Restaurant Supervisor, Oggie's Restaurant, Hotel Metro

Coury Hospitality•Milwaukee, WI

2d•Onsite

About The Position

The Restaurant Supervisor leads Front-of-House operations during assigned shifts at Oggie's Restaurant, supporting the team and ensuring smooth dining room operations and exceptional guest service. The role works closely with Servers, Bartenders, Hosts, Food Runners, Barbacks, Culinary, and hotel teams to deliver seamless service and memorable guest experiences. The supervisor provides hands-on guidance, coaching, and training; ensures opening, closing, and side work meet established standards; monitors service quality, pacing, cleanliness, and safety; and responds to guest concerns with thoughtful service recovery. The position also supports restaurant leadership by communicating operational updates, staffing needs, and observations about team performance. It requires professionalism, dependability, flexibility, and the ability to maintain service and operational standards in a fast-paced restaurant environment.

Requirements

Must be at least 21 years of age or meet all applicable state and local age requirements.
Previous restaurant, hotel, or hospitality experience required.
Strong knowledge of food, beverage, wine service, menu offerings, and responsible alcohol service.
Strong leadership, communication, coaching, and problem-solving skills.
Ability to multitask while maintaining exceptional guest service and operational standards.
Ability to work flexible hours, including evenings, weekends, holidays, and special events based on business needs.
Food Handler Certification and Alcohol Service Certification, where required by law.
Ability to stand and walk continuously throughout a shift in a fast-paced restaurant environment.
Ability to bend, reach, stoop, lift, and move throughout dining room, bar, and service areas.
Ability to lift, balance, and carry trays, food, beverages, and restaurant supplies weighing up to 30 pounds.
Ability to operate restaurant point-of-sale systems, reservation software, and standard office equipment.
Ability to maintain professionalism while managing multiple priorities during busy service periods.

Nice To Haves

Previous supervisory or team lead experience.
Fine dining, upscale restaurant, or luxury hotel experience.
Experience using restaurant point-of-sale (POS) systems and reservation platforms.
Bilingual English/Spanish communication skills.

Responsibilities

Lead Front-of-House operations during assigned shifts and ensure exceptional guest service and smooth dining room operations.
Provide guidance, direction, and hands-on leadership to Servers, Bartenders, Hosts, Food Runners, and Barbacks throughout service.
Ensure opening, closing, and side work responsibilities are completed accurately and consistently according to established standards.
Serve as a communication link between Culinary and Front-of-House teams to promote efficient service and guest satisfaction.
Coach and train team members on menu knowledge, service standards, daily operations, responsible alcohol service, cash handling, and guest engagement.
Monitor dining room operations for service quality, pacing, cleanliness, and overall guest experience.
Respond promptly to guest concerns, provide service recovery, and escalate issues to the Restaurant Manager when appropriate.
Observe team performance, recognize outstanding work, and provide constructive coaching to support professional development.
Maintain a clean, safe, organized, and sanitary dining environment and ensure compliance with health and safety regulations.
Communicate operational updates, staffing needs, and team performance observations to restaurant leadership.
Lead by example through professionalism, accountability, teamwork, and a positive attitude.
Assist with food and beverage service as operational needs require.