Restaurant Supervisor

The-Townsend-Hotel; Birmingham (MI); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Success Coach every Thursday

Fifty percent off your restaurant bill

401 (k)

Discounted Bus Passes

PTO Program

& so much more!

Job summary

The Townsend Hotel in Birmingham, MI is seeking a Restaurant Supervisor to support daily restaurant operations and deliver a luxurious dining experience aligned with upscale hotel standards. This hands-on leader will drive service excellence on the floor and partner with restaurant leadership, culinary, bar, and in-room dining teams to foster accountability and guest satisfaction.

Lead by example, coach teammates, and ensure staffing, service flow, and guest recovery are handled proactively.

Qualifications

• Previous experience in restaurant supervision, hospitality leadership, or upscale food and beverage operations preferred.
• Demonstrated ability to lead a team in a fast-paced, guest-focused environment.
• Strong interpersonal, communication, organization, and problem-solving skills.
• Excellent judgment and the ability to make sound operational decisions independently.
• A strong understanding of fine dining or upscale casual service standards, restaurant operations, and guest recovery.
• Working knowledge of POS systems, reservations platforms, and standard restaurant operating procedures.
• Ability to maintain professionalism, composure, and attention to detail during high-volume service.
• Flexible availability, including weekends, holidays, and varying shifts, as business needs require.
• Relevant food safety and alcohol service certifications as required by applicable law and hotel policy.

Responsibilities

• Lead service excellence and maintain luxury dining standards.
• Coach and develop front-of-house team while managing daily operations.
• Communicate VIP arrivals, celebrations, dietary restrictions, and guest preferences to teams.
• Collaborate with culinary leadership to address execution issues and dietary requirements.
• Support menu launches, seasonal offerings, and promotional initiatives.
• Oversee opening, service, and closing procedures for operational readiness.
• Monitor reservations, walk-ins, and floor coverage to ensure efficiency.

Skills

Restaurant supervision

Hospitality leadership

Guest-focused

Communication

Judgment

Upscale service

POS knowledge

Professionalism

Flexibility

Tools

POS systems

Job description

• Location 100 Townsend Street,Birmingham, MI, 48009,United States
• Base Pay $22.00 - $22.00 / Hour
• Employee Type Regular Full Time
• Manage Others Yes

Contact information

• Name Bailee Gierman
• Phone [phone]
• Email [e-mail]

Position: Restaurant Supervisor

Department: Food & Beverage

Reports To: Food & Beverage Management Team

Employment Type: Full-Time

Position Summary

The Restaurant Supervisor is responsible for supporting the daily operations of the restaurant while delivering an exceptional luxury dining experience consistent with the standards of an upscale hotel environment. This position serves as a hands-on leader on the floor, ensuring service excellence, operational efficiency, and consistent execution of established service standards.

The Restaurant Supervisor leads by example, coaches and develops team members, maintains a strong presence throughout service, and proactively identifies opportunities to enhance the guest experience. Working closely with restaurant leadership, culinary, bar, and in-room dining teams, this individual helps foster a culture of accountability, professionalism, teamwork, and genuine hospitality.

Guest Experience & Service Excellence

• Maintain a visible leadership presence throughout service, ensuring attentive, anticipatory, and personalized guest service.
• Uphold luxury hospitality standards and ensure consistency in service execution, presentation, and overall dining experience.
• Proactively identify guest concerns, resolve service issues, and implement appropriate service recovery measures.
• Build relationships with returning guests and recognize opportunities to create memorable guest experiences.
• Monitor dining room cadence, table pacing, reservation flow, and communication between front-of-house and culinary teams.
• Supervise, support, and motivate front-of-house team members throughout daily operations.
• Lead pre-shift meetings, communicate service priorities, review reservations and special requests, and reinforce daily expectations.
• Provide real-time coaching and constructive feedback to promote accountability and professional development.
• Assist with scheduling, shift assignments, training, onboarding, and performance management as directed by restaurant leadership.
• Foster a collaborative work environment that encourages communication, ownership, and a consistent commitment to service excellence.
• Oversee opening, service, and closing procedures to ensure operational readiness and adherence to established standards.
• Monitor staffing levels, reservations, walk-ins, and business volume to adjust floor coverage and maintain service efficiency.
• Ensure dining areas, bar spaces, service stations, and guest-facing areas remain clean, organized, properly stocked, and presentation-ready.
• Monitor point-of-sale accuracy, order entry, ticket timing, and communication between service staff and the kitchen.
• Assist with inventory awareness, supply management, side work, cash handling, and end-of-shift reporting.
• Identify operational inefficiencies and communicate recommendations to restaurant leadership.

Food & Beverage Standards

• Maintain working knowledge of menus, ingredients, preparation methods, wine, spirits, cocktails, and beverage offerings.
• Ensure proper food safety, sanitation, responsible alcohol service, and compliance with hotel policies.
• Monitor food and beverage presentation, temperature, accuracy, and timing before items reach the guest whenever operationally appropriate.
• Collaborate with culinary leadership to address execution issues, communicate modifications and dietary requirements, and maintain consistency.
• Support menu launches, seasonal offerings, special events, and promotional initiatives.
• Coordinate with hotel departments, including front desk, concierge, housekeeping, banquets, and in-room dining, to support a seamless guest experience.
• Communicate VIP arrivals, celebrations, dietary restrictions, special requests, and guest preferences to the appropriate teams.
• Support hotel-wide service standards and assist with special functions or operational needs as assigned.

Qualifications

• Previous experience in restaurant supervision, hospitality leadership, or upscale food and beverage operations preferred.
• Demonstrated ability to lead a team in a fast-paced, guest-focused environment.
• Strong interpersonal, communication, organization, and problem-solving skills.
• Excellent judgment and the ability to make sound operational decisions independently.
• A strong understanding of fine dining or upscale casual service standards, restaurant operations, and guest recovery.
• Working knowledge of POS systems, reservations platforms, and standard restaurant operating procedures.
• Ability to maintain professionalism, composure, and attention to detail during high-volume service.
• Flexible availability, including weekends, holidays, and varying shifts, as business needs require.
• Relevant food safety and alcohol service certifications as required by applicable law and hotel policy.

The Restaurant Supervisor is expected to demonstrate the following leadership qualities:

• Lead by Example: Set the standard for professionalism, appearance, communication, and hospitality.
• Anticipatory Service: Recognize guest and operational needs before they become issues.
• Ownership & Accountability: Address challenges promptly, follow through on commitments, and hold the team to established expectations.
• Proactive Problem-Solving: Identify potential service disruptions and take appropriate action before escalation is necessary.
• Attention to Detail: Maintain consistency in food quality, service execution, dining room presentation, and operational standards.
• Team Development: Coach in the moment, reinforce positive performance, and help team members grow in their roles.
• Continuous Improvement: Seek opportunities to improve service delivery, operational efficiency, and the overall guest experience.

Physical Requirements & Work Environment

• Ability to stand and walk for extended periods.
• Ability to move throughout the restaurant, bar, kitchen service areas, and hotel facilities.
• Ability to lift, carry, and transport restaurant supplies and service-related items within applicable safety guidelines.
• Ability to work in a dynamic hospitality environment with changing business volumes and operational demands.

BENEFITS

• Success Coach every Thursday
• Fifty percent off your restaurant bill for up to six guests
• 401 (k)
• Discounted Bus Passes
• PTO Program
• & so much more!

The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided based on qualifications, merit, and business need.

This policy applies to all terms and conditions of employment.