Supervisor, Restaurant - Hotel Vin

Hotel Vin, part of the Autograph Collection, is a luxury boutique hotel in the heart of Grapevine, Texas. Featuring 120 elegantly designed guest rooms, the renowned Bacchus Kitchen + Bar, a premier wine experience, a European‑style food hall called Harvest Hall, state‑of‑the‑art event spaces, and a rooftop terrace, Hotel Vin blends luxury, innovation, and hospitality.

Department: Food and Beverage
Reports to: Food and Beverage Manager
Status: Non‑Exempt

Responsibilities

• Supervises and directs the prompt, efficient and friendly services of all food and beverage operations.
• Ensures all opening, closing and running side work is completed daily in accordance with established standards and checklists.
• Acts as a liaison between kitchen and front‑of‑the‑house teams to ensure effective communication and smooth operation.
• Assists in the training and development of team members.
• Ensures employees are knowledgeable of the restaurant menu, daily specials, service standards, job responsibilities, daily operations, guest service expectations, cash‑handling and tip policies.
• Ensures staff members maintain a clean, safe, sanitary and organized work environment.
• Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow‑through with management.
• Provides leadership, guidance, and support to team members during all service periods.
• Provides management with updates regarding employee performance and operational concerns.
• Performs additional duties as directed by management; tasks may be added or revised based on business volume and needs.

Requirements

• Must be age 21 or older.
• Ability to demonstrate leadership through a high level of responsibility, trust, and commitment to guest service.
• Ability to think and communicate clearly in high‑pressure situations.
• Ability to move quickly and gracefully throughout the dining room while maintaining composure and attention to detail.
• Basic math skills with excellent reading, writing, and verbal communication abilities.
• Knowledge of menu offerings, ingredients, preparation methods, and cooking techniques.
• Knowledge of beverage offerings, drink recipes, wine service, and pricing.
• Ability to confidently make food and beverage pairing recommendations.
• Ability to execute professional wine service.
• Familiarity with POS systems and register operation.
• Familiarity with computer systems and ordering procedures.
• Previous supervisory experience in an upscale dining, luxury hotel, or fine‑dining restaurant environment preferred.

Physical Demands

• Ability to stand and exert fast‑paced mobility for periods of four hours or more while maintaining a high level of energy and professionalism.
• Ability to lift, balance, and carry large oval dining‑room service trays.
• Ability to lift 15–30 pounds and move quickly between the dining room and kitchen for up to four hours at a time.

This job description does not create a contract of employment. Employment is at‑will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.