Restaurant Supervisor

HOTEL JULIEN; Dubuque (IA); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Medical, Dental, and Vision coverage

Health Savings Account (HSA)

Paid Time Off (PTO)

Snack/Drink Room access

Employee Discounts

Hotel room discounts

Spa discounts

Job summary

Caroline’s Restaurant is seeking a Restaurant Floor Supervisor to lead the front-of-house during busy shifts, ensuring smooth service, happy guests, and consistent standards.

You’ll coach servers and hosts, enforce service practices, coordinate with the kitchen and bar, and handle cash and end-of-shift tasks to keep the experience on track.

This on-site role requires 1–2 years of supervisory experience, strong communication, speed, reliability, and flexibility to adapt to rushes.

Qualifications

• 1–2 years supervising or lead-serving experience.
• Strong food and beverage operations knowledge; quick thinker with speed and efficiency.
• Good communication skills, able to multitask, flexible, reliable, and available.

Responsibilities

• Coaching and directing servers, hosts, and bartenders while you work the floor.
• Follows and enforces standards, training procedures, and responsible service practices.
• Handling shift oversight tasks such as cash drops and end-of-shift paperwork.

Skills

Experience supervising

FOOD & BEVERAGE OPS

Communication skills

Multitasking

Job description

What You’ll Lead

As Restaurant Floor Supervisor at Caroline’s Restaurant, you provide hands-on leadership that keeps service smooth, guests happy, and standards consistent. You’ll guide the front-of-house team through busy shifts, reinforce customer service expectations, and support quality control from opening through close. You’ll coordinate pacing, resolve guest concerns quickly, and communicate clearly with the kitchen and bar to keep the experience on track.

Key responsibilities include:

• Coaching and directing servers, hosts, and bartenders while you work the floor
• Follows and enforces standards, training procedures, and responsible service practices
• Handling shift oversight tasks such as cash drops and end-of-shift paperwork

Required qualifications/skills:

• 1–2 years supervising or lead-serving experience
• Strong food and beverage operations knowledge; quick thinker with speed and efficiency
• Good communication skills, able to multitask, flexible, reliable, and available

Perks That Matter

• Medical, Dental, and Vision coverage
• Health Savings Account (HSA)
• Paid Time Off (PTO)
• Snack/Drink Room access
• Employee Discounts
• Hotel room discounts
• Spa discounts

A Shift in Motion

You arrive and check reservations, events, and staffing so the floor plan and sections set up for a strong start. As guests come in, you stay visible—watching timing, reading the room, and making small adjustments that keep the flow steady. You jump in to help when a rush hits, keep communication tight between the dining room and bar, and step in fast when a guest needs a thoughtful solution. Between peaks, you verify side work and cleaning are completed, then wrap up with cash handling, final checks, and paperwork before handing off for the next service—steady leadership from start to finish.