Outlets Supervisor

Job Description

Job Description

The Outlets Supervisor supports the Director of Food & Beverage in overseeing the daily operations of the restaurant. This position ensures adherence to established quality, service, and brand standards while helping to maximize guest satisfaction and profitability.

• Assist the Director of Food & Beverage with employee scheduling to maintain proper staffing levels and control labor costs.

• Ensure restaurant operations consistently meet brand and hotel standards for service, cleanliness, and quality.

• Conduct or assist with pre-shift meetings to review daily specials, events, and key updates.

• Support the Director of F&B in evaluating team performance, recognizing excellence, and addressing disciplinary issues when necessary.

• Participate in performance reviews, training sessions, and disciplinary meetings as requested.

• Monitor guest feedback and financial performance, recommending and implementing corrective actions to improve service and profitability.

• Inspect the restaurant daily to ensure quality food presentation, cleanliness, and completion of side duties.

• Participate in monthly inventories and assist in minimizing breakage and loss of china, glassware, and silverware.

• Help design and implement employee incentive programs and guest satisfaction initiatives to drive sales.

• Maintain open communication with all staff and departments, promptly escalating issues to the F&B Manager.

• Respond quickly and professionally to guest concerns, ensuring complete satisfaction or proper escalation.

• Demonstrate a professional image through personal appearance, conduct, and adherence to company grooming standards.

• Enforce and communicate company policies and procedures effectively to all team members.

• Assist with recruitment, onboarding, and training of new staff following company hiring standards.

• Conduct or support training on safety, security, operational procedures, and service guidelines.

• Serve as Manager on Duty on a limited basis as scheduled.

• Ensure compliance with all local, state, and federal laws, including OSHA, EEOC, Wage & Hour, and Health Department regulations.

• Perform other duties as assigned by management.

Internal: Collaborate with all hotel departments to ensure smooth operations and effective communication.
External: Interact with guests to deliver exceptional service; coordinate with vendors for purchasing and receiving goods.

Education & Experience:

• High school diploma or equivalent required.

• Minimum one (1) year of experience in food & beverage or hospitality operations.

• Exceptional performance or leadership experience may be considered in place of specific requirements.

Certifications:

• Alcohol awareness and/or food service certification as required by local or state agencies.

• Additional certifications as required by brand or franchise standards.

• Strong leadership and team-building skills.

• Excellent verbal and written communication.

• Exceptional attention to detail and organizational skills.

• Ability to multitask in a fast-paced environment.

• Commitment to outstanding customer service.

• Must be available to work evenings, weekends, and holidays.

• Work may be performed in a busy, high-energy restaurant environment.

• Frequent walking and standing throughout the shift.

• Occasional lifting and pushing of trays or carts up to 50 pounds.

• Must be able to communicate clearly, organize tasks effectively, and make sound decisions under pressure.

• Must interact professionally with guests, employees, and management.