Restaurant Operations Supervisor — Drive Service & Standards

Hamilton Hotel; Washington, Northern (District of Columbia, KY); Hybrid; USD 52,000 - 68,000; Full time

Benefits offered by this job

Paid Family Leave

Health Insurance

Vision Insurance

Vacation, Sick and Holiday Pay

Company Basic Life Insurance

Company paid Accidental Death & Dismem

Company paid Short Term Disability

Company paid Long term Disability

401k Retirement Plan

Job summary

Hamilton Hotel in Washington, DC is seeking a Restaurant Supervisor to oversee daily restaurant and service operations, ensuring top-tier guest experiences. You will train and schedule front-of-house staff, coordinate with kitchen for menu execution, and manage inventory and quality standards in a fast-paced hotel environment.

The role requires strong leadership, communication, and HACCP knowledge, with flexibility for evenings and weekends. Competitive benefits are included.

Qualifications

• Experience supervising food and beverage operations in restaurant, hotel, or resort.
• Strong leadership, communication, and interpersonal abilities.
• Knowledge of food safety and sanitation regulations (HACCP).

Responsibilities

• Supervise and coordinate daily operations of restaurant and service teams.
• Ensure exceptional customer service to all guests.
• Train, schedule, and support front-of-house staff.
• Maintain dining/service area cleanliness and safety.
• Monitor inventory and place supply orders.
• Handle customer complaints and resolve issues promptly.
• Assist in menu planning, pricing, and presentation with kitchen.
• Prepare reports on sales, inventory, staffing, and guest feedback.
• Organize special events and catering as needed.

Skills

Leadership

Communication

Interpersonal skills

Staff training

Tools

POS systems

Microsoft Office

Job description

Hamilton Hotel in Washington, DC is seeking a Restaurant Supervisor to oversee daily restaurant and service operations, ensuring top-tier guest experiences. You will train and schedule front-of-house staff, coordinate with kitchen for menu execution, and manage inventory and quality standards in a fast-paced hotel environment.

The role requires strong leadership, communication, and HACCP knowledge, with flexibility for evenings and weekends. Competitive benefits are included.