Restaurant Supervisor

Embassy Suites by Hilton Tampa Airport Westshore; Tampa (FL); On-site; USD 38,000 - 52,000; Full time

Job summary

Embassy Suites by Hilton Tampa Airport Westshore is seeking a Restaurant Supervisor to oversee the hotel bar and steward operations, ensuring guest satisfaction, service quality, and brand standards.

You will lead bartenders and support staff, coordinate with the kitchen, manage schedules, and help achieve revenue goals while maintaining safety and cleanliness across the dining venues.

Qualifications

• High school diploma or GED required.
• Hospitality or restaurant management education preferred.
• Hotel restaurant experience is desirable.
• Knowledge of POS systems.

Responsibilities

• Supervise the daily operation of the hotel bar and steward areas on shift.
• Ensure guests receive prompt, courteous service.
• Monitor food & beverage quality, presentation, and service standards.
• Coordinate with the kitchen for timely meal preparation and delivery.
• Train and coach staff; manage schedules and shift assignments.
• Monitor labor costs and help control waste and costs.
• Enforce health, safety, and alcohol service policies.

Skills

Leadership

Customer service

Interpersonal skills

Verbal & written communication

Multitasking

Organizational skills

POS systems knowledge

Flexible scheduling

Education

High school diploma or GED

Hospitality/Restaurant management education preferred

Job description

Restaurant Supervisor Job Description

EMBASSY SUITES BY HILTON TAMPA AIRPORT WESTSHORE

Job Title

Restaurant Supervisor

Reports To

Executive Chef/ Sous Chef

Position Summary

The Hotel Restaurant Supervisor is responsible for overseeing the daily operations of the hotel Bar and Stewards, ensuring exceptional guest service, efficient staff performance, and compliance with hotel standards. This position supervises bartenders and stewards, maintains quality and cleanliness, assists with inventory and scheduling, and helps achieve departmental revenue and guest satisfaction goals.

Essential Duties And Responsibilities

Operations

• Supervise the daily operation of the hotel bar, bartenders, and stewards during assigned shifts.
• Ensure guests receive prompt, courteous, and professional service.
• Monitor food and beverage quality, presentation, and service standards.
• Coordinate with the kitchen to ensure timely preparation and delivery of meals.
• Resolve guest complaints promptly and professionally.
• Ensure bar cleanliness, organization, and compliance with health and safety regulations.
• Conduct opening and closing procedures, including cash reconciliation when required.
• Monitor atrium appearance, table setup, and overall guest experience.

Staff Leadership

• Supervise, coach, and motivate bartenders, stewards, and support staff.
• Train new employees on hotel policies, service standards, and operational procedures.
• Prepare employee schedules and manage shift assignments.
• Conduct pre-shift meetings to communicate daily specials, promotions, and operational updates.
• Monitor employee performance and provide constructive feedback.
• Assist with performance evaluations and disciplinary actions as needed.

Financial Responsibilities

• Monitor labor costs and staffing levels.
• Assist with inventory counts and ordering of restaurant supplies.
• Minimize waste and control food and beverage costs.
• Ensure accurate processing of guest checks and payments.
• Support revenue goals through upselling and promotional initiatives.

Safety & Compliance

• Ensure compliance with all local health department regulations.
• Maintain food safety and sanitation standards.
• Enforce responsible alcohol service policies.
• Follow hotel safety, security, and emergency procedures.

Qualifications

• High school diploma or GED required; hospitality or restaurant management education preferred.
• Minimum of 2-3 years of restaurant experience.
• At least 1 year of supervisory or leadership experience preferred.
• Hotel restaurant experience is highly desirable.
• Knowledge of POS systems and restaurant operations.
• Food Handler and Alcohol Service Certification (as required by local regulations).

Skills & Competencies

• Excellent leadership and team-building skills.
• Strong customer service and interpersonal abilities.
• Effective verbal and written communication.
• Ability to multitask in a fast-paced environment.
• Strong organizational and problem-solving skills.
• Basic computer proficiency, including Microsoft Office and restaurant POS systems.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Physical Requirements

• Stand and walk for extended periods.
• Lift up to 30 pounds.
• Bend, reach, stoop, and carry supplies as needed.
• Work in a fast-paced restaurant environment.

Performance Expectations

• Consistently deliver outstanding guest service.
• Maintain restaurant cleanliness and operational excellence.
• Foster a positive, productive work environment.
• Meet departmental financial and guest satisfaction goals.
• Support the hotel's mission, values, and service standards.

EOE/M/F/Vet Disabilities

Source: Hospitality Online