Restaurant A Supervisor

crestline-external; Memphis (TN); On-site; USD 21,000 - 25,000; Full time

Job summary

Hilton Garden Inn Memphis Downtown in Memphis, TN seeks a Restaurant Supervisor to help lead our dining team, oversee room service and club room operations, ensuring quality service, presentation and guest satisfaction. You will train staff, manage schedules, and maintain safety standards.

The role requires a high school diploma or GED, at least 1 year in related experience and 21+ for alcohol service; TIPS or CARE certification preferred.

Qualifications

• High school diploma or GED required; related hospitality experience preferred.
• Minimum 1 year experience in restaurant supervisory roles.
• Experience training staff and enforcing service standards.
• Good English communication and guest relations skills.
• Must be 21+ to serve alcoholic beverages; certifications preferred (TIPS, CARE).

Responsibilities

• Train workers in food preparation, service, sanitation and safety procedures.
• Manage cash receipts and end-of-day deposits.
• Supervise cleaning in kitchen and dining areas; ensure hygiene standards.
• Resolve customer complaints regarding food service.
• Forecast staff, equipment, and supply needs based on demand.
• Schedule parties, take reservations, and present bills to guests.

Skills

Staff training

Cash handling

Team leadership

Guest relations

Safety procedures

Education

High school diploma or GED

Job description

Located in the heart of Memphis, just steps from the iconic Beale Street, Hilton Garden Inn Memphis Downtown offers guests a vibrant and welcoming experience. We pride ourselves on delivering exceptional service and unforgettable hospitality. Now, we’re looking for a passionate and experienced Restaurant Supervisor to help lead our dynamic team.

This is a Full-Time position paying $15.00 / hour.

Overview:

The Restaurant Supervisor assists in overseeing the restaurant, room service, and club room operations to provide good quality service, food and beverage presentation and guest experience.

Key Duties & Responsibilities:

• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Resolve customer complaints regarding food service.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations.
• Specify production and time sequences and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements based on business demand.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Record production, operational, and personnel data on specified forms.
• Develop equipment maintenance schedules and arrange for repairs.
• Greet and seat guests, and present menus and wine lists.
• Schedule parties and take reservations.
• Present bills and accept payments.
• Resolve customer complaints regarding food service.Develop equipment maintenance schedules and arrange for repairs.

Education and Experience:

• High school diploma or GED plus 1 year of related experience; or any equivalent combination of education and experience which provides the above knowledge, skills and abilities.
• Minimum 21 years of age to serve alcoholic beverages.
• 2 years experience as Restaurant Supervisor.
• Must have good understanding of the English language andprevious guest/customer relations training.
• Certification of previous training in liquor, wine and food service preferred.
• Must be TIPS, CARE (or equivalent) certified, or become certified by first day on the job.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.