POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

In conjunction with the Restaurant Manager, the Restaurant Supervisor manages staff and day-to-day restaurant operations including menus, promotions, guest service, accurate order entry and register systems, beverage control procedures and liquor law compliance. The Restaurant Supervisor manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.

This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner.