Restaurant Supervisor

A.T. (Ariccia Trattoria), along with Piccolo Bar and Lounge, HC Valentine, In-Room Dining, and the Executive Floor Lounge, are prestigious dining and hospitality outlets that collectively strive to deliver unparalleled food and beverage experiences. These establishments are renowned for their commitment to excellence, quality service, and sophisticated ambiance. They cater to a diverse clientele seeking first-class dining and hospitality. The focus is firmly on creating memorable guest experiences through a combination of innovative cuisine, impeccable service, and a welcoming atmosphere. Each outlet is operated by a dedicated team that works cohesively to maintain the highest standards in service delivery and operational efficiency. As a part of these premium venues, teamwork, customer satisfaction, and adherence to best practices in food safety and service are emphasized, making them standout symbols in the hospitality industry.

The role of Restaurant Supervisor within these outlets is a critical leadership position that reports directly to the Restaurant Manager. This position entails assisting with the comprehensive direction and organization of staff across multiple dining locations including Ariccia Trattoria, Piccolo Bar and Lounge, HC Valentine, In-Room Dining services, and the Executive Floor Lounge. The Restaurant Supervisor ensures the delivery of top-quality service and the consistent achievement of business objectives related to profit maximization and customer satisfaction. Key responsibilities include overseeing the daily operations of the floor, ensuring that all steps of service as outlined in training materials are implemented, and maintaining rigorous standards in food and beverage offerings.

The candidate will play an active role in staffing management—conducting interviews, supervising staff performance, and facilitating training. They are responsible for ensuring staffing levels align with business needs and that communication of operational updates, including menu changes and guest counts, is effectively managed via pre-shift meetings. The role requires maintaining compliance with applicable federal, state, and local laws, including health and safety standards such as ServSafe certification and responsible vendor practices.

The position demands a dynamic individual capable of managing stress during busy periods while consistently promoting a positive and professional image to guests and colleagues alike. They must be proficient in administrative and operational tasks such as inventory management, cash handling procedures, report submission, and collaboration with marketing to support promotional activities and special events. The Restaurant Supervisor also contributes significantly to the upkeep of cleanliness and equipment maintenance across all outlets.

This role offers a unique opportunity to blend frontline service with managerial duties, supporting overall food and beverage operations, including cross-functional tasks like public relations, special projects, and marketing initiatives. Engaging directly with guests to solicit feedback and ensure satisfaction is a foundational aspect of the role, as is participating in the Manager on Duty program which may require weekend commitments. The Restaurant Supervisor acts as a vital link between the management team and operational staff, promoting teamwork and high service standards to enhance the guest experience continually.