Restaurant Supervisor

The restaurant supervisor oversees daily restaurant operations, manages staff, ensures customer satisfaction, and maintains health and safety standards.

Key Responsibilities

• Oversee the day-to-day operations of the Restaurant & Bar. Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities.
• Ensure staff receive proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions.
• Achieve and maintain budgeted revenues as instructed by the department leader.
• Assist the department manager in maintaining Labor cost to meet/exceed budget through effective staff and Labor management.
• Overseeing daily restaurant operations and supporting managers in delivering departmental objectives. Conduct pre-service briefings and ensure clear communication across the team throughout each shift.
• Guide, coach and motivate servers, bartenders, baristas/cashiers and Hosts/Hostesses to maintain exceptional service standards.
• Establish and achieve quality and guest satisfaction goals. Conduct routine brand standard audits designed to ensure optimal service execution.
• Supervise service of guests, being watchful of signals from guests in need of service.
• Maintain set food and liquor costs, and ensure full compliance with local laws, requirements and SOPs on food safety and serving of alcoholic beverages.
• Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Maintain a floor presence during needed meal periods to ensure optimal guest service.
• Assist restaurant manager in conducting menu classes and taste panels.
• Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up.
• Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate.
• Assist with inventory management and preparing requisitions for restaurant supplies in coordination with the purchasing/finance team for orders daily and payment of invoices.
• Assist with employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment.
• Ensure security and confidentiality of all guest and hotel information.
• Maintain full knowledge of hotel safety and emergency procedures.
• Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs).
• Perform other duties as assigned by your immediate manager.

Requirements

• High school diploma, or equivalent.
• 3-5 years’ experience as a server in food and beverage, restaurant/bar operations or hospitality is preferred.
• Previous supervisory experience would be an asset.
• Valid food handling certificate.
• Knowledge of using Micros POS, cash handling procedures, inventory control and F&B cost control.
• Basic knowledge of food safety, hygiene and sanitation practices.
• Strong leadership and team management skills.
• Ability to be courteous and professional in any situation.
• Excellent communication with strong customer service orientation.
• Attention to detail and high level of integrity.
• Ability to work efficiently and manage time in a fast-paced environment.
• Ability to stand and move at a fast pace for long periods of time.
• Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

How to Apply
Send your application to crystelrachel.hampstead@hyatt.com.