publié le juillet 29, 2025

GENERAL DESCRIPTION

The Restaurant & Bar Supervisor will be responsible for profitable operation of the restaurant division, developing the brand and identity for the operation, planning future goals, defining and enforcing customer service and product standards. Provides leadership and training which fosters a positive growth-oriented environment focused on exceptional customer service, revenue and profits.

WORK REQUIREMENTS

• Establishes and communicates performance criteria to all employees. Establishes and reinforces specific performance goals with subordinate employees and provides timely feedback.

• Formally reviews and evaluates performance goals and objectives on a regular basis of all employees under your supervision.

• When appropriate and needed, disciplining and creating performance improvement plans for employees, and when necessary terminating employees under your supervision for performance related issues.

• Maintain proper staffing levels.

• Schedules direct report staff.

• Reviews with managers indirect staff schedules on a weekly basis to ensure business needs and budgeted levels are being met.

• Communicate with team members both verbally and in writing to answer questions and provide clear direction in advising and instructing staff in details of work, policies and procedures and internal controls.

• Provide timely, real-time to associates on service and operational standards; including feedback on even the smallest of service and operational details.

• Is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. 

• Assists in conducting ongoing training programs for new and existing management and hourly staff.

• Must participate in company events related to employees and community.

• Carries out supervisory responsibilities in accordance with hotel policies, procedures and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.

• Cost Control of Food, Beverage, Labor.

• Take ownership of the successful completion of personal training program.

• Build the perfect atmosphere - Implement strategies and facilitate learning and training programs that creates an environment for Restaurant Team Members to successfully promote sales, service success, and internal career growth.

• Support your crew - assist employees with career development strategies to improve employee retention and build loyalty.

• Shift Planning, ensuring appropriate staffing for anticipated business flow.

• Labor law compliance.

• Work in conjunction with Human Resources to oversee time and attendance issues, counsel, work ethics, conflict resolution, and other related HR issues. When necessary, you will coach and discipline.

• Coaching and motivating team, implementing specials.

• Administrative work that will involve but not limited to- Interviewing, Orientation of new team members, Scheduling, Payroll, Large party inquiries.

• Ordering and inventory management.

• Strategizing with top management about dining options and programs.

• Forecasting demand to appropriately schedule FOH staff.

• Arranging departmental meetings to communicate key information.

• Managing costs to increase the profitability of the food and beverage outlets of the hotel.

• Develop marketing strategies to improve sales and profitability.

• Organize special events and entertainments to attract more guests.

• Manage, track guest satisfaction, including addressing customer concerns.

• Create restaurant and in-room dining standard operating procedures.

• Opening and closing the restaurant and bar.

• Implement F&B Outlets cleanliness and Maintenance standards.

• Taking charge of F&B Outlets opening, closing and other side duties as directed by the Food & Beverage Director.

JOB REQUIREMENTS

• Must be able to tolerate temperature changes from hot to cold and cold to hot.

• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.

• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.

• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.

• Frequently use hands for keyboard and arms to reach.

• Heavy work – Occasionally lift and/ or move up to 50lbs of force.

• Light work - Frequently lift and move up to 10lbs.

WORK REQUIREMENTS:

• Minimum of 2 years in hospitality as an experience food and beverage supervisor in a full-service hotel.

• Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.

• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.

• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.

• Prior experience with 4 Diamond rated hotel preferred.

• Must have a valid driver’s license.