At Zachry Hotels, we are passionate about hospitality and excellent customer service . Our hotel surrounds itself with team members who share that same passion. We take care of our guests and team members as family, within a culture of service where we do the right thing because it is the right thing to do. Our core values are at the center of every decision we make:
Every Person Matters
Together We Can Do Great Things
This Is More Than a Job
BENEFITS:

• Company paid short-term and long-term disability.
• Medical, dental and vision insurance
• Fidelity 401K retirement plan with employer matching up to 6% of contribution
• Hilton Hotel Travel Discount Program
• Paid Time Off (PTO)
• Free Meal
• Free annual VIA bus pass
• Incentive Bonus
• Referral Bonus Incentive Program
• Team Member Assistance Program

Job Purpose:
The Restaurant Supervisor is implement and maintain all service standards, rules and regulations in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. The Restaurant Supervisor will assist the Restaurant Manager with the management, direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.
Job Responsibilities:
Interacts with guests to obtain feedback on quality of service and food in the restaurant, and complimentary breakfast.
Quickly clear dirty table settings and prepare table for resetting. Promptly and consistently reset all service ware
Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments.
Transport all dirty tableware from dining room to dishwashing area for proper cleaning.
Conducts pre-shift meetings to inform staff of daily events; ensures staff is prepared, organized and delivers high standards of service.
Investigates and resolves guest complaints in a timely manner.
Ensures Servers provide guests with friendly, courteous, and timely service. Make sure that Servers understand and are able to explain any specials and/or restaurant promotions.
Ensures that the order when complete, is retrieved from the kitchen, and is accurate and delivered in a timely manner with the appropriate condiments.
Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications.
Schedules and directs staff in their work assignments. Assigns in detail specific duties to all Team Members under supervision for efficient operation of the kitchen/restaurant.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
Ensures compliance with all hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
Listen actively and communicate clearly while interacting with customers to promote food products & directing staff activities. Analyze feedback from clients and Team Members, make decisions and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers.
Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas.
Demonstrates positive leadership characteristics that inspire Team Members to meet and exceed standards, and promote Team Member empowerment.
Other duties as assigned.
Job Skills:

• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.
• Ability to utilize computers to accurately charge customers, create forecast and revenue reports and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to continuously perform essential job functions on a variety of shifts, for extended periods of time.
• Ability to listen, and communicate effectively.
• Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements.
• Ability to communicate in Spanish helpful.
• Ability to access and accurately input information using applicable computer systems.
• Ability to stand, walk and continuously perform essential job functions.
• Hearing and visual ability to observe and detect signs of emergency situations.
• Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.
• Strong leadership skills.
• Knowledge of inventories, scheduling, and productivity.
• Interpersonal skills to provide overall guest satisfaction.
• Ability to effectively manage time.

Qualifications Standards
Education:
High school graduate or equivalent preferred.
Experience:
Minimum of 2 years restaurant/hotel experience required.
License/Certificates:
Food Handlers Certification required.
TABC required.
CPR certification preferred.
Accessibility: If you need an accommodation as part of the employment process please contact Human Resources at
Phone: 210.270.0772

Equal Opportunity Employer, including disabled and veterans.
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