Restaurant Supervisor-Charleston Marriott Town Center

Entry level leadership position that is assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed.

Core Competencies

• Ensures all employees have proper supplies, equipment and uniforms.

• Communicates any issues regarding food quality and service levels.

• Assists in ensuring compliance with all restaurant policies, standards and procedures.

• Monitors alcohol beverage service in compliance with local laws.

• Performs all duties of restaurant employees and related departments as necessary.

• Opens and closes restaurant shifts.

• Interacts with guests to obtain feedback on product quality and service levels.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Encourages employees to provide excellent customer service within guidelines.

• Handles guest problems and complaints, seeking assistance from supervisor as necessary.

• Strives to improve service performance.

• Sets a positive example for guest relations.

• Assists in the review of comment cards and guest satisfaction results with employees.

• Uses all available on the job training tools for employees.

• Communicates performance expectations in accordance with job descriptions for each position.

Physical Requirements

• Ability to lift up to 25 pounds occasionally.
• Ability to stand for extended periods.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional. Food and Beverage associates will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Perform other reasonable job duties as requested by Managers.