Restaurant Supervisor

Host Hotels & Resorts; Honolulu (HI); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Flexible scheduling

Free meals every shift

Paid time off

Discounts on golf, ski, restaurant & a

Job summary

Grand Geneva is seeking a Smockeys Restaurant Supervisor to lead our Timber team at Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin. The role involves daily supervision of dining room staff, ensuring courteous and efficient service, and supporting hotel operations.

The ideal candidate has restaurant supervisory experience, strong English communication, and the ability to manage multiple tasks while maintaining high standards of food quality and guest satisfaction.

Qualifications

• High school diploma or equivalent.
• Previous restaurant experience preferred.
• Education, training, or experience in food and beverage supervision.
• Knowledge of food and beverage operations, including staffing levels, service equipment, and guest relations.
• Ability to communicate and understand guest requests, memos, and banquet event orders.
• Ability to work an entire shift standing and moving about in restaurants and kitchen areas.
• Effective reading, writing, and communication skills in English to understand internal documents and interact with guests and employees.
• Ability to handle internal and external customers with patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve issues.
• Basic knife skills.
• Ability to read client orders and special requests from a Micros printer in English.
• Dexterity for knife handling and prep work.
• Ability to manage multiple tasks simultaneously.

Responsibilities

• Perform all dining room positions, including server, server assistant, and host
• Open and close the restaurant; supervise staff in absence of the Restaurant Manager
• Assist with ongoing training to ensure standards are met
• Interact positively with customers, promote hotel facilities and services, and resolve problems to satisfaction
• Monitor the facility and kitchen, ensuring food quality and service standards are met; verify temperature, appearance, and taste of products and provide guidance for improvement
• Maintain outlet profitability by controlling payroll, equipment costs, and par stock levels, and by managing inventory, ordering, and supplies
• Use the POS system to accurately charge customers and ensure timely food and beverage service
• Direct and coordinate the activities of all assigned associates and departmental responsibilities in the restaurant
• Support hotel policies and procedures and maintain the house bank
• Ensure standards of conduct, dress, hygiene, and appearance are maintained
• Participate in the hotel’s fire, safety, security, and environmental plan and committees
• Perform other duties as assigned
• Supervise all service personnel, including counseling and discipline, to maintain service standards
• Maintain proper setup of the dining room and enforce uniform and grooming standards daily
• Conduct daily shift meetings to keep staff informed of promotions, specials, guest comments, events, and memos
• Ensure all staff completes daily checklists
• Set up and expedite all daily banquet functions
• Read and follow recipes as they pertain to menu production
• Memorize production specifications, food presentations, and cooking methods relevant to menu production
• Recognize and fabricate all products relevant to menu production
• Cook all menu items to guest specifications with regard to temperature
• Properly label, date, and store all prepared food, raw ingredients, and food orders
• Maintain a clean, organized work area and a sanitary environment consistent with chef and local health department standards
• Recognize and react to product spoilage
• Prepare staff meals for the employee cafeteria
• Close kitchen shifts per chef or supervisor instructions

Skills

Communication

English proficiency

Multitasking

Customer service

Education

High school diploma

Restaurant supervision experience

Job description

Overview

We are seeking a Smockeys Restaurant Supervisor to lead our Timber team at Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin. The role includes daily supervision of Smockeys and Hungry Moose staff, ensuring a courteous and efficient dining experience, and supporting overall hotel operations.

Benefits

• Flexible scheduling
• Free meals every shift
• Paid time off
• Discounts on golf, ski, restaurant & spa services
• Hotel room discounts starting at $49 per night
• Well Spa gym membership for $16 per paycheck
• Advancement opportunities across the property and U.S.
• Friendly work atmosphere
• Holiday, jury duty, and bereavement pay
• Medical, dental, and vision insurance; company‑paid life insurance; employee assistance program; retirement benefits
• Recognition programs

Responsibilities

• Perform all dining room positions, including server, server assistant, and host
• Open and close the restaurant; supervise staff in absence of the Restaurant Manager
• Assist with ongoing training to ensure standards are met
• Interact positively with customers, promote hotel facilities and services, and resolve problems to satisfaction
• Monitor the facility and kitchen, ensuring food quality and service standards are met; verify temperature, appearance, and taste of products and provide guidance for improvement
• Maintain outlet profitability by controlling payroll, equipment costs, and par stock levels, and by managing inventory, ordering, and supplies
• Use the POS system to accurately charge customers and ensure timely food and beverage service
• Direct and coordinate the activities of all assigned associates and departmental responsibilities in the restaurant
• Support hotel policies and procedures and maintain the house bank
• Ensure standards of conduct, dress, hygiene, and appearance are maintained
• Participate in the hotel’s fire, safety, security, and environmental plan and committees
• Perform other duties as assigned
• Supervise all service personnel, including counseling and discipline, to maintain service standards
• Maintain proper setup of the dining room and enforce uniform and grooming standards daily
• Conduct daily shift meetings to keep staff informed of promotions, specials, guest comments, events, and memos
• Ensure all staff completes daily checklists
• Set up and expedite all daily banquet functions
• Read and follow recipes as they pertain to menu production
• Memorize production specifications, food presentations, and cooking methods relevant to menu production
• Recognize and fabricate all products relevant to menu production
• Cook all menu items to guest specifications with regard to temperature
• Properly label, date, and store all prepared food, raw ingredients, and food orders
• Maintain a clean, organized work area and a sanitary environment consistent with chef and local health department standards
• Recognize and react to product spoilage
• Prepare staff meals for the employee cafeteria
• Close kitchen shifts per chef or supervisor instructions

Qualifications

• High school diploma or equivalent
• Previous restaurant experience preferred
• Education, training, or experience in food and beverage supervision
• Knowledge of food and beverage operations, including staffing levels, service equipment, and guest relations
• Ability to communicate and understand guest requests, memos, and banquet event orders
• Ability to work an entire shift standing and moving about in restaurants and kitchen areas
• Effective reading, writing, and communication skills in English to understand internal documents and interact with guests and employees
• Ability to handle internal and external customers with patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve issues
• Basic knife skills
• Ability to read client orders and special requests from a Micros printer in English
• Dexterity for knife handling and prep work
• Ability to manage multiple tasks simultaneously

Equal Opportunity Statement

Grand Geneva is an Equal Opportunity Employer.