Restaurant Supervisor (AT&T Discovery District)

Legends Global•Dallas, TX

5d•Onsite

About The Position

The Restaurant Supervisor is responsible for supporting the Food & Beverage Manager in the daily operation of the restaurant, ensuring exceptional guest service, team performance, and operational excellence. This position assists with staffing, scheduling, training, inventory control, and maintaining company standards for service, safety, and quality. Hotel Food & Beverage outlet experience is preferred.

Requirements

High school diploma or equivalent required; some college preferred.
Minimum of two (2) years of supervisory experience in a restaurant, hospitality, or food and beverage environment preferred.
Hotel Food & Beverage outlet experience preferred.
Must be at least 18 years of age.
Strong leadership, communication, and guest service skills.
Strong attention to detail with excellent organizational, time management, and prioritization skills.
Must meet state and local requirements for food handling and alcoholic beverage service.
Ability to multitask in a fast-paced, team-oriented environment.
Must be able to communicate fluently in English.
Proficient with POS systems and cash handling procedures preferred.
Ability to work flexible schedules, including nights, weekends, and holidays.
Ability to lift and carry items weighing up to 50 pounds.
Ability to work extended hours, including nights, weekends, and holidays.
Must have sufficient mobility to perform assigned tasks, including constant reaching, bending, stooping, wiping, pushing, pulling, standing, and walking for extended periods.
Ability to navigate stairs, ramps, and other areas throughout the facility.

Responsibilities

Assist the Food & Beverage Manager with staffing, scheduling, training, coaching, and counseling team members.
Supervise daily restaurant operations and provide leadership during assigned shifts.
Directly manage staff while maintaining a strong presence on the floor and interacting with guests.
Ensure a positive guest experience by addressing concerns and resolving issues in a professional and timely manner.
Maintain and control food, beverage, and operating supply inventories.
Train, educate, and enforce responsible alcohol service and ensure compliance with company policies and procedures.
Develop, maintain, and enforce standards for guest service, sanitation, food safety, and product quality.
Ensure all cash handling and point-of-sale procedures are followed and properly documented.
Monitor labor and operational efficiency while maintaining service standards.
Conduct physical inventory counts, research variances, and assist with reconciliations as needed.
Work collaboratively with culinary, operations, and management teams to ensure seamless service.
Assist with special events, catering functions, and other operational needs as assigned.