Restaurant Supervisor

About the role

The Restaurant Supervisor ensures that the dining area operates smoothly, delivering high‑quality service to guests. This role combines team leadership, operational oversight, and guest‑focused service in a Marriott hotel environment.

Key responsibilities

• Lead and coordinate staff to provide optimal guest service and meet guest needs.
• Inspect staff grooming, attire, and correct any deficiencies.
• Perform opening and closing duties, including setting up supplies, cleaning equipment, and securing the restaurant.
• Maintain storage areas using FIFO, ensure cleanliness, and conduct regular inventories.
• Monitor dining room seating, service flow, safety, and guest well‑being.
• Complete work orders for maintenance repairs and report safety concerns.
• Assist management with hiring, training, scheduling, evaluating, and coaching employees.
• Uphold company policies, safety procedures, and report accidents or unsafe conditions.
• Welcome guests, anticipate service needs, assist individuals with disabilities, and express genuine appreciation.
• Identify and implement improvements to increase efficiency, productivity, quality, safety, or cost‑savings.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 2 years of related restaurant or hospitality experience.
• Minimum 1 year of supervisory experience.
• No specific license or certification required.