Operations Supervisor

Courtyard by Marriot•Charlotte, NC

6h•Onsite

About The Position

The Operations Supervisor oversees daily hotel operations, including Front desk, and Bistro Food & Beverage (F&B) services, to ensure operational efficiency and exceptional guest experiences. The ideal candidate will possess strong leadership and organizational skills, a passion for hospitality, and the ability to manage multiple departments while maintaining high standards of service, cleanliness, food quality, and team performance.

Requirements

Proven experience in hotel operations, hospitality, food and beverage service, or a similar leadership role.
Knowledge of hotel operations and Bistro F&B service standards.
Strong leadership, organizational, and interpersonal skills.
Excellent communication, decision-making, and problem-solving abilities.
Familiarity with hotel property management systems (PMS), POS systems, and operational reporting.
Knowledge of food safety, sanitation, inventory management, and cost control.
Ability to manage multiple departments and competing priorities.
Ability to work flexible shifts, including weekends and holidays.
Commitment to guest satisfaction, employee development, and operational excellence.

Responsibilities

Oversee daily operational activities and support team members across hotel departments, including the Bistro F&B area.
Assist with employee scheduling, training, onboarding, and performance management.
Motivate and guide team members to achieve operational goals and maintain service standards.
Ensure effective communication and teamwork between front desk, housekeeping, maintenance, and Bistro F&B staff.
Address employee concerns and promote a positive, professional work environment.
Monitor daily hotel operations to ensure efficiency, productivity, and compliance with company policies.
Coordinate with front desk, housekeeping, maintenance, and Bistro F&B to ensure seamless operations.
Monitor room status, inventory, and daily operational reports.
Identify operational challenges and implement solutions to improve workflow and service delivery.
Ensure hotel facilities, equipment, and public areas are maintained according to company standards.
Supervise daily Bistro F&B operations to ensure excellent food quality, beverage service, and guest satisfaction.
Ensure the bistro is properly staffed and that team members follow service standards and established procedures.
Monitor food and beverage inventory, supply levels, ordering, and waste management.
Ensure proper food handling, sanitation, cleanliness, and compliance with applicable food safety regulations.
Monitor bistro presentation, cleanliness, equipment functionality, and overall readiness for service.
Support food and beverage service during busy periods and assist with guest requests and concerns.
Monitor transactions, cash handling, POS systems, and daily sales reports in accordance with company policies.
Coordinate with vendors, kitchen personnel, and other relevant team members to maintain product availability and service quality.
Identify opportunities to improve bistro efficiency, control costs, minimize waste, and enhance the guest dining experience.
Ensure guests receive professional, courteous, and timely service throughout their stay.
Address guest complaints, service issues, and special requests promptly and effectively.
Resolve guest concerns related to hotel services and Bistro F&B operations.
Monitor guest feedback and identify opportunities to improve service quality.
Support front desk and bistro operations as needed to maintain consistent service standards.
Ensure compliance with hotel policies, operational procedures, and applicable safety regulations.
Monitor adherence to workplace safety, security, emergency, and food safety protocols.
Conduct routine inspections of hotel facilities, public areas, and bistro operations.
Ensure appropriate food storage, sanitation, cleaning, and handling procedures are followed.
Document incidents, report maintenance needs, and escalate significant issues to management.
Identify operational inefficiencies and implement practical solutions.
Respond effectively to staffing shortages, guest complaints, service disruptions, and unexpected challenges.
Collaborate with department leaders to achieve hotel and bistro performance objectives.
Promote teamwork, accountability, and continuous improvement across all operational areas.