Breakfast Supervisor

Breakfast Service Supervisor

Oversee daily breakfast dining operations to ensure smooth morning service, high food quality, and excellent guest satisfaction. Supervise, train, and support Breakfast Attendants while maintaining food safety, inventory control, and dining area cleanliness in alignment with Sandpiper Hospitality brand standards.

Essential Job Functions:

• Supervise daily morning breakfast service operations, ensuring the buffet and dining areas are fully stocked, appealing, and ready on time.
• Assign daily side duties and station set-ups to Breakfast Attendants, monitor service pace, and clear/bus tables during peak periods to maintain dining flow.
• Train, coach, and support Breakfast Attendants on customer service standards, suggestive selling techniques, food presentation, and sanitation practices.
• Monitor inventory of breakfast food, beverage, and paper supplies; conduct regular stock counts and assist management with ordering to control food cost and minimize waste.
• Perform general clerical and cashier duties, control guest checks, and ensure accurate, secure payment processing as required by hotel operations.
• Inspect food temperature, presentation, and rotation regularly to enforce company food safety and sanitation guidelines.
• Maintain an acceptable state of cleanliness, organization, and hazard-free conditions throughout the dining area, kitchen prep space, and food storage areas.

Additional Duties:

• Assist Breakfast Attendants with direct guest service, seating, food prep, and clearing tables during peak occupancy or staffing shortages.
• Perform general cleaning tasks using standard hotel cleaning products to adhere to health and cleanliness standards.
• Respond promptly and professionally to guest inquiries, special dietary requests, or service concerns.
• Perform other duties as necessary and assigned by management.

Qualifications:

• Education: High school diploma or equivalent (GED) required.
• Experience: Minimum 1 year of food service, breakfast attendant, or restaurant experience required; prior supervisory or team lead experience in hospitality preferred.
• Knowledge:
  • Working knowledge of daily food service operations, buffet presentation, and basic food safety practices.
  • Familiarity with inventory control and basic kitchen equipment operation.
• Skills:
  • Proficient in reading, writing, and speaking English fluently to effectively interact with guests, team members, and management.
  • Basic computer and point-of-sale (POS) operation, including basic clerical and cash-handling skills.
  • Strong interpersonal, leadership, and time-management skills.
• Abilities:
  • Read, comprehend, and enforce company operating procedures, brand standards, and safety guidelines.
  • Respond calmly, professionally, and constructively in high-volume, fast-paced morning service environments.
  • Adapt quickly to daily occupancy changes and fluctuating guest volume.
  • Identify operational bottlenecks and resolve service challenges in a timely manner.