Restaurant Supervisor: Lead Team & Guest Experience

Brandt Hospitality Group; Fargo (ND); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

PTO with immediate accrual

Gratuity Eligible

Discount program for car rentals, etc.

Hotel Discounts Worldwide

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Long-Term Disability

401(k) with match

Holiday overtime pay

Health Savings Account

EAP

Dependent Care FSA

Job summary

Brandt Hospitality Group is seeking a Restaurant Supervisor to lead front-of-house operations and serve as manager on duty. You will direct staff, ensure service quality, and collaborate with kitchen and lounge teams to maintain our standards of presentation and customer care.

Responsibilities include staffing, training, scheduling, and enforcing safety and policy compliance, while maintaining strong guest relations and efficient operations across all shifts.

Qualifications

• Experience in restaurant supervision preferred.
• Strong organizational skills and attention to detail.
• Ability to lead by example and work under pressure.

Responsibilities

• Oversee the daily operation of the restaurant.
• Communicate shift details with Restaurant Manager and Executive Chef.
• Collaborate with kitchen and lounge for smooth meal service flow.
• Manage staffing, assign work, and set performance goals.
• Provide training to team on safety, policies, and procedures.
• Lead staff meetings to keep the team informed and engaged.
• Monitor POS transactions, close out servers, and verify tips.
• Address guest concerns to ensure satisfaction.
• Coordinate scheduling and labor needs with management.
• Ensure proper inventory controls and ordering practices.
• Become proficient with current restaurant tech and systems.
• Support closing duties during peak times and after hours.

Job description

Brandt Hospitality Group is seeking a Restaurant Supervisor to lead front-of-house operations and serve as manager on duty. You will direct staff, ensure service quality, and collaborate with kitchen and lounge teams to maintain our standards of presentation and customer care.

Responsibilities include staffing, training, scheduling, and enforcing safety and policy compliance, while maintaining strong guest relations and efficient operations across all shifts.