Supervisor, Restaurant - Hotel Vin

Coury Hospitality; Grapevine, Northern (TX, KY); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Coury Hospitality seeks a Restaurant Supervisor to oversee daily front-of-house operations, ensuring exceptional guest experiences and smooth service flow. You will lead the team during service, providing direction, support, and real-time coaching to maintain quality and efficiency.

Responsibilities include coordinating between kitchen and dining room, training staff on menu and service standards, and maintaining a safe, clean environment.

Qualifications

• Must be age 21 or older.
• Ability to demonstrate leadership through responsibility and guest service.
• Clear communication in high pressure situations.
• Knowledge of menu, ingredients, preparation methods and wine service.

Responsibilities

• Oversee front-of-house operations to ensure exceptional guest experience and smooth service flow.
• Direct opening, closing and side work per standards and checklists.
• Act as liaison between kitchen and front-of-house teams for effective communication.
• Assist in training and development; ensure staff know menu, specials, service standards, and policies.
• Maintain clean, safe, sanitary, and organized work environment.
• Resolve operational or guest issues quickly with management follow-up.
• Provide leadership and coaching during service periods.
• Report employee performance and operational concerns to management.
• Perform additional duties as assigned by management.

Skills

Leadership

Guest service

Communication under pressure

Menu knowledge

Beverage knowledge

Wine service

POS system

Cash handling

Team supervision

Upscale dining experience

Tools

POS system

Job description

DEPARTMENT: Food and Beverage
REPORTS TO: Food and Beverage Manager
STATUS: Non-Exempt

POSITION SUMMARY:

The Restaurant Supervisor is responsible for overseeing daily front-of-house operations to ensure an exceptional guest experience, smooth service flow, and adherence to established standards. This role leads the team during service, providing direction, support, and real-time coaching to ensure consistency, quality, and efficiency.

PRIMARY JOB DUTIES:

• Supervises and directs the prompt, efficient and friendly services of all food and beverage operations.
• Ensures all opening, closing and running side work is completed daily in accordance with established standards and checklists.
• Acts as a liaison between kitchen and front of the house teams to ensure effective communication and smooth operation.
• Assists in the training and development of team members. Ensures employees are knowledgeable of the restaurant menu, daily specials, service standards, job responsibilities, daily operations, guest service expectations, cash-handling and tip policies.
• Ensure staff members maintain a clean, safe, sanitary and organized work environment.
• Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.
• Provides leadership, guidance, and support to team members during all service periods.
• Provides management with updates regarding employee performance and operational concerns.
• Performs additional duties as directed by management.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Must be age 21 or older.
• Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and commitment to guest service.
• Ability to think and communicate clearly in high pressure situations.
• Ability to move quickly and gracefully throughout the dining room while maintaining composure and attention to detail.
• Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
• Knowledgeable of the menu offerings, ingredients, preparation methods and cooking techniques.
• Knowledge of beverage offerings, drink recipes, wine service and pricing.
• Ability to confidently make food and beverage pairing recommendations.
• Ability to execute professional wine service.
• Knowledgeable of POS system and register operation.
• Knowledgeable of computer systems and ordering procedures.
• Previous supervisory experience in an upscale dining, luxury hotel or fine dining restaurant environment preferred.

PHYSICAL DEMANDS:

• Ability to stand and exert fact paced mobility for periods of 4 hours or more while maintaining a high level of energy and professionalism
• Ability to lift, balance and carry large oval dining room service trays.
• Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.