For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Restaurant Supervisor to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

JOB SUMMARY

The restaurant supervisor's main function is to promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, correct service. 

ESSENTIAL JOB FUNCTIONS:

• Actively support the Quality Improvement Process.
• Assist in identifying and implementing a successful marketing plan for assigned outlets.
• Assume responsibility of daily operation of all assigned outlets.
• Assist in working toward positive financial results.
• Assist in ensuring that scheduling functions are performed accurately and on a timely basis.
• Assist in maintaining a highly motivated and well-trained staff.
• Open and close shift in accordance with manager's checklist.
• Initiate aggressive guest interaction through seeking and soliciting feedback from guests.
• Train, maintain and enforce all Marriott service standards using use records, menus and appropriate reference materials.
• Properly execute revenue and check control procedures on shift.
• Handle daily associate relations (e.g., scheduling, time adjustments).
• Maintain a safe and sanitary work environment for all associates and guests.
• Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks).
• Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise.
• During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen and by striving to speak to all guests.
• Be on the floor during entire meal period and ensure adequate coverage.
• Conduct taste panels and menu classes on a daily basis for restaurant.
• Ensure that only a quality product is being served.
• Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines.
• Ensure all sidework is done on daily basis.
• Maintain proper associate uniform standards.
• Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
• Assist any associate in his/her job performance, when required, to ensure guest satisfaction.
• Understand and teach empowerment principles to ensure guest satisfaction.
• Exercise station rotation to ensure stations are distributed fairly.

QUALIFICATIONS:

• Minimum of two years food service or related hospitality management experience.
• Written/verbal communication skills.
• Demonstrated leadership qualities.
• Able to work with teams.
• Basic technical knowledge of restaurant operations.
• Demonstrated hospitality skills.
• Demonstrated strong work ethic.

In addition to a great work environment, our talented team enjoys:

• Competitive compensation
• Professional development and growth
• Paid time off for personal, vacation, and holiday
• Employee Assistance Program (EAP)
• Room discounts at all Crescent Hotels & Resorts hotel locations
• Parking
• Daily Employee Meals
• And much more!

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Knowledge of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., OSHA, Liquor Commission, Department of Health and Sanitation regulations. Ability to access, understand and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Ability to move throughout the hotel property and continuously perform essential job functions. Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.