What are the responsibilities and job description for the RESTAURANT SUPERVISOR @ LAGERHEADS, HILTON GARDEN INN VBO position at Shamin Hotels?
Full Job Description
Position Title: Restaurant Supervisor @ Lagerheads – Hilton Garden Inn Virginia Beach Oceanfront
Shamin Hotels is an award-winning hospitality organization with over 9000 rooms in 76 hotels. We are recognized as the largest owner and operator throughout Virginia as well as one of the top ten hotel hospitality groups in the country.
We value teamwork, pride of ownership and are passionate about serving our guests with warmth and hospitality.
We are looking for a professional Restaurant Supervisor to join our team to embrace those values.
Position Overview:
As a Restaurant Supervisor, you will oversee the daily operations of the restaurant, ensuring efficient workflow, excellent customer service, and adherence to quality standards. You will be responsible for supervising and leading the restaurant team, maintaining a positive work environment, and contributing to the overall success of the establishment.
Job Functions:
Position Title: Restaurant Supervisor @ Lagerheads – Hilton Garden Inn Virginia Beach Oceanfront
Shamin Hotels is an award-winning hospitality organization with over 9000 rooms in 76 hotels. We are recognized as the largest owner and operator throughout Virginia as well as one of the top ten hotel hospitality groups in the country.
We value teamwork, pride of ownership and are passionate about serving our guests with warmth and hospitality.
We are looking for a professional Restaurant Supervisor to join our team to embrace those values.
Position Overview:
As a Restaurant Supervisor, you will oversee the daily operations of the restaurant, ensuring efficient workflow, excellent customer service, and adherence to quality standards. You will be responsible for supervising and leading the restaurant team, maintaining a positive work environment, and contributing to the overall success of the establishment.
Job Functions:
- Supervision: Provide leadership and direction to restaurant staff, including servers, hosts/hostesses, and bartenders, to ensure smooth operations and exceptional service.
- Training and Development: Train new hires and provide ongoing training to existing staff members on service standards, menu knowledge, and customer interaction skills.
- Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and optimize labor costs while meeting business demands.
- Customer Service: Lead by example in delivering excellent customer service, handling guest inquiries or complaints promptly and professionally, and ensuring guest satisfaction.
- Quality Control: Monitor food quality, presentation, and portion sizes to ensure consistency and adherence to established standards. Inventory Management: Oversee inventory levels of food, beverages, and supplies, and coordinate with management to place orders as needed to maintain adequate stock levels.
- Safety and Compliance: Ensure compliance with health and safety regulations, sanitation standards, and alcohol service laws, and address any issues or concerns promptly.
- Financial Management: Assist in controlling costs and maximizing profitability through effective cost management, portion control, and minimizing waste.
