Senior Restaurant Supervisor

Job Description

Job Description

A New Team. A New Vision. Endless Opportunities. Join The Blossom Today.

 

The Senior Restaurant Supervisor provides hands-on leadership for the daily operation of the hotel’s restaurant, ensuring exceptional service, efficient operations, and memorable guest experiences consistent with the standards of a luxury Curio Collection by Hilton property.

This highly visible leader will oversee the restaurant floor during assigned shifts, lead pre-shift meetings, assign stations and responsibilities, monitor service standards, and provide immediate coaching and support to the team. The Senior Restaurant Supervisor will actively engage with guests, anticipate needs, resolve concerns, and ensure each dining experience is welcoming, personalized, and professional.

Key responsibilities include assisting with training and developing team members, scheduling, opening and closing procedures, cash and payment controls, inventory, side work, restaurant cleanliness, and compliance with food safety and responsible alcohol service standards .

The Senior Restaurant Supervisor will work closely with Restaurant Management, Culinary, Bar, Stewarding, and other hotel departments to ensure smooth communication and consistent service. This position will also help identify opportunities to improve service, increase efficiency, control costs, and strengthen overall team performance.

The ideal candidate has previous restaurant supervisory or leadership experience , preferably within a luxury hotel, upscale restaurant, or full-service dining environment. Strong knowledge of food and beverage service, guest relations, team leadership, and restaurant operations is preferred.

We’re looking for a leader who is confident on the floor, comfortable coaching others, and willing to step in wherever needed to ensure both the team and our guests have an exceptional experience. Previous Hilton or Curio Collection experience is a plus.

Schedule flexibility, including mornings, evenings, weekends, and holidays, is required based on hotel business needs.

 

Lead from the floor. Develop the team. Make every dining experience exceptional.