Morning Restaurant Supervisor — Flexible Schedule & Growth

Marcus Corporation; Omaha (NE); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Free meal during shifts

Hotel and Marriott employee discounts

Growth and transfer opportunities

Flexible scheduling and paid time off

Job summary

Marcus Hotels & Resorts in Omaha is seeking a Morning Restaurant Supervisor for the Omaha Marriott Downtown. You will lead a high-energy team, oversee front- and back-of-house operations, and drive service excellence to create memorable dining experiences.

Responsibilities include supervising staff, training, inventory control, and ensuring quality, sanitation, and guest satisfaction while using POS systems to run efficient shifts.

Qualifications

• Prior restaurant or hospitality supervisory experience.
• Ability to read, write, and communicate effectively in English.
• High school diploma or equivalent; ability to work varied schedules, including evenings and weekends.
• Experience with bartending and knowledge of food and beverage operations.

Responsibilities

• Perform all front- and back-of-house roles as needed.
• Supervise staff and oversee department operations in the manager's absence.
• Support ongoing training to uphold service and brand standards.
• Monitor food quality, service, cleanliness, and sanitation.
• Manage inventory, supplies, payroll, and equipment costs.
• Build guest relations and resolve concerns effectively.
• Utilize POS and restaurant systems to ensure accurate transactions and reporting.
• Model professionalism and uphold hotel policies and standards.
• Other duties as assigned.

Skills

Hospitality supervision

Customer service

English proficiency

Multi-tasking

Staff training

Education

High school diploma or equivalent

Tools

POS systems

Restaurant management software

Job description

Marcus Hotels & Resorts in Omaha is seeking a Morning Restaurant Supervisor for the Omaha Marriott Downtown. You will lead a high-energy team, oversee front- and back-of-house operations, and drive service excellence to create memorable dining experiences.

Responsibilities include supervising staff, training, inventory control, and ensuring quality, sanitation, and guest satisfaction while using POS systems to run efficient shifts.