Job Description

The Harrison Group is a 3rd generation family business that has been owned and operated in Ocean City, Maryland, since 1951. The Harrison Group operates over fifteen hotels and seven restaurants from Ocean City, Maryland, Virginia Beach, Corolla, North Carolina, and Jacksonville Beach, Florida. The Harrison Group portfolio is constantly evolving. Yearly renovations take place at all of our properties to enhance and refresh the experience for our guests. Great effort is taken to continually improve our locations, enrich our guest experience, and perfect our hospitality. Beyond our current location, the Harrison Group is always looking to the horizon for new opportunities to expand and transform other markets. Join us on our exciting journey as we continue to evolve and grow.

Harrison Group is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. We believe that enables us to grow as a company while serving customers throughout our communities. Black, Indigenous and People of Color, women, LGBTQIA+, and persons with disabilities are encouraged to apply.

You’ll be working at Four Points by Sheraton Jacksonville Beach, a stylish, all-suite hotel ideally situated oceanfront on the vibrant Jacksonville Beach. Just steps from the sand and minutes from popular attractions like the Jacksonville Beach Fishing Pier, TPC Sawgrass, Kathryn Abbey Hanna Park, and St. John's Town Center, this property offers a welcoming environment for guests and employees alike.

The Restaurant Supervisor will oversee the daily operations of the restaurant and lead property banquet services. In addition to ensuring a positive dining experience for restaurant guests, this individual will manage all aspects of banquet planning and execution, from initial setup to event breakdown. The supervisor will collaborate with both the front and back of the house to ensure seamless service, maintaining high standards of guest satisfaction for restaurant patrons and banquet attendees alike.

Duties/Responsibilities:

• Greet and welcome guests with a warm and friendly demeanor.
• Ensure prompt and courteous service throughout the dining experience.
• Address customer inquiries, concerns, and special requests promptly and professionally.
• Monitor guest satisfaction and take corrective actions when necessary.
• Supervise and motivate front-of-house staff, including servers, hosts/hostesses, and bartenders.
• Provide training and mentorship to new team members.
• Assist with managing staff scheduling, ensuring adequate coverage during peak hours.
• Collaborate with kitchen and bar staff to ensure coordination between the front and back of the house.
• Monitor inventory levels for front-of-house supplies and report replenishment needs.
• Ensure compliance with health and safety regulations.
• Conduct regular inspections of dining areas and service stations to maintain cleanliness and order.
• Handle guest feedback and complaints effectively, striving for resolution and guest satisfaction.
• Lead the planning, setup, and execution of property banquets and special events.
• Work closely with clients to understand their banquet requirements, including menu preferences, seating arrangements, and special requests.
• Coordinate with kitchen and service teams to ensure smooth food and beverage service during events.
• Oversee banquet setup, ensuring that tables, décor, and overall aesthetics meet the event's requirements.
• Supervise banquet staff, including servers and event coordinators, ensuring adherence to event timelines and service quality.
• Conduct post-event evaluations and address any guest concerns.
• Monitor inventory and prepare for upcoming events by ordering necessary banquet supplies, such as linens, tableware, and decorations.
• Ensure banquet events comply with health and safety regulations and meet company quality standards.
• Promote special promotions, events, and loyalty programs to enhance both restaurant and banquet guest experiences.
• Build rapport with regular customers and banquet clients, ensuring a personalized experience.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Experience in event or banquet management is a plus.
• Ability to manage multiple events and teams simultaneously.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• High school diploma or equivalent required.
• Previous restaurant management experience required
• Successful completion of corporate training program required.

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.