Supervisor, Restaurant - The Elmore Hotel

Coury Hospitality • Southlake, TX

1d • Onsite

About The Position

The Restaurant Supervisor oversees daily front-of-house operations at The Elmore Hotel to ensure an exceptional guest experience, smooth service flow, and adherence to established standards. The role leads the team during service by providing direction, support, and real-time coaching to promote consistency, quality, and efficiency. The position is in the Food and Beverage department and reports to the Food and Beverage Manager. It is classified as non-exempt.

The supervisor coordinates restaurant service, supports team training and development, helps address operational and guest issues, and keeps management informed about employee performance and operational concerns. Additional duties may be assigned or revised based on management direction and business needs.

Requirements

• Must be at least 21 years old.
• Demonstrated leadership, responsibility, trustworthiness, and commitment to guest service.
• Ability to think and communicate clearly in high-pressure situations.
• Ability to move quickly and gracefully throughout the dining room while maintaining composure and attention to detail.
• Basic math skills and excellent reading, writing, and verbal communication skills.
• Knowledge of menu offerings, ingredients, preparation methods, and cooking techniques.
• Knowledge of beverage offerings, drink recipes, wine service, and pricing.
• Ability to confidently recommend food and beverage pairings.
• Ability to perform professional wine service.
• Knowledge of POS systems and register operation.
• Knowledge of computer systems and ordering procedures.
• Ability to stand and move at a fast pace for periods of four hours or more while maintaining energy and professionalism.
• Ability to lift, balance, and carry large oval dining-room service trays.
• Ability to lift 15–30 pounds and move quickly between the dining room and kitchen for periods of up to four hours.

Nice To Haves

• Previous supervisory experience in an upscale dining, luxury hotel, or fine dining restaurant environment.

Responsibilities

• Supervise and direct prompt, efficient, and friendly food and beverage service.
• Ensure daily opening, closing, and running side work is completed according to standards and checklists.
• Serve as a liaison between kitchen and front-of-house teams to support effective communication and smooth operations.
• Assist with training and developing team members, ensuring they understand menu items, specials, service standards, job responsibilities, operations, guest-service expectations, cash-handling, and tip policies.
• Ensure staff maintain a clean, safe, sanitary, and organized work environment.
• Resolve operational and guest issues quickly and independently when necessary, with appropriate follow-through with management.
• Provide leadership, guidance, and support to team members during service periods.
• Update management on employee performance and operational concerns.
• Perform other duties as directed by management, including tasks assigned or revised based on business volume and current needs.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed