Outlet Supervisor

Omni Hotels & Resorts•Bedford, PA

20h

About The Position

The Outlet Supervisor partners with management to ensure restaurant staff are properly trained and supervised. The role helps maintain high standards of guest service, safety, cleanliness, and operational control while supporting the restaurant team during service. The supervisor also assists with scheduling, recruiting, training, audits, maintenance follow-up, and other duties assigned by restaurant management.

Requirements

Must have and maintain Texas Food Handlers and RAMP certifications.
Must be able to communicate clearly and pleasantly in spoken and written English with guests, members, management, and coworkers, in person and by telephone.
Must be able to work in a fast-paced environment and multitask.
Must be able to work flexible shifts, including nights, weekends, and holidays.
Must be able to manage deadlines.
Must have strong attention to detail and strong customer service skills.
Must know emergency procedures and work to prevent accidents.
Must be able to stand and walk for an extended period or an entire shift.
Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Nice To Haves

One year of experience in a food and beverage supervision or management role.
Prior serving and cash-handling experience.
Basic familiarity with food and beverage financials, including cost and par controls.

Responsibilities

Maintain regular attendance in accordance with Omni standards and scheduling needs.
Maintain a professional appearance and wear the required attire, uniform, and name tag while working.
Monitor dining rooms for seating availability, service, safety, cleanliness, and guest well-being.
Maintain familiarity with menus and beverage offerings.
Ensure staff complete dining-room side-work checklists.
Spot-check liquor par levels and order daily supplies.
Monitor food and liquor requisitions.
Maintain bar controls, safety, and standards.
Hold pre-shift meetings and ensure monthly department training requirements are met.
Follow up on established training steps.
Handle guest comments and complaints and ensure member and guest satisfaction.
Communicate with guests and receive feedback.
Remain on the floor during peak hours, motivate the team, and assist as needed.
Observe, teach, and professionally correct staff service.
Work closely with the culinary team to support smooth, quality service.
Assist the manager with weekly and monthly scheduling and forecasting.
Participate in interviewing and recruiting as needed.
Assist with monthly MOS audits.
Prepare maintenance requests and follow up on them.
Maintain knowledge of the resort property and events.
Participate in department meetings and required company training.
Perform other duties assigned by restaurant management.