Restaurant Supervisor

Wyndham Gettysburg Hotel & Conference Center; Straban Township (PA); On-site; USD 40,000 - 56,000; Full time

Job summary

OT H Hotels Resorts is seeking a Restaurant Supervisor to oversee daily restaurant operations and ensure exceptional guest service. You will supervise servers, bartenders, bussers, and hosts, while supporting the Restaurant Manager to maintain standards.

This role requires 2–3 years of restaurant experience with at least 1 year in a supervisory position. A food safety or alcohol service certification is preferred, and the position is property-based in a fast-paced setting.

Qualifications

• High school diploma or equivalent required.
• Minimum 2–3 years of restaurant experience; minimum 1 year of supervisory experience.
• Hospitality or hotel/resort experience preferred.
• Food safety and/or alcohol service certification preferred (or required per local regulations).

Responsibilities

• Supervise daily restaurant floor operations, including servers, bartenders, bussers, and hosts.
• Ensure service standards are consistently met and guest expectations exceeded.
• Monitor food quality, presentation, and timeliness of service.
• Actively participate in service as needed to support team efficiency.
• Assist with hiring, training, and onboarding of restaurant staff.
• Provide ongoing coaching and support to improve team performance.
• Lead pre-shift meetings and communicate service expectations clearly.
• Step in as Manager on Duty when required.
• Assist with scheduling staff based on business levels and forecasting.
• Support payroll processing, tip distribution, and labor tracking.
• Monitor revenue, control labor costs, and assist with reporting.
• Assist with inventory management and control procedures.
• Utilize POS systems efficiently and ensure staff proficiency.
• Train staff on suggestive selling techniques to enhance revenue.
• Maintain knowledge of food and beverage offerings, including wine, and train staff accordingly.
• Ensure compliance with company policies, health regulations, and safety standards.

Skills

Customer service

Decision making

Organization

Payroll reporting

Inventory control

POS systems

Suggestive selling

Food & beverage knowledge

Labor reporting

Leadership

Communication

Education

High school diploma

Tools

POS systems

Job description

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Title Restaurant Supervisor

Location Property-based

Department Restaurant

Property, if applicable N/A

FLSA Non-Exempt

Direct Supervisor Restaurant Manager / F&B Director

Job Overview
The Restaurant Supervisor is responsible for overseeing daily restaurant operations to ensure exceptional guest service, efficient workflow, and adherence to established service and quality standards. This role supervises front-of-house staff including servers, bartenders, bussers, and hosts, while actively supporting service to ensure a seamless dining experience. The Restaurant Supervisor plays a key role in maintaining guest satisfaction, resolving issues promptly, and supporting the Restaurant Manager in operational and administrative functions.

This position operates in a fast-paced hospitality environment requiring constant movement and active floor supervision. Work is performed primarily indoors within restaurant and bar areas, with occasional outdoor exposure depending on the property. The role involves exposure to temperature fluctuations, noise, chemicals, fumes, uneven and potentially slippery surfaces, and kitchen machinery. Responsibilities may include handling hot plateware and navigating busy service areas. Success in this role requires strong leadership, sound decision-making under pressure, and a commitment to delivering high-quality service standards.

Job Responsibilities

Restaurant Operations & Service Oversight

• Supervise daily restaurant floor operations, including servers, bartenders, bussers, and hosts
• Ensure service standards are consistently met and guest expectations exceeded
• Monitor food quality, presentation, and timeliness of service
• Actively participate in service as needed to support team efficiency

Guest Experience & Issue Resolution

• Provide excellent customer service and respond promptly to guest concerns
• Resolve guest issues professionally and efficiently to ensure satisfaction
• Maintain a visible presence on the floor to engage with guests and staff
  

Team Leadership & Development

• Assist with hiring, training, and onboarding of restaurant staff
• Provide ongoing coaching and support to improve team performance
• Lead pre-shift meetings and communicate service expectations clearly
• Step in as Manager on Duty when required

Administrative & Financial Support

• Assist with scheduling staff based on business levels and forecasting
• Support payroll processing, tip distribution, and labor tracking
• Monitor revenue, control labor costs, and assist with reporting
• Assist with inventory management and control procedures

Systems, Sales & Compliance

• Utilize POS systems efficiently and ensure staff proficiency
• Train staff on suggestive selling techniques to enhance revenue
• Maintain knowledge of food and beverage offerings, including wine, and train staff accordingly
• Ensure compliance with company policies, health regulations, and safety standards

Job Requirements
Education: High school diploma or equivalent required.

Experience: Minimum 2–3 years of restaurant experience, preferably in a hotel or resort environment; minimum 1 year of supervisory experience required.
Skills and Abilities:

• Strong customer service skills with the ability to resolve issues effectively
• Ability to make quick, sound decisions in high-pressure situations
• Strong organizational skills and attention to detail
• Knowledge of payroll, revenue control, and reporting processes
• Familiarity with inventory control procedures
• Proficiency with POS systems
• Knowledge of suggestive selling techniques and staff training methods
• Strong food and beverage knowledge, including wine
• Ability to perform tip distribution and labor/revenue reporting
• Strong verbal communication and leadership skills
• Ability to support both operational and administrative functions

Certifications: Food safety and/or alcohol service certification preferred (or required per local regulations).

Travel required: No travel required; position is fully property-based.

Physical requirements:

• Constant walking throughout restaurant and service areas
• Frequent standing, reaching, balancing, and use of manual and gross motor skills
• Occasional to frequent sitting, bending, crouching, and pushing/pulling
• Constant lifting/carrying up to 10 lbs.; frequent lifting up to 50 lbs.; occasional to frequent lifting up to 100 lbs.
• Continuous use of eye-hand coordination in a fast-paced service environment
• Ability to safely navigate busy, potentially slippery restaurant and kitchen areas

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.