Restaurant Supervisor

Westmont Group•Tampa, FL

3d•Onsite

About The Position

The Hotel Restaurant Supervisor is responsible for overseeing the daily operations of the hotel Bar and Stewards, ensuring exceptional guest service, efficient staff performance, and compliance with hotel standards. This position supervises bartenders and stewards, maintains quality and cleanliness, assists with inventory and scheduling, and helps achieve departmental revenue and guest satisfaction goals.

Requirements

High school diploma or GED required
Minimum of 2–3 years of restaurant experience
Knowledge of POS systems and restaurant operations
Food Handler and Alcohol Service Certification (as required by local regulations)
Excellent leadership and team-building skills
Strong customer service and interpersonal abilities
Effective verbal and written communication
Ability to multitask in a fast-paced environment
Strong organizational and problem-solving skills
Basic computer proficiency, including Microsoft Office and restaurant POS systems
Stand and walk for extended periods
Lift up to 30 pounds
Bend, reach, stoop, and carry supplies as needed
Work in a fast-paced restaurant environment

Nice To Haves

Hospitality or restaurant management education preferred
At least 1 year of supervisory or leadership experience preferred
Hotel restaurant experience is highly desirable

Responsibilities

Supervise the daily operation of the hotel bar, bartenders, and stewards during assigned shifts.
Ensure guests receive prompt, courteous, and professional service.
Monitor food and beverage quality, presentation, and service standards.
Coordinate with the kitchen to ensure timely preparation and delivery of meals.
Resolve guest complaints promptly and professionally.
Ensure bar cleanliness, organization, and compliance with health and safety regulations.
Conduct opening and closing procedures, including cash reconciliation when required.
Monitor atrium appearance, table setup, and overall guest experience.
Supervise, coach, and motivate bartenders, stewards, and support staff.
Train new employees on hotel policies, service standards, and operational procedures.
Prepare employee schedules and manage shift assignments.
Conduct pre-shift meetings to communicate daily specials, promotions, and operational updates.
Monitor employee performance and provide constructive feedback.
Assist with performance evaluations and disciplinary actions as needed.
Monitor labor costs and staffing levels.
Assist with inventory counts and ordering of restaurant supplies.
Minimize waste and control food and beverage costs.
Ensure accurate processing of guest checks and payments.
Support revenue goals through upselling and promotional initiatives.
Ensure compliance with all local health department regulations.
Maintain food safety and sanitation standards.
Enforce responsible alcohol service policies.
Follow hotel safety, security, and emergency procedures.
Consistently deliver outstanding guest service.
Maintain restaurant cleanliness and operational excellence.
Foster a positive, productive work environment.
Meet departmental financial and guest satisfaction goals.
Support the hotel's mission, values, and service standards.