Hotel Restaurant Management jobs

Job Summary

The Restaurant Supervisor is responsible for overseeing daily restaurant operations, ensuring exceptional guest experiences, smooth service execution, and compliance with Momofuku's service standards. The Supervisor leads and motivates the team, maintains operational efficiency, and supports management in achieving business objectives.

Key Responsibilities

Guest Service & Operations

• Ensure exceptional guest service and a positive dining experience.
• Monitor restaurant operations to maintain service quality and efficiency.
• Address guest concerns and resolve issues promptly and professionally.
• Ensure proper table management and smooth guest flow throughout service.
• Maintain cleanliness, organization, and presentation standards across all dining areas.

Team Leadership

• Supervise and support Front of House team members during shifts.
• Conduct pre-shift briefings and communicate daily operational updates.
• Coach, train, and develop team members to maintain service excellence.
• Monitor employee performance and ensure compliance with company standards.
• Foster teamwork and effective communication between Front of House and Back of House teams.

Service Quality & Compliance

• Ensure adherence to company policies, service standards, and operational procedures.
• Monitor compliance with food safety, hygiene, health, and safety regulations.
• Ensure team members maintain proper grooming and professional conduct.
• Assist management in implementing operational improvements and initiatives.

Sales & Financial Performance

• Support sales growth through effective upselling and guest engagement.
• Monitor daily sales performance and operational productivity.
• Assist in controlling labor, inventory, and operating costs.

Administrative Duties

• Assist with scheduling, inventory monitoring, and daily reporting.
• Support opening and closing procedures.
• Escalate operational concerns and provide regular updates to management.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Tourism, or a related field preferred.
• Minimum 3 years of Food & Beverage experience, including at least 1 year in a supervisory role.
• Strong knowledge of restaurant operations and guest service standards.

Skills & Competencies

• Leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Strong problem-solving and decision-making skills.
• Customer-focused mindset.
• Ability to perform effectively in a fast-paced environment.
• Proficiency in POS and restaurant management systems.

Work Location: In person