Job Summary:
The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, bar, and room service, ensuring high standards of service, sanitation, and financial performance. This role involves supervising staff, managing customer satisfaction, and assisting in menu planning while driving continuous improvement in both guest experience and employee performance.

Responsibilities:

• Supervise daily restaurant, bar, and room service operations, ensuring smooth service flow.
• Assist with menu planning and ensure adherence to food safety and sanitation regulations.
• Manage staff scheduling and review staffing levels to meet guest service, operational, and financial goals.
• Provide hands-on leadership by supporting servers and hosts during peak meal times.
• Develop and implement training programs to improve employee skills and performance.
• Ensure compliance with local, state, and federal food and beverage laws, including alcohol service regulations.
• Lead the team with a focus on motivation, mutual trust, and fostering a positive work environment.
• Monitor and improve customer service delivery, ensuring high guest satisfaction from entry to departure.
• Handle guest complaints and feedback to ensure continuous service improvement.
• Conduct regular employee performance evaluations and provide coaching, mentoring, and development plans.
• Ensure employees follow company policies and maintain service standards in all areas.
• Monitor and control departmental costs, including food and beverage purchasing and inventory management.
• Coordinate with kitchen staff to ensure timely delivery of food orders and high-quality presentation.
• Maintain open communication with the team and participate in staff meetings to discuss improvements.

Requirements:

• High school diploma or GED; 4 years of experience in food and beverage operations, hospitality, or a related field.
• OR 2-year degree in Food Service Management, Hospitality, or Business, with 2 years of experience in food and beverage operations.
• Proven leadership and team management skills in a fast-paced environment.
• Strong knowledge of food safety regulations and sanitation standards.
• Ability to manage and train staff, with a focus on continuous improvement and employee development.
• Excellent communication and interpersonal skills, with the ability to resolve guest and staff concerns.
• Ability to work flexible hours, including weekends and holidays, as needed.
• Knowledge of financial management, cost control, and inventory processes.
• Experience with handling guest complaints and delivering superior customer service