Dining Service Operations Lead

Hamilton Hotel Washington, D.C.; Washington (District of Columbia); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Vacation, Sick and Holiday Pay

401k Retirement Plan

Life Insurance

Short Term Disability

Long Term Disability

Job summary

Hamilton Hotel Washington, D.C. is seeking a Restaurant Supervisor to lead daily restaurant and service teams, ensuring top-tier guest experiences and smooth service flow.

You will train staff, manage schedules, uphold health and safety standards, and collaborate with kitchen on menu planning and presentation.

This on-site role requires flexibility for evenings, weekends and holidays, with opportunities to contribute to events, catering services, and department reporting.

Qualifications

• Proven supervisory experience in food and beverage operations.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety and sanitation regulations (HACCP).
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency with POS systems and basic Microsoft Office.

Responsibilities

• Supervise and coordinate daily restaurant and service operations.
• Ensure consistent delivery of exceptional guest service.
• Train, schedule, and support front-of-house staff.
• Maintain cleanliness and health compliance in dining areas.
• Monitor inventory and place orders for supplies as needed.
• Handle guest complaints and resolve issues promptly.
• Assist in menu planning, pricing, and food presentation with kitchen.
• Prepare reports on sales, inventory, staffing, and guest feedback.
• Organize events, functions, and catering support.

Skills

Leadership

Customer service

Communication

HACCP knowledge

POS systems

Microsoft Office

Flexibility

Tools

POS systems

Microsoft Office

Job description

Hamilton Hotel Washington, D.C. is seeking a Restaurant Supervisor to lead daily restaurant and service teams, ensuring top-tier guest experiences and smooth service flow.

You will train staff, manage schedules, uphold health and safety standards, and collaborate with kitchen on menu planning and presentation.

This on-site role requires flexibility for evenings, weekends and holidays, with opportunities to contribute to events, catering services, and department reporting.