Restaurant Supervisor

Position: Restaurant Supervisor Department:Food & Beverage Reports To:Food & Beverage Management Team Employment Type:Full-Time Position Summary The Restaurant Supervisor is responsible for supporting the daily operations of the restaurant while delivering an exceptional luxury dining experience consistent with the standards of an upscale hotel environment.

This position serves as a hands-on leader on the floor, ensuring service excellence, operational efficiency, and consistent execution of established service standards.

The Restaurant Supervisor leads by example, coaches and develops team members, maintains a strong presence throughout service, and proactively identifies opportunities to enhance the guest experience.

Working closely with restaurant leadership, culinary, bar, and in-room dining teams, this individual helps foster a culture of accountability, professionalism, teamwork, and genuine hospitality.

Essential Duties & Responsibilities Guest Experience & Service Excellence Maintain a visible leadership presence throughout service, ensuring attentive, anticipatory, and personalized guest service.Uphold luxury hospitality standards and ensure consistency in service execution, presentation, and overall dining experience.Proactively identify guest concerns, resolve service issues, and implement appropriate service recovery measures.Build relationships with returning guests and recognize opportunities to create memorable guest experiences.Monitor dining room cadence, table pacing, reservation flow, and communication between front-of-house and culinary teams.

Team Leadership & Development Supervise, support, and motivate front-of-house team members throughout daily operations.Lead pre-shift meetings, communicate service priorities, review reservations and special requests, and reinforce daily expectations.Provide real-time coaching and constructive feedback to promote accountability and professional development.Assist with scheduling, shift assignments, training, onboarding, and performance management as directed by restaurant leadership.Foster a collaborative work environment that encourages communication, ownership, and a consistent commitment to service excellence.

Restaurant Operations Oversee opening, service, and closing procedures to ensure operational readiness and adherence to established standards.Monitor staffing levels, reservations, walk-ins, and business volume to adjust floor coverage and maintain service efficiency.Ensure dining areas, bar spaces, service stations, and guest-facing areas remain clean, organized, properly stocked, and presentation-ready.Monitor point-of-sale accuracy, order entry, ticket timing, and communication between service staff and the kitchen.Assist with inventory awareness, supply management, side work, cash handling, and end-of-shift reporting.Identify operational inefficiencies and communicate recommendations to restaurant leadership.

Food & Beverage Standards Maintain working knowledge of menus, ...