Restaurant Supervisor

Doubletree Houston Airport; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

The Doubletree Houston Airport is looking for a Restaurant Supervisor to oversee daily front-of-house operations, manage staff, and ensure exceptional guest experiences. This role requires training employees, overseeing shift management, and enforcing health and safety standards.

Ideal candidates will have a strong background in customer service, staff management, and a minimum of 1-3 years of experience in food service management. Join us to lead a team that prioritizes guest satisfaction and operational excellence.

Qualifications

• Minimum of 1-3 years of experience in food service management.
• Must have experience as a shift supervisor, head server, or team lead.
• Strong leadership and communication skills are essential.

Responsibilities

• Oversee daily front-of-house operations and manage staff.
• Ensure excellent guest experiences through effective service.
• Conduct regular inspections for health and safety compliance.
• Manage inventory and placing vendor orders.

Skills

Customer Service

Staff Management

Inventory Management

Health & Safety Compliance

Education

High school diploma or equivalent

Degree in Hospitality Management, Business, or Culinary Arts

Job description

The restaurant supervisor oversees daily front‑of‑house operations, manages floor staff, and ensures excellent guest experiences. Key duties include training employees, scheduling shifts, monitoring inventory, and enforcing health and safety standards. They act as the vital link between management, waitstaff, and customers to guarantee profitability and smooth service.

Responsibilities

• Staff Management: Interview, onboard, train, and schedule front‑of‑house team members. Lead pre‑shift meetings, evaluate employee performance, and provide ongoing feedback.
• Customer Service: Ensure guests receive exceptional service by monitoring the dining room floor, proactively greeting patrons, and handling complaints tactfully.
• Operations: Manage shift openings and closings, run the point‑of‑sale (POS) system, and balance cash drawers at the end of shifts.
• Health & Safety: Conduct regular kitchen and dining area inspections to ensure compliance with food safety, sanitation, and hygiene regulations.
• Inventory & Ordering: Track supply levels, forecast future needs for food, beverages, and cleaning supplies, and place vendor orders to prevent stockouts.

Qualifications

• Education: High school diploma or equivalent is required; a degree in Hospitality Management, Business, or Culinary Arts is a strong asset.
• Experience: 1–3 years of proven experience in food service, including previous roles as a shift supervisor, head server, or team lead.