Restaurant Supervisor

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

JOB SUMMARY

Oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.

• Maintain outlet scheduling and payroll.

• Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.

• Meet and greet guests as they arrive, escort them to their table, and present menus.

• Answer telephones in a clear voice, coordinate and document reservations.

• Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.

• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.

• Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.

• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

• Provide clean and safe environment by assigning and assisting with cleaning.

• Adheres to all company policies and procedures.

• Follows safety and security procedures and rules.

• Knows department fire prevention and emergency procedures.

• Utilizes protective equipment.

• Reports unsafe conditions to manager.

• Reports accidents, injuries, near-misses, property damage or loss to manager.

• Provides for a safe work environment by following all safety and security procedures and rules.

• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).

• Perform any related duties as requested by manager.

• Assists other Restaurant Personnel when needed.