at every level and property.

Hilton Dallas/Southlake Town Square is recognized as one of Hilton’s premier properties in North America, consistently ranking in the top 10% for guest service and overall cleanliness. As a Connie Award-winning hotel, it features 248 beautifully appointed guest rooms and over 28,000 square feet of flexible meeting space overlooking vibrant Southlake Town Square.

At Hilton Southlake, exceptional hospitality starts with an exceptional team. The workplace culture is built on recognition, connection, and shared success, offering valuable perks such as employee discounts at Hilton Hotels & Resorts, complimentary daily meals for AM and PM shifts, quarterly team celebrations, and a supportive environment where every contribution matters.

Team Member Experience

• Complimentary Meals: All AM and PM shift team members enjoy free, freshly prepared lunches daily.
• Quarterly Team Rallies: The team comes together to celebrate achievements, share updates, and build momentum through engaging rally-style events.
• Employee Recognition: Outstanding performance is recognized through awards, shout-outs, and programs celebrating team members who go above and beyond.
• Monthly Family Breakfasts: Once a month, the team gathers for a family-style breakfast to connect and recharge.

About the Role

Oversees all à la carte Food and Beverage operations, including restaurant, room service, and lounge. Responsibilities include greeting and escorting guests to tables, supervising staff, and maintaining a courteous and efficient operation to deliver quality product and service. The hotel operates 24/7, requiring flexibility in shift days, starting times, and hours worked.

Responsibilities

• Assist the Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling, and disciplining restaurant staff.
• Maintain outlet scheduling and payroll.
• Organize and conduct pre-shift and departmental meetings to communicate pertinent information (e.g., house count, daily specials, promotions, menu changes).
• Meet and greet guests, escort them to tables, and present menus.
• Answer telephones, coordinate and document reservations.
• Maintain communication with all departments and attend relevant meetings.
• Participate in marketing efforts, assist in creating menus, survey competition, and report food trends.
• Monitor product quality and guest satisfaction; ensure food quality is consistent, appealing, and prepared to guest specifications.
• Interact with guests to obtain feedback on service and food quality.
• Maintain profitability of the outlet by controlling payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory, ordering supplies, and stocking shelves.
• Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Support the entire Food and Beverage operation, including supervising other areas, handling special projects, running promotions, and managing public relations.
• Provide a clean and safe environment by assigning and assisting with cleaning.
• Adhere to all company policies and procedures, including safety and security protocols.
• Follow department fire prevention and emergency procedures; report unsafe conditions, accidents, or injuries to the manager.
• Maintain a neat, clean, and well-groomed appearance per team member handbook standards.
• Perform related duties as requested by the manager and assist other restaurant personnel as needed.

Requirements

• Thorough knowledge of Food outlet operations, including foods, supervisory aspects, service techniques, and guest interaction.
• Knowledge of all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Hold a current Food Handler Card and TABC license or be in the process of certification.
• Ability to work under pressure and handle stressful situations during busy periods.
• Knowledge of appropriate table settings and service ware.
• Basic knowledge of the English language to understand customer inquiries and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions for safe application of products and processes.
• Ability to remember, recite, and promote menu items.
• Ability to operate beverage equipment (e.g., coffee maker).

Physical Demands

• Ability to transport at least 50 lbs. through a crowded room continuously throughout the shift.
• Constant standing and walking required.
• Frequent twisting, bending, stooping, reaching, talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room discounts
• Employee Food and Beverage discounts