Restaurant Supervisor - Bear Mountain

Requirements

• Previous front-of-house restaurant experience required.
• Previous supervisory, lead server, captain, or shift-leader experience strongly preferred.
• Experience in a busy, full-service restaurant environment preferred.
• Strong guest-service and problem-solving skills.
• Ability to lead employees and provide clear, professional feedback.
• Strong communication, organizational, and basic mathematical skills.
• Experience with point-of-sale systems, cash handling, and daily reconciliation.
• Knowledge of restaurant sanitation and workplace safety practices.
• Ability to prioritize responsibilities and make sound decisions in a fast-paced environment.
• Professional appearance and demeanor.
• High school diploma or equivalent preferred.
• Must be available to work a flexible schedule, including weekends, evenings, and holidays.
• Physical Requirements
• Ability to stand and walk for the majority of the workday.
• Frequent movement between the dining room, bar, kitchen, service stations, and other operational areas.
• Ability to bend, reach, carry, push, and lift up to 25 pounds.
• Ability to work in areas with varying temperatures, including kitchens, refrigerators, and outdoor service areas.
• Ability to communicate clearly with guests, employees, and managers in a busy restaurant environment.
• Physical attendance at the assigned location is required to perform the essential functions of the position.
• Equipment Used
• Restaurant point-of-sale system
• Cash registers and payment-processing equipment
• Telephone and reservation systems
• Computers, tablets, calculators, and standard restaurant equipment
• We are looking for someone who leads from the floor-not from the office. The successful candidate will be proactive, dependable, guest-focused, and willing to step into any position necessary to support the team and maintain a successful service.
• Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and pro

Benefits

Additional Information

Compensation Amount: 24.00 USD Hourly Job Summary: We are seeking an experienced, hands-on Front-of-House Restaurant Supervisor to help lead daily operations in a busy, high-volume restaurant. Working under the direction of the Dining Room Manager, the supervisor will spend most of the shift on the restaurant floor, supporting employees, monitoring service, assisting guests, and ensuring that operating standards are consistently followed. The ideal candidate is a visible and confident leader who remains calm under pressure, communicates clearly, and understands how to create an efficient operation while delivering genuine hospitality. Job Description: Essential Responsibilities Supervise daily front-of-house operations, including opening, service, shift changes, and closing procedures. Maintain a strong management presence on the dining room floor throughout the shift. Lead pre-shift meetings and communicate daily specials, reservations, events, service expectations, and operational concerns. Assign stations and side work based on anticipated business levels and staffing needs. Monitor the guest experience and ensure that service is friendly, attentive, accurate, and efficient. Respond promptly and professionally to guest concerns, food issues, service delays, and special requests. Support servers, hosts, bartenders, bussers, food runners, and cashiers during high-volume periods. Train, coach, and provide clear direction to front-of-house employees. Ensure opening, closing, sanitation, safety, and service checklists are completed accurately. Monitor table flow, reservations, seating, ticket times, and communication between the front and back of the house. Conduct table visits and follow up with guests to confirm satisfaction. Maintain cleanliness, organization, sanitation, and professional presentation throughout all guest-facing areas. Assist with cash handling, register reconciliation, daily sales reporting, refunds, voids, and preparation of deposits. Verify that cash drawers and financial paperwork are accurate and properly secured. Help control labor, supplies, product use, and other departmental costs. Report staffing, equipment, safety, maintenance, and operational concerns to management. Promote a respectful, professional, and team-oriented work environment. Perform other duties as assigned by restaurant management.

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