Outlets Supervisor

Job Description

Job Description

Scope

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.

Primary Responsibilities

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.

Relationships

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.

Qualifications

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.

Skills & Abilities

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.

Working Conditions

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

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

Physical & Cognitive Requirements

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.