What's in it for you...

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

Summary: 

The Restaurant Supervisor supports the daily operations of the hotel’s restaurant, lounge, and banquet/event spaces. This role ensures exceptional guest service, smooth shift execution, and high operational standards while assisting in staff supervision, training, and communication between departments.

Supervisory Responsibilities:  

Primary areas of responsibility include, but are not limited to the following:

Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.

Calculate and review the banquet checks ensuring accuracy and email to appropriate team.

Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.

Analyze banquet event orders, read BEO and know how to complete a set-up.

Set tables in assigned area correctly and uniformly.

Communicate effectively with customers, managers, and associates to ensure that all room setups, equipment, supplies, and staffing, meet/exceed customer's expectations.

Able to work flexible shifts to consist of mornings, afternoons, evenings, weekends, and holidays.

Maintain the integrity of Company proprietary information and protect Company assets

Acts as the guest service role model for the restaurant; sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

Assist servers and bartenders on the floor during meal periods and high demand times.

Handles guest problems and complaints.

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

Ensures point of sale operations and cash handling practices are following according to standard operating procedures.

Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Empowers associates to provide excellent customer service.

This individual will be responsible for overseeing the restaurant, lounge and banquet in the absence of non-exempt managers.

Inspects dining room serving stations for neatness and cleanliness.

All other duties as assigned, requested, or deemed necessary by management.

Knowledge / Skills / Abilities:

Excellent leadership skills

• Ability to perform all tasks for each position in FOH F&B and Banquets
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Excellent time management skills.
• Strong verbal and written skills
• Strong organizational skills with attention to detail.
• Ability to properly operate all software used for the POS system.
• Ability to respond promptly to customer needs.
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• English language and professional communications skills are required.

Attributes

G.U.E.S.T. Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.

Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.

Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.

Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.

Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly.

Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.

Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.

WORK ENVIRONMENT 

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.

Bending/kneeling required for tapping down cords, skirting tables, picking up floor after function, occasionally.

Mobility -ability to service clients on a moment’s notice, variable distances, 100%.

Continuous standing -function observation.

Working in kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)

About First Hospitality...

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.