Hotel Carmichael - Restaurant Supervisor

Coury Hospitality; Carmel (IN); On-site; USD 21,000 - 32,000; Full time

Job summary

Hotel Carmichael in Carmel, IN is seeking a Restaurant Supervisor to lead the Food & Beverage team under the Restaurant Manager in a luxury setting. The role requires ensuring prompt, friendly service and seamless kitchen-to-guest experiences in a non-exempt environment.

Candidates should have bartending/serving/customer service experience, the ability to work under pressure, and a commitment to high standards, safety, and teamwork in a fast-paced dining room and event space.

Qualifications

• Must be age 21 or older.
• Indiana Employee Liquor Permit required.
• Demonstrate leadership through responsibility, trust, and service.
• Ability to communicate clearly under pressure.
• Move quickly and gracefully throughout dining room and event space.
• Demonstrate basic math with reading/writing/Verbal.
• Knowledge of menu, ingredients, cooking techniques, drinks and pricing.
• Ability to recommend food and beverage pairings.
• Demonstrate professional wine service.
• Knowledge of pre-check register operation.
• Knowledge of computer operations and ordering procedures.
• Knowledge of basic sanitation.
• Effective communication with customers, co-workers and supervisors.
• Maintain excellent attendance and punctuality.
• Perform and understand all outlet operations.

Responsibilities

• Supervises and directs the prompt, efficient and friendly services of all food and beverage.
• Acts as liaison between kitchen and front of house employees and operations.
• Assists in training and development of team members.
• Ensures staff maintains a clean, safe, and sanitary work environment.
• Resolves operational and guest issues quickly with management follow-up.
• Provides counsel to those who need assistance.
• Provides management with updates regarding employee performance.
• Performs additional duties as directed by management.

Skills

Leadership

Communication

Customer service

Math skills

Team training

Tools

POS system

Register operation

Ordering procedures

Job description

Why Work at Hotel Carmichael?

At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.

Hotel Carmichael - Restaurant Supervisor

DEPARTMENT: Food and Beverage

REPORTS TO: Restaurant Manager

STATUS: Non-Exempt

Responsibilities

• Fulfills duties as assigned by management.
• Supervises and directs the prompt, efficient and friendly services of all food and beverage.
• Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist.
• Acts as a liaison between kitchen and front of the house employees and operations.
• Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.
• Ensures staff members are maintaining a clean, safe, and sanitary work environment.
• Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.
• Provides helpful counsel to those who need assistance.
• Provides management with updates regarding employee performance.
• Performs additional duties as directed by management.

Qualifications

• Must be age 21 or older
• Must be able to obtain and Indiana Employee Liquor Permit
• Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.
• Ability to think and communicate clearly in high pressure situations.
• Ability to move quickly and gracefully throughout the dining room and event space.
• Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
• Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.
• Ability to confidently make food and beverage pairing recommendations.
• Ability to execute professional wine service.
• Knowledgeable of pre-check register operation.
• Knowledgeable of computer operations and ordering procedures.
• Knowledgeable of basic sanitation.
• Ability to effectively communicate effectively with customers, co-workers and supervisors.
• Ability to maintain excellent attendance and punctuality.
• Ability to perform and understand all outlet operations.

Experience

• Previous bartending, serving and/or customer service experience.
• Previous Event Operations experience preferred.

Physical Demands

• Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level.
• Ability to lift, balance and carry large oval dining room service trays.
• Ability to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.

Required Personal Protective Equipment

• Closed toe, non-canvas and non-skid soled shoes