Restaurant Supervisor, Full Time- Hotel Mockingbird

Why Work at Hotel Mockingbird?
At Hotel Mockingbird, we blend timeless character with a fresh, spirited take on hospitality in Dallas’ Park Cities neighborhood. With thoughtfully layered design, a vibrant social energy, and dynamic dining and bar experiences, Hotel Mockingbird is a place where stories unfold and connections take flight. From chef-driven menus to lively, inviting bar spaces, our food and beverage offerings are as memorable as our guest experiences. Our Curators thrive in an engaging, people-first environment, creating personalized moments and unforgettable stays every day.


DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager
STATUS: Non-Exempt

POSITION SUMMARY:

The Restaurant Supervisor is responsible for overseeing daily front-of-house operations to ensure an exceptional guest experience, smooth service flow, and adherence to established standards. This role leads the team during service, providing direction, support, and real-time coaching to ensure consistency, quality, and efficiency.

PRIMARY JOB DUTIES:

Supervises and directs the prompt, efficient and friendly services of all food and beverage.

Ensures all opening, closing and running side work is completed daily in accordance with standard checklist.

Acts as a liaison between kitchen and front of the house employees and operations.

Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.

Ensure staff members are maintaining a clean, safe, and sanitary work environment.

Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.

Provides helpful counsel to those who need assistance.

Provides management with updates regarding employee performance.

Performs additional duties as directed by management.


Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.


KNOWLEDGE, SKILLS AND ABILITIES:
Must be age 21 or older.
Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.


Ability to think and communicate clearly in high pressure situations.

Ability to move quickly and gracefully throughout the dining room.

Demonstrate basic math skills with excellent reading, writing and verbal communication skills.

Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.

Ability to confidently make food and beverage pairing recommendations.

Ability to execute professional wine service.

Knowledgeable of pre-check register operation.

Knowledgeable of computer operations and ordering procedures.


PHYSICAL DEMANDS:

Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level

Ability to lift, balance and carry large oval dining room service trays.

Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.