Breakfast Supervisor

Hampton by Hilton; London (KY); On-site; USD 32,000 - 42,000; Full time

Job summary

Hampton Inn London North in London, KY is seeking a Full Time Supervisor to oversee daily breakfast dining operations, ensure high food quality, and guest satisfaction. You will supervise, train, and support Breakfast Attendants, maintain food safety, inventory control, and dining area cleanliness in line with brand standards.

This role requires at least 1 year of food service or supervisory experience; strong English communication, basic POS skills, and leadership abilities are essential.

Qualifications

• High school diploma or GED required.
• Minimum 1 year of food service, breakfast attendant, or restaurant experience; supervisory or team lead experience in hospitality preferred.
• Fluent English and basic clerical/cash-handling skills needed.

Responsibilities

• Oversee breakfast service operations and ensure buffet areas are stocked and ready.
• Supervise and train Breakfast Attendants and assign duties.
• Monitor inventory and assist with ordering to control costs.
• Perform cashier duties and ensure accurate payment processing.
• Maintain cleanliness and organization in dining areas, kitchen prep spaces, and storage.
• Respond to guest inquiries and dietary requests with professionalism.

Skills

Fluent English

POS basics

Interpersonal skills

Leadership

Time management

Education

High school diploma or GED

Tools

POS system

Computer basics

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Supervisor Hampton Inn London North, London, KY, US

7 days ago Requisition ID: 9263

JOB SUMMARY

Oversee daily breakfast dining operations to ensure smooth morning service, high food quality, and excellent guest satisfaction. Supervise, train, and support Breakfast Attendants while maintaining food safety, inventory control, and dining area cleanliness in alignment with Sandpiper Hospitality brand standards.

ESSENTIAL JOB FUNCTIONS

• Supervise daily morning breakfast service operations, ensuring the buffet and dining areas are fully stocked, appealing, and ready on time.
• Assign daily side duties and station set-ups to Breakfast Attendants, monitor service pace, and clear/bus tables during peak periods to maintain dining flow.
• Train, coach, and support Breakfast Attendants on customer service standards, suggestive selling techniques, food presentation, and sanitation practices.
• Monitor inventory of breakfast food, beverage, and paper supplies; conduct regular stock counts and assist management with ordering to control food cost and minimize waste.
• Perform general clerical and cashier duties, control guest checks, and ensure accurate, secure payment processing as required by hotel operations.
• Inspect food temperature, presentation, and rotation regularly to enforce company food safety and sanitation guidelines.
• Maintain an acceptable state of cleanliness, organization, and hazard-free conditions throughout the dining area, kitchen prep space, and food storage areas.

ADDITIONAL DUTIES

• Assist Breakfast Attendants with direct guest service, seating, food prep, and clearing tables during peak occupancy or staffing shortages.
• Perform general cleaning tasks using standard hotel cleaning products to adhere to health and cleanliness standards.
• Respond promptly and professionally to guest inquiries, special dietary requests, or service concerns.
• Perform other duties as necessary and assigned by management.

*subject to change at the discretion of the Company

QUALIFICATIONS

• Education: High school diploma or equivalent (GED) required.
• Experience: Minimum 1 year of food service, breakfast attendant, or restaurant experience required; prior supervisory or team lead experience in hospitality preferred.
• Knowledge:
  • Working knowledge of daily food service operations, buffet presentation, and basic food safety practices.
  • Familiarity with inventory control and basic kitchen equipment operation.
• Skills:
  • Proficient in reading, writing, and speaking English fluently to effectively interact with guests, team members, and management.
  • Basic computer and point-of-sale (POS) operation, including basic clerical and cash-handling skills.
  • Strong interpersonal, leadership, and time-management skills.
• Abilities:
  • Read, comprehend, and enforce company operating procedures, brand standards, and safety guidelines.
  • Respond calmly, professionally, and constructively in high-volume, fast-paced morning service environments.
  • Adapt quickly to daily occupancy changes and fluctuating guest volume.
  • Identify operational bottlenecks and resolve service challenges in a timely manner.