Restaurant Supervisor - Saltine, Hilton Norfolk The Main

Professional Hospitality Resources, Inc. and Ocean Beach Club LLC•Norfolk, VA

About The Position

The Restaurant Supervisor coordinates and manages all aspects of the restaurant’s front-of-house guest experience for a shift. As shift leader for an assigned outlet or area, the supervisor directs associates, maintains operating and service standards, supports restaurant management, and helps ensure a high-quality guest experience. The role involves managing resources and labor, coaching and training staff, overseeing budgets and supplies, responding to guest feedback, and maintaining safety, sanitation, and regulatory compliance. The supervisor works with Restaurant Managers to support associate training and performance, review operational reports, manage outlet programs and promotions, monitor equipment and maintenance, and meet company, brand, and applicable third-party quality standards. The position requires a flexible schedule, including weekends and holidays.

Requirements

Excellent verbal and written English communication skills.
More than two years of post-high-school education required; a four-year college degree is preferred.
Previous restaurant supervisory experience or experience as a Lead Trainer or Shift Leader.
Advanced knowledge of restaurant and hospitality principles and practices, including management of people, complex problems, and food and beverage operations.
Demonstrated computer skills and ability to operate relevant software.
Ability to interact courteously and professionally with hotel or resort guests and staff.
Ability to multitask within specific time constraints.
Good attitude and work ethic.
Demonstrated ability and willingness to give direction.
Ability to define problems, collect data, establish facts, draw valid conclusions, interpret technical instructions, and work with abstract and concrete variables.
Ability to apply fractions, percentages, ratios, and proportions to practical situations.
Ability to work a flexible schedule, including weekends and holidays.
Willingness to receive development and supervisory training.
Team-building and motivational skills.
Supervisory and management communication skills.
Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make occasional decisions guided generally by established policies and procedures.

Nice To Haves

Prior experience as a property-level Restaurant Supervisor.
Exposure to scheduling, purchase-order processing, time-card calculations, and expense-control systems.
A degree in a related area or equivalent field experience.
A degree from a four-year college.

Responsibilities

Coordinate and manage the front-of-house guest experience for an assigned shift.
Assess shift needs, deploy resources, communicate plans to staff, and adjust for call-offs or changes in forecasted business volume.
Coach, train, motivate, and encourage associates using department handbooks, company tools, checklists, and training requirements.
Assign associate duties, set expectations, inspect work, and ensure compliance with cleanliness, uniform, and grooming standards.
Monitor time and attendance and make adjustments to help meet the daily labor budget.
Conduct pre-shift meetings and prepare shift reports using the designated template.
Greet and interact with guests professionally, respond to requests promptly, conduct table visits, investigate complaints, and take corrective action or escalate concerns as needed.
Follow service-recovery guidance and promote the company’s service culture, “The Keys to Making it Right.”
Inspect assigned areas for cleanliness, standards, inventory, environment, and guest experience; arrange corrective action or resources when needed.
Promote safety and security, report unsafe conditions and violations, and help prevent accidents.
Ensure compliance with company, brand, OSHA, and applicable federal, state, and local requirements and training procedures.
Review management and operational reports, including occupancy forecasts, night-audit summaries, payroll and labor reports, productivity results, operating checkbook accounts, and schedules.
Attend weekly staff meetings and check on special-project work throughout the day.
Help ensure the resort meets applicable quality-assurance standards and assist with month-end inventory when requested.
Manage outlet budgets and related labor, food, beverage, supply, and equipment costs while maintaining adequate staffing and supplies.
Execute company programs and help manage outlet operations in accordance with SOPs, safety regulations, and service standards.
Maintain restaurant standards as directed by the Director of Outlets and support the implementation of promotions, displays, and buffet presentations within corporate guidelines.
Respond to customer trends, needs, issues, comments, and problems to support guest satisfaction and future sales.
Monitor maintenance and sanitation of outlets and equipment to protect assets, meet regulations, and maintain a safe workplace.
Perform other duties and responsibilities as assigned.