Supervisor, Restaurant - The Elmore Hotel

Coury Hospitality•Southlake, TX

About The Position

The Restaurant Supervisor oversees daily front-of-house operations at The Elmore Hotel to provide an exceptional guest experience, maintain smooth service flow, and ensure adherence to established standards. The supervisor leads the team during service by providing direction, support, and real-time coaching to promote consistency, quality, and efficiency. The role reports to the Food and Beverage Manager and is classified as non-exempt. Employment is at-will and does not create a contract of employment.

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 make confident food and beverage pairing recommendations.
Ability to execute professional wine service.
Knowledge of POS systems and register operation.
Knowledge of computer systems and ordering procedures.
Ability to stand and maintain fast-paced mobility for four or more hours while sustaining 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 service across food and beverage operations.
Ensure opening, closing, and running side work is completed daily according to established 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.
Ensure employees understand menu offerings, daily specials, service standards, job responsibilities, daily operations, guest-service expectations, cash-handling procedures, and tip policies.
Ensure staff maintain a clean, safe, sanitary, and organized work environment.
Resolve operational and guest issues quickly and independently when needed, with appropriate follow-through with management.
Provide leadership, guidance, and support to team members during all service periods.
Update management on employee performance and operational concerns.
Perform additional duties as directed by management; tasks may be added or revised based on business volume and operational needs.