Restaurant Supervisor

Join us as a Restaurant Supervisor at DoubleTree, where you'll lead a passionate team in delivering exceptional dining experiences. You'll oversee daily front-of-house operations, ensuring our guests enjoy every moment. Your leadership will guide staff training, shift scheduling, and inventory management, all while upholding our high standards for health and safety. You'll be the essential connection between our management, waitstaff, and guests, ensuring a smooth and profitable service for everyone involved. At DoubleTree, we foster a collaborative and innovative environment where your career can thrive. We offer competitive compensation and ample opportunities for growth, encouraging you to develop your skills and advance in the hospitality industry. Join our dynamic team and help us create memorable experiences for our guests every day. Responsibilities: • • Lead daily front-of-house operations, ensuring seamless service and guest satisfaction. • Coordinate and manage staff schedules to optimize coverage and maintain a balanced workload. • Facilitate ongoing training and development for team members to enhance their skills and performance. • Monitor inventory levels and coordinate with suppliers to ensure timely replenishment of stock. • Uphold health and safety standards, ensuring compliance with all regulations and guidelines. • Act as the primary liaison between management, staff, and guests to foster open communication and resolve issues swiftly. • Implement strategies to improve service efficiency and guest experience, driving repeat business and positive reviews. Qualifications: • • Education: High school diploma or equivalent is required; a degree in Hospitality Management, Business, or Culinary Arts is a strong asset. • Experience: 1–3 years of proven experience in food service, including previous roles as a shift supervisor, head server, or team lead.

• Lead daily front-of-house operations, ensuring seamless service and guest satisfaction. • Coordinate and manage staff schedules to optimize coverage and maintain a balanced workload. • Facilitate ongoing training and development for team members to enhance their skills and performance. • Monitor inventory levels and coordinate with suppliers to ensure timely replenishment of stock. • Uphold health and safety standards, ensuring compliance with all regulations and guidelines. • Act as the primary liaison between management, staff, and guests to foster open communication and resolve issues swiftly. • Implement strategies to improve service efficiency and guest experience, driving repeat business and positive reviews.