Job Description

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.
Job Title Restaurant Supervisor Location Property-based
Department Restaurant Property, if applicable N/A
FLSA Non-Exempt Direct Supervisor Restaurant Manager / F&B Director

The Restaurant Supervisor is responsible for overseeing daily restaurant operations to ensure exceptional guest service, efficient workflow, and adherence to established service and quality standards. This role supervises front-of-house staff including servers, bartenders, bussers, and hosts, while actively supporting service to ensure a seamless dining experience. The Restaurant Supervisor plays a key role in maintaining guest satisfaction, resolving issues promptly, and supporting the Restaurant Manager in operational and administrative functions.
This position operates in a fast-paced hospitality environment requiring constant movement and active floor supervision. Work is performed primarily indoors within restaurant and bar areas, with occasional outdoor exposure depending on the property. The role involves exposure to temperature fluctuations, noise, chemicals, fumes, uneven and potentially slippery surfaces, and kitchen machinery. Responsibilities may include handling hot plateware and navigating busy service areas. Success in this role requires strong leadership, sound decision-making under pressure, and a commitment to delivering high-quality service standards.
Job Responsibilities
Restaurant Operations & Service Oversight
• Supervise daily restaurant floor operations, including servers, bartenders, bussers, and hosts
• Ensure service standards are consistently met and guest expectations exceeded
• Monitor food quality, presentation, and timeliness of service
• Actively participate in service as needed to support team efficiency
Guest Experience & Issue Resolution
• Provide excellent customer service and respond promptly to guest concerns
• Resolve guest issues professionally and efficiently to ensure satisfaction
• Maintain a visible presence on the floor to engage with guests and staff

Team Leadership & Development
• Assist with hiring, training, and onboarding of restaurant staff
• Provide ongoing coaching and support to improve team performance
• Lead pre-shift meetings and communicate service expectations clearly
• Step in as Manager on Duty when required
Administrative & Financial Support
• Assist with scheduling staff based on business levels and forecasting
• Support payroll processing, tip distribution, and labor tracking
• Monitor revenue, control labor costs, and assist with reporting
• Assist with inventory management and control procedures
Systems, Sales & Compliance
• Utilize POS systems efficiently and ensure staff proficiency
• Train staff on suggestive selling techniques to enhance revenue
• Maintain knowledge of food and beverage offerings, including wine, and train staff accordingly
• Ensure compliance with company policies, health regulations, and safety standards
Job Requirements
Education: High school diploma or equivalent required.
Experience: Minimum 2–3 years of restaurant experience, preferably in a hotel or resort environment; minimum 1 year of supervisory experience required.

Skills and Abilities:
• Strong customer service skills with the ability to resolve issues effectively
• Ability to make quick, sound decisions in high-pressure situations
• Strong organizational skills and attention to detail
• Knowledge of payroll, revenue control, and reporting processes
• Familiarity with inventory control procedures
• Proficiency with POS systems
• Knowledge of suggestive selling techniques and staff training methods
• Strong food and beverage knowledge, including wine
• Ability to perform tip distribution and labor/revenue reporting
• Strong verbal communication and leadership skills
• Ability to support both operational and administrative functions
Certifications: Food safety and/or alcohol service certification preferred (or required per local regulations).
Travel required: No travel required; position is fully property-based.
Physical requirements:
• Constant walking throughout restaurant and service areas
• Frequent standing, reaching, balancing, and use of manual and gross motor skills
• Occasional to frequent sitting, bending, crouching, and pushing/pulling
• Constant lifting/carrying up to 10 lbs.; frequent lifting up to 50 lbs.; occasional to frequent lifting up to 100 lbs.
• Continuous use of eye-hand coordination in a fast-paced service environment
• Ability to safely navigate busy, potentially slippery restaurant and kitchen areas

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.