The Wyndham Atlanta Buckhead Hotel and Conference Center is seeking a Restaurant Supervisor to oversee daily restaurant operations and lead staff training efforts, ensuring high-quality food and exceptional guest service. Please note: This job description is not intended to provide a complete list of duties or responsibilities. Duties and responsibilities may change at any time, with or without notice. Responsibilities: • Assist with the hiring, training, scheduling, and development of departmental staff. • Support payroll processing as needed to ensure accuracy and timeliness. • Monitor quality of work, track performance, and support continuous improvement initiatives. • Oversee the proper set-up and breakdown of all food and beverage outlets. • Ensures associate and guest safety across all food and beverage operations. • Collaborate closely with the Kitchen team to confirm accurate meal counts and appropriate staffing levels. • Directs and oversees proper food and beverage service standards. • Lead pre-shift meetings to communicate service expectations and operational priorities. • Greet guests and maintain clear, professional communication throughout the guest experience. • Conduct and report quarterly inventories of restaurant supplies; procure additional supplies with approval from the Food & Beverage Director and General Manager. • Maintain the cleanliness and organization of all service areas and equipment. • Ensure proper handling, use, and storage of all food and beverage equipment and supplies. • Maintain ongoing communication with the Executive Chef and Food & Beverage Director to align operations. • Participate in BEO meetings and weekly staff meetings as required. • Ensure staff adherence to hotel uniform and grooming standards at all times. • Perform additional duties as assigned by management. Work Environment This role is an on-site position and requires the employee to perform their work duties at the job site location. The employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Qualifications: • High school diploma or equivalent required; associate or bachelor’s degree in Hospitality Management, Business Administration, or related field preferred. • Minimum of 2–3 years of restaurant or food and beverage experience required. • Previous supervisory or leadership experience in a restaurant, hotel, or hospitality environment strongly preferred. • Proven ability to lead, train, and motivate team members while maintaining high service standards. • Strong knowledge of food safety, sanitation standards, and health department regulations. • Experience with scheduling, inventory control, and basic payroll processes preferred. • Excellent customer service, communication, and conflict resolution skills. • Ability to work flexible schedules, including evenings, weekends, and holidays. • Proficiency with POS systems and basic computer applications preferred This position requires the ability to stand, walk, and use hands for handling or manipulating objects. Employees must also be able to reach with arms, talk, hear, and occasionally stoop, kneel, or crouch. The employee may occasionally lift or move items over 25 pounds. Reasonable accommodations may be provided to enable individuals with disabilities to perform these essential functions.

• Assist with the hiring, training, scheduling, and development of departmental staff. • Support payroll processing as needed to ensure accuracy and timeliness. • Monitor quality of work, track performance, and support continuous improvement initiatives. • Oversee the proper set-up and breakdown of all food and beverage outlets. • Ensures associate and guest safety across all food and beverage operations. • Collaborate closely with the Kitchen team to confirm accurate meal counts and appropriate staffing levels. • Directs and oversees proper food and beverage service standards. • Lead pre-shift meetings to communicate service expectations and operational priorities. • Greet guests and maintain clear, professional communication throughout the guest experience. • Conduct and report quarterly inventories of restaurant supplies; procure additional supplies with approval from the Food & Beverage Director and General Manager. • Maintain the cleanliness and organization of all service areas and equipment. • Ensure proper handling, use, and storage of all food and beverage equipment and supplies. • Maintain ongoing communication with the Executive Chef and Food & Beverage Director to align operations. • Participate in BEO meetings and weekly staff meetings as required. • Ensure staff adherence to hotel uniform and grooming standards at all times. • Perform additional duties as assigned by management.Work EnvironmentThis role is an on-site position and requires the employee to perform their work duties at the job site location. The employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.