Restaurant Supervisor

Job Title: Restaurant SupervisorLocation: The Veranda Restaurant & Bar, Cambria Hotel Rehoboth BeachReports to: General Manager / Assistant General Manager / Director of Food & Beverage

Job Summary:

The Restaurant Supervisor is responsible for overseeing all front-of-house (FOH) operations at The Veranda Restaurant & Bar. This includes managing bartenders, barbacks, servers, and hosts, ensuring an exceptional guest experience, maintaining inventory control, curating seasonal cocktail menus, and driving profitability through effective beverage management. The ideal candidate will possess strong leadership skills, in-depth beverage knowledge, and the ability to thrive in a fast-paced hotel restaurant environment. During the summer season, FOH staff, including bartenders and servers, also provide service to guests on the outdoor pool deck.

Key Responsibilities:Staff Management:

• Hire, train, and supervise bartenders, barbacks, servers, and hosts.
• Create and manage staff schedules to ensure efficient coverage.
• Provide feedback to aid in employee evaluations.
• Address staff concerns and resolve conflicts in a professional manner.
• Communicate effectively with ownership and the larger hotel management team.

Customer Service:

• Greet and engage with guests to provide a welcoming experience.
• Ensure high levels of customer satisfaction through exceptional service.
• Respond promptly to guest inquiries and complaints to resolve issues efficiently.
• Monitor guest feedback through reviews and in-person interactions to enhance service quality.
• Oversee reservation management and seating arrangements to optimize guest experience.

FOH & Bar Operations Oversight:

• Maintain an organized and clean FOH area, ensuring compliance with health and safety regulations.
• Oversee the preparation of high-quality cocktails, beer, and wine service.
• Conduct and maintain accurate liquor, beer, and wine inventory, preventing overages and shortages.
• Develop and implement seasonally inspired cocktail menus based on trends and guest preferences.
• Monitor product usage and implement strategies to minimize waste and optimize cost control.
• Ensure proper cash handling and reconciliation procedures are followed.
• Oversee pool deck service operations during the summer season.
• Perform other duties as assigned by management.

Leadership and Communication:

• Lead and motivate the FOH team to deliver top-tier service.
• Communicate effectively with both staff and guests to foster a positive environment.
• Work collaboratively with other departments to enhance the overall dining experience.
• Implement company policies and uphold brand standards.

Qualifications & Skills:

• Experience: Fine Dining, Banquets, Hotel
• Education: Certification in mixology, hospitality management, or equivalent experience preferred.
• Beverage Knowledge: Strong understanding of wine, spirits, beer, and cocktail crafting; mixology experience required.
• Leadership: Ability to lead, mentor, and develop a high-performing FOH team.
• Problem-Solving: Strong conflict resolution skills and ability to handle guest concerns effectively.
• Financial Acumen: Experience with budgeting, inventory control, and cost management strategies.
• Technology: Proficiency with POS systems, scheduling software, and Microsoft Office Suite.
• Flexibility: Availability to work evenings, weekends, and holidays as needed.

Compensation & Benefits:

• Base pay: Hourly wage $13-$15 per Hour plus tips.
• Employee discounts on dining and hotel stays.
• Career advancement opportunities within the hotel and restaurant group.

Job Type: Full-time

Pay: From $15.00 per hour

Expected hours: 30 – 40 per week

Benefits:

• Employee discount

Shift:

• Evening shift

Shift availability:

• Night Shift (Required)

Ability to Commute:

• Rehoboth Beach, DE 19971 (Required)

Ability to Relocate:

• Rehoboth Beach, DE 19971: Relocate before starting work (Required)

Work Location: In person

Salary : $13 - $15