Restaurant Supervisor

Cirque St. Armands Beachside•Sarasota, FL

About The Position

The Restaurant Supervisor oversees daily restaurant operations to ensure exceptional guest service, efficient operations, and adherence to luxury hospitality standards. The role leads front-of-house team members, supports revenue growth initiatives, maintains service excellence, and helps provide guests with a memorable dining experience. The Supervisor may also be responsible for the venue’s continued operations during state or national emergencies unless instructed otherwise by Home Office Management or local authorities.

Requirements

High school degree or GED.
Health permit/food safety and Alcohol Awareness.
One to two years of restaurant experience in a high-volume Food and Beverage environment.
Ability to work long hours, weekends, evenings, and holidays.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.

Nice To Haves

Supervisory or management experience.
Basic computer skills, including Word, Excel, and Outlook.

Responsibilities

Ensure the highest-quality product reaches guests and meets specifications.
Conduct daily shift meetings.
Assist with training new department staff members.
Help motivate, develop, coach, and counsel staff to ensure appropriate guest-service standards.
Visit every table during each guest’s meal to check satisfaction and maintain consistent customer service.
Notify management about low inventory and recommend new inventory.
Assist with labor controls and assigning duties to staff members.
Maintain high standards of service efficiency, sanitation, and training.
Assist management with opening and closing responsibilities, assigning duties, overseeing dining-room setup, and conducting venue walk-throughs.
Ensure productivity and quality standards are maintained.
Maintain knowledge of company products and happenings, communicate this information to guests, and build rapport through name recognition.
Perform other duties as assigned or determined by management, working with a sense of urgency.
Follow the company’s responsible alcohol service policy.
Follow safety and sanitation practices and report accidents to management.
Support continued venue operations during state or national emergencies unless instructed otherwise by Home Office Management or local authorities.
Adhere to company policies and procedures in the Staff Member Handbook.