Hotel Carmichael - Restaurant Supervisor

Coury Hospitality; Carmel, Northern (IN, KY); Hybrid; USD 42,000 - 56,000; Full time

Job summary

Coury Hospitality is seeking a Restaurant Supervisor for Hotel Carmichael in Carmel, IN. The role oversees food and beverage services, coordinates with kitchen and front-of-house teams, and ensures compliance with opening/closing procedures and service standards.

The successful candidate will train staff on menus, specials, and cash handling, maintain sanitation, and resolve issues quickly while upholding guest service excellence.

Qualifications

• Must be 21+ and able to obtain Indiana Employee Liquor Permit.
• Demonstrates leadership through responsibility and service.
• Able to communicate clearly in high-pressure situations.
• Able to move quickly through dining room and event space.
• Demonstrates basic math with good reading, writing and verbal skills.
• Knowledgeable of the menu, ingredients, cooking techniques, and drink recipes/pricing.
• Able to confidently recommend food and beverage pairings.
• Able to perform professional wine service.
• Knowledgeable of basic sanitation and safety procedures.
• Familiar with pre-check register operation and ordering procedures.
• Reliable attendance and punctuality.
• Capable of performing all outlet operations.

Responsibilities

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

Skills

Leadership

Customer service

Communication

Teamwork

Job description

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