Restaurant Manager - Le Supreme

Method Co•Detroit, MI

1d•Onsite

About The Position

Le Supreme is a modern French brasserie located within Detroit’s iconic Book Tower. Inspired by the timeless cafés of Paris and energized by Detroit’s vibrant dining scene, Le Supreme delivers refined hospitality through exceptional food, thoughtful beverage programming, and polished, genuine service. As part of Method Co., we create design-driven hospitality experiences rooted in culture, community, and exceptional guest service. Le Supreme is seeking an experienced, hospitality-driven Front of House Manager to lead daily dining room operations and ensure every guest receives an exceptional experience. This leader will work closely with the General Manager, Executive Chef, and leadership team to execute seamless service, coach and develop a high-performing front-of-house team, and uphold the elevated standards of one of Detroit’s premier dining destinations. The ideal candidate is a visible, hands-on leader who thrives on the floor, leads by example, and creates an environment where both guests and employees feel genuinely cared for.

Requirements

3–5+ years of restaurant management experience in upscale or fine dining.
Strong knowledge of food, wine, spirits, and hospitality standards.
Proven ability to lead, motivate, and develop high-performing teams.
Excellent communication, organization, and problem-solving skills.
Strong attention to detail and ability to perform under pressure.
Experience with reservation systems such as OpenTable or Resy and POS systems preferred.
Availability to work evenings, weekends, and holidays.
Passion for hospitality and creating memorable guest experiences.
Ability to stand and walk for extended periods, up to 8–10 hours per shift.
Frequently bend, kneel, reach, stoop and lift throughout service.
Ability to lift and carry up to 50 pounds.
Ability to work in a fast-paced restaurant environment with frequent movement.
Manual dexterity to operate POS systems and standard office equipment.

Nice To Haves

Hands-on leader who enjoys being on the floor during service.
Calm, confident decision-maker in fast-paced environments.
Professional, polished, and approachable.
High sense of urgency while maintaining exceptional hospitality.
Strong leadership presence with a collaborative mindset.
Passion for restaurants, food, wine, and hospitality.

Responsibilities

Lead, coach, and inspire servers, bartenders, hosts, support staff, and food runners.
Foster a positive, accountable, and team-oriented culture.
Conduct daily pre-shift meetings and communicate service priorities.
Assist with recruiting, interviewing, onboarding, and training new team members.
Provide ongoing coaching, feedback, and performance development.
Ensure all team members consistently deliver Method Co.’s hospitality standards.
Deliver warm, personalized hospitality while anticipating guest needs.
Resolve guest concerns professionally and efficiently.
Build relationships with regular guests and create memorable dining experiences.
Ensure service standards are executed consistently every shift.
Oversee daily front-of-house operations, including opening and closing procedures.
Partner closely with the Executive Chef and BOH leadership to ensure seamless service execution.
Manage reservations, seating strategy, waitlists, and guest flow.
Ensure restaurant cleanliness, organization, and presentation at all times.
Maintain compliance with all health, safety, sanitation, and responsible alcohol service standards.
Monitor labor deployment and staffing levels throughout service.
Ensure proper cash handling and POS procedures are followed.