Restaurant Supervisor

Le Méridien Dallas by the Galleria; Dallas (TX); On-site; USD 23,000 - 28,000; Full time

Job summary

Le Méridien Dallas by the Galleria is seeking a full-time Restaurant Supervisor to oversee daily dining room and kitchen operations, lead front-of-house staff, and uphold guest satisfaction standards.

The role covers staff scheduling, training, guest service, POS management, and compliance with health and safety guidelines in a fast-paced hotel environment.

Qualified candidates have 1–3 years in customer service or hospitality with supervisory experience; a high school diploma or GED is required.

Qualifications

• High school diploma or GED required; hospitality or business degree a plus.
• 1–3 years of customer service or hospitality experience; supervisory background preferred.
• Ability to stand and walk for extended periods in a fast-paced environment.
• Strong communication, leadership, multitasking, and conflict-resolution skills.

Responsibilities

• Staff Management: Hire, train, and schedule team members to maintain proper coverage during peak hours.
• Customer Service: Greet guests, monitor dining room quality, and resolve complaints quickly and professionally.
• Operations Oversight: Coordinate front- and back-of-house workflow, oversee opening/closing duties, and manage POS systems.
• Health and Safety: Enforce food safety guidelines, cleanliness, and health code compliance.
• Inventory Control: Monitor stock levels, order supplies, and reduce operational waste.

Skills

Communication

Leadership

Multitasking

Conflict resolution

Education

High School Diploma or GED

Job description

Join our food & beverage team as a full-time Restaurant Supervisor. The restaurant supervisor manages daily dining room and kitchen operations, leads front-of-house staff, and ensures high standards of guest satisfaction.

Compensation: $18 Hourly

Qualifications

• Education: High school diploma or GED; a degree in hospitality or business management is a plus.


• Experience: 1 to 3 years of experience in customer service or hospitality, with prior supervisory background preferred.


• Physical Skills: Ability to stand and walk for extended shifts in a fast-paced environment.


• Soft Skills: Strong communication, leadership, multitasking, and conflict-resolution abilities.

Responsibilities

• Staff Management: Hire, train, and schedule team members to maintain proper coverage during peak hours.


• Customer Service: Greet guests, monitor dining room quality, and resolve complaints quickly and professionally.


• Operations Oversight: Coordinate front- and back-of-house workflow, oversee opening/closing duties, and manage point-of-sale (POS) systems.


• Health and Safety: Enforce food safety guidelines, cleanliness, and health code compliance.


• Inventory Control: Monitor stock levels, order supplies, and reduce operational waste.