Fine Dining Restaurant Supervisor | Guest Experience & Banquets

Hay Creek Hotels; North Carolina; On-site; USD 42,000 - 55,000; Full time

Job summary

The Greystone Inn, managed by Hay Creek Hotels, in Lake Toxaway, NC, seeks a Restaurant Supervisor to lead the Food and Beverage team on site. This role requires hands-on leadership, guest service excellence, and coordination with the F&B Manager.

Qualifications include 2 years of high-volume serving experience, comfort with POS systems, and strong guest-relations skills. Flexibility to work nights, weekends, and holidays is needed.

Qualifications

• High School diploma or equivalent.
• 2 years serving in a high-volume, fine dining environment.
• Wine/liquor knowledge and training preferred.
• Comfort with technology and POS systems.
• Ability to work nights, weekends, holidays.

Responsibilities

• Greet, direct, seat, and serve guests in accordance with company service standards.
• Be familiar with menu items, promotions, hotel offerings, and related materials.
• Complete side work efficiently and maintain all areas and equipment.
• Assist in resolving complaints and communicate with the supervisor regarding guest concerns.
• Reconcile cash, process card charges, and make deposits; use POS system for transactions.
• Oversee staff on duty to ensure a smooth guest experience.
• Lead hands-on training programs for staff according to standard.
• Responsible for comp and void privileges for F&B staff and accurate processing of transactions.
• Complete additional tasks and projects as assigned by the F&B Manager.

Skills

Customer service

Team leadership

POS system

Cash handling

Banquet/events

Wine knowledge

Stress management

Flexibility

Education

High School diploma or equivalent

Job description

The Greystone Inn, managed by Hay Creek Hotels, in Lake Toxaway, NC, seeks a Restaurant Supervisor to lead the Food and Beverage team on site. This role requires hands-on leadership, guest service excellence, and coordination with the F&B Manager.

Qualifications include 2 years of high-volume serving experience, comfort with POS systems, and strong guest-relations skills. Flexibility to work nights, weekends, and holidays is needed.