The Le Meriden Dallas is hiring a Restaurant Supervisor. The restaurant supervisor manages daily front- and back-of-house operations to ensure high-quality service, guest satisfaction, and profitability. Key duties include hiring, training, and scheduling staff, maintaining health and safety standards, managing inventory, and resolving customer complaints. They typically report to the manager and ensure compliance with policies. Responsibilities: • Operational Management: Supervises daily operations, including opening/closing procedures, cash handling, and ensuring compliance with sanitation and health regulations. • Staff Leadership: Interviews, hires, trains, schedules, and mentors service staff, addressing performance issues as necessary. • Customer Service Excellence: Interacts with guests to ensure quality service, resolves complaints professionally, and implements improvements based on feedback. • Inventory & Cost Control: Monitors inventory levels, orders supplies, manages waste, and identifies opportunities to reduce operational costs. • Quality Control: Oversees food preparation and presentation to ensure standards are met. Qualifications: • Experience: Proven experience as a restaurant supervisor or in a similar hospitality role. • Leadership: Strong communication, interpersonal, and team management skills. • Technical Knowledge: Understanding of food safety regulations and POS systems. • Problem-Solving: Ability to work under pressure and make quick decisions in a fast-paced environment.

• Operational Management: Supervises daily operations, including opening/closing procedures, cash handling, and ensuring compliance with sanitation and health regulations. • Staff Leadership: Interviews, hires, trains, schedules, and mentors service staff, addressing performance issues as necessary. • Customer Service Excellence: Interacts with guests to ensure quality service, resolves complaints professionally, and implements improvements based on feedback. • Inventory & Cost Control: Monitors inventory levels, orders supplies, manages waste, and identifies opportunities to reduce operational costs. • Quality Control: Oversees food preparation and presentation to ensure standards are met.