Hotel Carmichael - Restaurant Supervisor

Why Work at Hotel Carmichael? At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest. Hotel Carmichael - Restaurant Supervisor DEPARTMENT: Food and Beverage REPORTS TO: Restaurant Manager STATUS: Non-Exempt RESPONSIBILITIES: • Fulfills duties as assigned by management. • Supervises and directs the prompt, efficient and friendly services of all food and beverage. • Ensures all opening, closing and running side work is completed on a daily basis 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. • Ensures 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. Qualifications: • Must be age 21 or older • Must be able to obtain and Indiana Employee Liquor Permit • 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 and event space. • 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. • Knowledgeable of basic sanitation. • Ability to effectively communicate effectively with customers, co-workers and supervisors. • Ability to maintain excellent attendance and punctuality. • Ability to perform and understand all outlet operations. EXPERIENCE: • Previous bartending, serving and/or customer service experience. • Previous Event Operations experience preferred. 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. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: • Closed toe, non-canvas and non-skid soled shoes