Restaurant Supervisor

Driftwood Hospitality Management; Houston (TX); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management seeks an experienced food and beverage supervisor to oversee restaurant, room service and lounge operations, ensuring courteous, efficient service and high-quality products for guests.

Responsibilities include staffing, scheduling, pre-shift meetings, guest seating, reservations, and collaboration with marketing and other departments to maintain profitability and guest satisfaction.

Qualifications

• Experience supervising restaurant staff and coordinating a la carte service.
• Knowledge of State, Federal and Corporate liquor regulations for serving alcohol.
• Hold a valid Food Handler Card and TABC license or be in the process of certification.
• Ability to work under pressure during busy periods.
• Strong English communication for guest inquiries and guidance.
• Ability to operate beverage equipment such as coffee makers.

Responsibilities

• Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising and disciplining restaurant staff for efficient operation of the outlet.
• Maintain outlet scheduling and payroll.
• Organize and conduct pre-shift and departmental meetings conveying information to staff (house count, daily specials, promotions, menu changes).
• Meet and greet guests, escort to tables, present menus and coordinate reservations.
• Maintain communication with all departments; attend meetings; assist in marketing efforts and menu changes.
• Monitor product quality and guest satisfaction; ensure food quality is appealing and prepared to guest specifications.
• Control payroll and equipment costs; maintain par stock levels, inventory, ordering and stocking; ensure equipment maintenance.
• Support the entire F&B operation including supervising other areas, running promotions, public relations and marketing.
• Provide for a clean and safe environment by assigning and assisting with cleaning.
• Adhere to company policies; follow safety and security procedures and rules.
• Maintain neat, clean appearance per handbook standards.
• Perform related duties as requested; assist other restaurant personnel as needed.

Skills

Staff supervision

Staff training

Guest interaction

Liquor regulations

English communication

Beverage equipment operation

Job description

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

Job Summary

Oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
• Maintain outlet scheduling and payroll.
• Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
• Meet and greet guests as they arrive, escort them to their table, and present menus.
• Answer telephones in a clear voice, coordinate and document reservations.
• Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
• Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to manager.
• Reports accidents, injuries, near-misses, property damage or loss to manager.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by manager.
• Assists other Restaurant Personnel when needed.

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
• Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Hold a current Food Handler Card and TABC license or must be in the process of being certified.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Knowledge of the appropriate table settings and service ware.
• Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to transport at least 50 lbs. through a crowded room on a continuous basis throughout the shift.
• Lifting at least 50 lbs.
• Constant standing & walking required
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace.

We are an equal opportunity employer.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.