Hands-On Restaurant & Bar Supervisor (Floor Leader)

Reikart House Buffalo/Jazzboline Restaurant and Bar; Town of Amherst (NY); Vor Ort; USD 34.000 - 37.000; Vollzeit

Benefits dieser Stelle

Medical, Dental & Vision Insurance

401(k) with Company Match

Life Insurance

HSA & FSA

Paid Time Off

Marriott Hotel Employee Discounts

Zusammenfassung

Jazzboline Restaurant & Bar in Amherst, NY is seeking a Restaurant and Bar Supervisor to lead from the floor, support the team, and deliver warm, attentive service to guests.

You will supervise daily shift operations, coach front-of-house staff, coordinate with culinary leadership, and handle guest inquiries while maintaining standards and smooth service across the restaurant and bar.

Qualifikationen

• Experience leading teams in a restaurant or hospitality setting.
• Strong communication and interpersonal skills.
• Ability to coach, guide, and provide direction to employees.
• Guest-focused mindset with professional conflict resolution.

Aufgaben

• Supervise restaurant and bar operations during assigned shifts, maintaining service, quality, and hospitality standards.
• Lead, support, coach, and develop front-of-house employees.
• Assist with training, scheduling, employee development, and performance management.
• Communicate with culinary leadership and kitchen staff to ensure smooth, coordinated service.
• Be present on the restaurant floor, supporting the team during busy service periods.
• Respond to guest questions and service issues in a timely, professional manner.
• Help maintain cleanliness, sanitation, safety, and quality service.

Kenntnisse

Leadership

Communication

Guest focus

Team coaching

Organization

Problem solving

Collaboration

Composure under pressure

Ausbildung

Post-high school education in hospitality or related field

Jobbeschreibung

Jazzboline Restaurant & Bar in Amherst, NY is seeking a Restaurant and Bar Supervisor to lead from the floor, support the team, and deliver warm, attentive service to guests.

You will supervise daily shift operations, coach front-of-house staff, coordinate with culinary leadership, and handle guest inquiries while maintaining standards and smooth service across the restaurant and bar.