Restaurant Supervisor

Essential Duties And Responsibilities

• Supervise the daily operation of the hotel bar, bartenders, and stewards during assigned shifts.
• Ensure guests receive prompt, courteous, and professional service.
• Monitor food and beverage quality, presentation, and service standards.
• Cook with the kitchen to ensure timely preparation and delivery of meals.
• Resolve guest complaints promptly and professionally.
• Ensure bar cleanliness, organization, and compliance with health and safety regulations.
• Conduct opening and closing procedures, including cash reconciliation when required.
• Monitor atrium appearance, table setup, and overall guest experience.

Staff Leadership

• Supervise, coach, and motivate bartenders, stewards, and support staff.
• Train new employees on hotel policies, service standards, and operational procedures.
• Prepare employee schedules and manage shift assignments.
• Conduct pre-shift meetings to communicate daily specials, promotions, and operational updates.
• Monitor employee performance and provide constructive feedback.
• Assist with performance evaluations and disciplinary actions as needed.

Financial Responsibilities

• Monitor labor costs and staffing levels.
• Assist with inventory counts and ordering of restaurant supplies.
• Minimize waste and control food and beverage costs.
• Ensure accurate processing of guest checks and payments.
• Support revenue goals through upselling and promotional initiatives.

Safety & Compliance

• Ensure compliance with all local health department regulations.
• Maintain food safety and sanitation standards.
• Enforce responsible alcohol service policies.
• Follow hotel safety, security, and emergency procedures.

Qualifications

• A high school diploma or GED required; hospitality or restaurant management education preferred.
• Minimum of 2–3 years of restaurant experience.
• At least 1 year of supervisory or leadership experience preferred.
• Hotel restaurant experience is highly desirable.
• Knowledge of POS systems and restaurant operations.
• Food Handler and Alcohol Service Certification (as required by local regulations).

Skills & Competencies

• Excellent leadership and team-building skills.
• Strong customer service and interpersonal abilities.
• Effective verbal and written communication.
• Ability to multitask in a fast-paced environment.
• Strong organizational and problem-solving skills.
• Basic computer proficiency, including Microsoft Office and restaurant POS systems.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Physical Requirements

• Stand and walk for extended periods.
• Lift up to 30 pounds.
• Bend, reach, stoop, and carry supplies as needed.
• Work in a fast-paced restaurant environment.

Performance Expectations

• Consistently deliver outstanding guest service.
• Maintain restaurant cleanliness and operational excellence.
• Foster a positive, productive work environment.
• Meet departmental financial and guest satisfaction goals.
• Support the hotel's mission, values, and service standards.