FOH Supervisor: Dynamic, Guest-First Dining Lead

DREAMWEAVER HOTELS LLC; Chicago (IL); On-site; USD 68,769,792 - 91,693,056; Full time

Benefits offered by this job

Medical plans

Dental plans

Vision insurance

PTO

401(k)

FSA

Life and AD&D insurance

STD/LTD

Commuter benefits

Pet insurance

Hotel discounts

Career growth

Wellness programs

Job summary

theWit Hotel in Chicago is seeking a SLCT Supervisor for State and Lake Chicago Tavern to coordinate front‑of‑house operations across breakfast, lunch, dinner, and events. You will lead by example on the floor, support training, and act as the main contact for guest concerns and service recovery.

The role requires supervising a team, managing reservations and service priorities, and ensuring adherence to brand standards in a high-volume setting.

Qualifications

• Previous restaurant supervisory or lead server/lead host experience in a full-service, high-volume environment.
• Strong knowledge of front-of-house operations and guest service standards.
• Excellent communication and interpersonal skills with the ability to motivate and coach a diverse team.

Responsibilities

• Supervise daily front-of-house operations to ensure smooth, guest-focused service.
• Lead pre-shift meetings highlighting specials, reservations, and priorities.
• Support recruiting, onboarding, and training of new front-of-house staff.
• Monitor staff performance and provide coaching and feedback in partnership with leadership.
• Assist with scheduling, station assignments, and break compliance to meet labor targets.
• Greet guests and assist during peak times, ensuring visible leadership on the floor.

Skills

Front-of-house supervision

Guest service

Communication

Coaching & training

Tools

POS systems

Reporting

Job description

theWit Hotel in Chicago is seeking a SLCT Supervisor for State and Lake Chicago Tavern to coordinate front‑of‑house operations across breakfast, lunch, dinner, and events. You will lead by example on the floor, support training, and act as the main contact for guest concerns and service recovery.

The role requires supervising a team, managing reservations and service priorities, and ensuring adherence to brand standards in a high-volume setting.