Hospitality Supervisor

2 weeks ago


White Sulphur Springs, West Virginia, United States The Greenbrier Hotel Full time

Job Overview

Position: Supervisor I - Rotating Through Outlets

Department: Food and Beverage

Key Responsibilities:
  • Assist the manager in overseeing daily operations of the dining establishment by fostering a dynamic, guest-centric team through effective leadership and resource management.
  • Evaluate guest service and dining experiences, taking proactive measures to meet service objectives and enhance satisfaction.
  • Uphold and exemplify dining room standards, ensuring that guest service remains the priority and implementing strategies to elevate service quality with clear metrics and targets.
  • Work collaboratively with the culinary team to streamline food expediting processes for all meal services.
  • Maintain a visible presence by engaging with guests at their tables throughout their dining experience.
  • Oversee and ensure the completion of opening and closing tasks.

Leadership Duties:
  • Convey essential information to team members, peers, and supervisors with enthusiasm, including conducting engaging and informative daily briefings.
  • Foster a positive work environment and team spirit.
  • Encourage collaboration and teamwork.
  • Train and mentor new staff members.
  • Guide and support employees in their job performance.
  • Ensure adherence to safety standards and objectives.
  • Enforce company policies and operational guidelines.

Additional Responsibilities:
  • Maintain exceptional facility standards.

Working Hours:
  • Hours are flexible based on operational needs, averaging 8-12 hours per day.
  • Availability for weekends, holidays, overtime, and split shifts is required.

Candidate Profile:

The ideal candidate should embody the values of The Greenbrier, demonstrating commitment to Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork, Loyalty, Commitment, Cleanliness, Responsibility, and Fairness.


Experience Requirements:
  • Preferred experience in food service or as a lead host.
  • Supervisory experience within the hospitality sector is advantageous.

Educational Background:
  • A High School Diploma or G.E.D. is required.
  • A college degree or related qualification is preferred.

Communication Skills:
  • Strong verbal and written communication skills.
  • Excellent listening and comprehension abilities.
  • Ability to understand group dynamics and communicate effectively.
  • Proactive in anticipating and addressing guest needs.

Technical Skills:
  • Proficient in using point of sale, payroll, and reservation systems.
  • Familiarity with Forbes 5-star and 5-diamond rating criteria.
  • Knowledge of wine service and presentation.
  • Must obtain a Food Handler's Card.
  • Computer skills including Microsoft Word, Excel, and Outlook.

Supervision:
  • Reports to the Restaurant Manager.
  • Oversees a team of 50+ staff members.

Additional Attributes:
  • Consistent demonstration of core attributes.
  • Ability to remain composed under pressure.
  • Strong follow-up skills.
  • Capability to manage multiple tasks effectively.
  • Detail-oriented with strong organizational skills.
  • Understanding of diversity and industry trends.
  • Knowledge of collective bargaining agreements and collaboration with unions.

*Requirements are subject to change

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