HILTON GARDEN INN

The Hilton Garden Inn Haymarket offers a vibrant and welcoming atmosphere perfect for those looking to advance their hospitality careers. Nestled in the charming and historic town of Haymarket, Virginia, our hotel is not just a place to stay but a community hub that embodies warmth, professionalism, and excellent service.

We pride ourselves on providing a modern and comfortable environment for both our guests and our team members. Our hotel features stylishly appointed rooms, state-of-the-art meeting facilities, and a variety of dining options, including a full-service restaurant and bar, making it a versatile and dynamic place to work.

At the Hilton Garden Inn Haymarket, we believe in fostering a supportive and inclusive workplace culture. We offer numerous opportunities for career growth, professional development, and a chance to work alongside passionate individuals who are dedicated to delivering outstanding guest experiences. Whether you are starting your career in hospitality or looking to take the next step, this is a place where your contributions are valued, and your career can flourish.

If you think you bring the ideal blend of attitude, spirit and work ethic, this could be the perfect job for you! Click here for more information.

THE ROLE

POSITION PROFILE:

As a Restaurant Supervisor at Red House Tavern, you’ll be at the heart of a restaurant that celebrates local flavor, vibrant hospitality, and a touch of Southern charm. This isn’t just another dining room—it’s a place where guests come for chef-driven menus, seasonal craft cocktails, and the kind of warm, small-town welcome they’ll remember long after the last bite. You’ll lead the front-of-house team in delivering seamless service across bustling brunches, lively happy hours, and intimate dinners. Every shift is a chance to create memorable moments, showcase Virginia’s best, and be part of a passionate team that takes pride in every plate and pour.

ESSENTIAL JOB FUNCTION:

• Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.
• Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate with the guidance of the restaurant management team.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
• Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
• Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.
• Update the cash management system and compile, generate and prepare various reports to aid in the administration of the Restaurant.
• Respond to guest needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.
• Perform special projects and other responsibilities as assigned. May serve as manager on duty.
• Any other duties as assigned.

DESIRED SKILLS AND QUALIFICATIONS:

Education: Two to Four-year college degree or equivalent education/experience.

Experience: Minimum of two-year experience in the food and beverage industry

Skills and Abilities: Requires basic knowledge of restaurant operations. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and establish priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively.<