Restaurant Supervisor (Part-time)

About the Role:
The Restaurant Supervisor provides hands-on oversight of Café 410 during assigned shifts, supporting efficient restaurant operations, attentive guest service, food safety, accurate transactions and a positive team environment. This part-time position supervises service execution and communicates operational needs to the F&B Outlets Manager or designated hotel leader. The role is focused on shift-level leadership rather than full departmental management.
What You’ll Do:
Coordinate daily opening, service and closing activities during assigned shifts, ensuring the restaurant is clean, organized, stocked and ready for guests.
Direct and support assigned team members, communicate shift priorities, allocate service tasks and assist on the floor during busy periods.
Model warm, professional hospitality consistent with the hotel’s service standards; respond promptly to guest requests and resolve routine concerns within delegated authority.
Escalate significant guest complaints, incidents, staffing issues and service recovery requests to the appropriate manager; document follow-up as required.
Monitor service flow, wait times, table readiness, presentation, food quality and coordination with culinary staff to maintain a consistent dining experience.
Verify that point-of-sale transactions, cash handling, discounts, complimentary meals and guest checks follow hotel procedures; report discrepancies and never authorize exceptions outside delegated limits.
Monitor food safety, sanitation, cleanliness, temperature-control practices and safe equipment use; promptly report hazards and corrective-action needs.
Support training and on-the-job coaching of team members on service standards, menu knowledge, operating procedures and guest interactions.
Check supplies and inventory levels during assigned shifts; identify shortages, waste and opportunities to control operating costs.
Communicate attendance or coverage concerns and shift handover notes to management; verify timekeeping information when requested without independently changing approved schedules.
Coordinate with Front Office, Housekeeping, Engineering, Security and other hotel departments as needed to resolve guest or operational concerns.
Comply with hotel policies, applicable workplace requirements and any relevant collective bargaining agreement; maintain confidentiality and professional conduct.
Perform other reasonable duties assigned by the F&B Outlets Manager or designated hotel leader.
What You’ll Bring:
Minimum two (2) years of restaurant or food and beverage service experience.
Working knowledge of restaurant service, POS systems, cash-handling controls and food safety practices.
Ability to lead by example, communicate clearly, solve routine problems and work effectively with a diverse team and guests.
Ability to work the assigned two six-hour shifts per week, including weekends or holidays when scheduled.
Ability to stand and walk for extended periods and perform essential restaurant duties, with or without reasonable accommodation.
Guest service and service recovery; shift coordination; teamwork and coaching.
Sound judgment, accuracy, integrity, discretion and timely escalation of issues.
Basic knowledge of sanitation, workplace safety, inventory and cost-conscious practices.
Preferred Qualifications:
Prior lead or supervisory experience preferred.
Experience working in a union environment preferred.

Employment type
Part-time

Work arrangement
No