Restaurant Supervisor

Innisbrook Resort; Palm Harbor (FL); On-site; USD 42,000 - 55,000; Full time

Job summary

Innisbrook Resort in Palm Harbor, FL seeks a Restaurant Supervisor to oversee food and beverage service, mentor staff, and uphold our guest-centric standards.

You will supervise outlets, coordinate with kitchen and order takers, train employees, handle guest feedback, and ensure timely, professional service and smooth daily operations.

Experience in F&B operations and strong communication skills are required, with a focus on teamwork, safety, and quality in a fast-paced hotel environment.

Qualifications

• High school diploma or equivalent required; bachelor's degree preferred.
• Strong communication and guest service skills.
• Experience in F&B operations is desirable.

Responsibilities

• Supervise service staff and ensure timely, professional meals in outlets.
• Coordinate with kitchen and order takers; handle guest complaints.
• Oversee staffing, scheduling, and cashiers supervision.

Skills

English proficiency

Communication skills

Customer service

Education

High school diploma or equivalent

Bachelor’s degree in Hospitality or related field

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Restaurant Supervisor

Full Time Food and Beverage Palm Harbor, FL, US

POSITION OBJECTIVE

Adhere and follow F&B culture and vision in accordance to F&B core values. Assist in developing and maintaining quality standards for outlets, including supervision and direction of staff service. Ensure excellent customer service.

ESSENTIAL JOB FUNCTIONS

• Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.
• Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision and control of cashiers, supervisors, greeters, servers and bus attendants.
• Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
• Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Additional duties as necessary and assigned.

EDUCATION/EXPERIENCE

High school or equivalent education required. Bachelor’s Degree preferred. Previous experience in F&B operation.

REQUIREMENTS

• Must be able to speak, read, write and understand the English.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Certificates/Licenses:Ability to obtain and/or maintain any government required license

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.