WATERMARK BR RESTAURANT SUPERVISOR

About the role

The Watermark Baton Rouge, located in downtown Baton Rouge, is seeking a full-time Outlet (Restaurant) Supervisor to oversee service in their Food and Beverage Outlets. Reporting to the Director of Food & Beverage, the Restaurant Supervisor will assist the manager with training, motivating, and coaching staff, and monitor expenses and labor costs.

Responsibilities

• Oversee service in the Food and Beverage Outlets
• Assist the manager with training, motivating, and coaching staff
• Monitor expenses and control labor costs
• Service could be provided in either The Gregory, an upscale restaurant offering Southern cuisine, or Milford’s on Third, a New York City-style deli with Southern-inspired offerings

Requirements

• A high school diploma or equivalent is required
• Some college coursework is preferred
• At least one year of progressive experience in a hotel or related field is required, with previous supervisory responsibility preferred
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately, and work well in stressful, high-pressure situations
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Must be able to work and understand financial information and data, and basic arithmetic functions
• Ensure quality control of all menus with regards to cleanliness and appearance and assist in the outlets when necessary

Qualifications

• High school diploma or equivalent
• Some college coursework preferred
• One year of progressive experience in a hotel or related field
• Previous supervisory responsibility preferred
• Ability to convey information and ideas clearly
• Ability to evaluate and select among alternative courses of action quickly and accurately
• Effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Ability to work and understand financial information and data, and basic arithmetic functions
• Quality control of all menus with regards to cleanliness and appearance

Skills

• Clear communication skills
• Quick decision-making and problem-solving abilities
• Stress management and conflict resolution
• Financial analysis and budgeting
• Customer service and hospitality
• Menu quality assurance

Benefits

• Medical, dental, and vision benefits
• Life insurance
• Short-term and long-term disability
• Team Member Assistance Plan
• Discounted rooms programs
• Paid holidays
• Paid vacation and sick time
• 401(k) retirement savings plan

Pay

Competitive pay is offered based on experience and qualifications.

Schedule

Full-time position with flexible hours to accommodate the needs of the restaurant and the team member.