Restaurant Supervisor - Solei Beach Club

Kimpton Hotels & Restaurants•Miami Beach, FL

19h•Onsite

About The Position

This role is responsible for crafting an exciting, innovative, and memorable dining experience for all guests by leading a well-rounded and knowledgeable front-of-house team. The supervisor will act as an advocate for the restaurant, create personalized guest experiences, and develop relationships that encourage repeat business. The position emphasizes thorough training in service etiquette and product knowledge to meet guest needs.

Requirements

Passion for crafting and personalizing guest experiences.
Highly motivated and flexible, with the ability to take initiative.
Food Handler and Alcohol Awareness Certifications (if applicable).
Able to prioritize multiple tasks in a dynamic environment.
Able to learn, retain, and present product, menu, and allergy information to guests.
Knowledge of or ability to learn the restaurant point-of-sale system.
Excellent communication and presentation skills.
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

1 year of experience in a similar supervisory role is preferred.

Responsibilities

Lead service education through daily line-ups, new staff training programs, ongoing development programs and seminars, daily evaluation of restaurant service performance, employee discussions and evaluations, and coordination of timely food production.
Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Communicate with management, employees, and accounting staff, identifying attractive and developable personnel and providing necessary training as positions open.
Help to fill any open positions with qualified candidates, ensuring all personnel receive regular, timely, and honest evaluations of their performance and potential.
Monitor the cleanliness of the restaurant internally and externally.
Coordinate kitchen cleanliness with Chef.
Coordinate service area maintenance when necessary.
Supervise all non-supervisory employees.
Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.