Restaurant Supervisor, Oggie's Restaurant, Hotel Metro

Coury Hospitality•Milwaukee, WI

About The Position

The Restaurant Supervisor leads Front-of-House operations during assigned shifts at Oggie's Restaurant in Hotel Metro, ensuring exceptional guest service and smooth dining room operations. The role provides hands-on guidance to Servers, Bartenders, Hosts, Food Runners, and Barbacks, and serves as a communication link between Culinary and Front-of-House teams. The supervisor supports opening, closing, and side work standards; monitors service quality, pacing, cleanliness, and guest experience; and responds to guest concerns with thoughtful service recovery, escalating issues to the Restaurant Manager when appropriate. The position includes coaching and training team members, recognizing strong performance, and sharing operational updates, staffing needs, and team observations with restaurant leadership. The supervisor helps maintain a clean, safe, organized, and sanitary environment and follows applicable health and safety regulations. They are expected to lead by example with professionalism, accountability, teamwork, and a guest-first approach. The role requires working flexible hours, including evenings, weekends, holidays, and special events based on business needs.

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 shifts 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.
Ensure opening, closing, and side work responsibilities are completed accurately and consistently according to established standards.
Coordinate communication between Culinary and Front-of-House teams to support 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 service quality, pacing, cleanliness, and the overall guest experience.
Respond promptly to guest concerns, provide thoughtful 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.