Restaurant Supervisor, Oggie's Restaurant, Hotel Metro

You should join our team if you believe… That great hospitality begins with strong leadership on the restaurant floor. That exceptional guest experiences are created through teamwork, communication, and attention to detail. That supervisors lead by example, support their teams, and inspire confidence during every shift. That coaching in the moment creates stronger teams and better service. That collaboration between the Dining Room, Bar, Culinary, and Hotel teams ensures seamless operations. That every guest interaction is an opportunity to create loyalty and curate unmatched moments. You’re a great fit for this role if you love… Leading Front-of-House operations during assigned shifts while ensuring exceptional guest service and smooth dining room operations. Supporting Servers, Bartenders, Hosts, Food Runners, and Barbacks by providing guidance, direction, and hands-on leadership throughout service. Ensuring opening, closing, and side work responsibilities are completed accurately and consistently according to established standards. Serving as the communication link between the Culinary and Front-of-House teams to promote efficient service and guest satisfaction. Coaching and training team members on menu knowledge, service standards, daily operations, responsible alcohol service, cash handling, and guest engagement. Monitoring dining room operations to maintain service quality, pacing, cleanliness, and overall guest experience. Responding promptly to guest concerns while providing thoughtful service recovery and escalating issues to the Restaurant Manager when appropriate. Observing team performance, recognizing outstanding work, and providing constructive coaching to support professional development. Maintaining a clean, safe, organized, and sanitary dining environment while ensuring compliance with all health and safety regulations. Supporting restaurant leadership by communicating operational updates, staffing needs, and team performance observations. Leading by example through professionalism, accountability, teamwork, and a positive attitude during every shift. Taking pride in creating an environment where guests feel welcomed and team members feel supported. We’re excited to have you join us because… You understand that leadership is about supporting your team while delivering exceptional guest experiences. You remain calm, organized, and solution-oriented in a fast-paced dining environment. You communicate effectively with guests, teammates, Culinary leadership, and restaurant management. You enjoy coaching others and helping team members succeed through encouragement and accountability. You balance operational efficiency with genuine hospitality. You take pride in maintaining high standards for cleanliness, safety, and service. You bring professionalism, dependability, and a guest-first mindset to every shift. You believe great restaurants are built by leaders who are present, engaged, and committed to excellence. Education and Experience Must be at least 21 years of age or meet all applicable state and local age requirements. Previous restaurant, hotel, or hospitality experience required. Previous supervisory or team lead experience preferred. Fine dining, upscale restaurant, or luxury hotel experience preferred. Strong knowledge of food, beverage, wine service, menu offerings, and responsible alcohol service. Experience using restaurant point-of-sale (POS) systems and reservation platforms preferred. Strong leadership, communication, coaching, and problem-solving skills. Ability to multitask while maintaining exceptional guest service and operational standards. Ability to work flexible hours, including evenings, weekends, holidays, and special events based on business needs. Food Handler Certification and Alcohol Service Certification, where required by law. Bilingual English/Spanish communication skills preferred, but not required. Work Environment and Physical Requirements Ability to stand and walk continuously throughout the shift in a fast-paced restaurant environment. Ability to bend, reach, stoop, lift, and move throughout the dining room, bar, and service areas. Ability to lift, balance, and carry trays, food, beverages, and restaurant supplies weighing up to 30 pounds. Ability to assist with food and beverage service as operational needs require. Ability to operate restaurant point-of-sale systems, reservation software, and standard office equipment. Ability to maintain professionalism while managing multiple priorities during busy service periods. Here’s the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. Additional duties may be assigned based on business needs. We are an equal opportunity employer.