Dining Room Supervisor II, Lodge Kohler (Sign On Bonus $500)

Kohler Co.•Ashwaubenon, WI

2d•Onsite

About The Position

The Dining Supervisor II provides support to the restaurant management team through the supervision of front of house restaurant staff and a variety of administrative and operational tasks. Manage all guest requests, complaints and questions and ensure that all aspects are communicated to the appropriate leadership. Will have the ability and knowledge to work in more than one outlet and to fill in as Dining Floor Manager, as needed.

Requirements

3+ years of progressive Food & Beverage experience in an upscale, luxury hotel, resort, private club, fine-dining restaurant, or comparable hospitality environment.
Demonstrated experience leading a high-volume F&B operation, preferably across multiple outlets, meal periods, or service concepts.
Experience supervising, coaching, and developing hourly associates and front-line leaders.
Proven ability to lead a team independently, make operational decisions, and take ownership of the guest experience.
Experience functioning as a manager-on-duty or acting manager, with responsibility for the operation in the absence of senior leadership.
Strong understanding of luxury hospitality and elevated service standards, with the ability to consistently deliver polished, personalized guest experiences.
Exceptional guest recovery skills and the confidence to resolve complex service issues independently.
Safe Serve Certified, as applicable.
Must be 18 years old.
5+ years’ experience in restaurant.
High school diploma or equivalent.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

2+ years’ Supervisory experience preferred.
Associate Degree preferred.

Responsibilities

Supervise front of house restaurant staff.
Handle guest requests, complaints, and questions, ensuring communication to appropriate leadership.
Work in multiple outlets and fill in as Dining Floor Manager as needed.
Recruit, train, coach, recognize, and hold team members accountable to performance standards.
Anticipate guest needs and empower team members to exceed expectations.
Maintain a sophisticated service environment while balancing guest expectations, operational efficiency, and team needs.