Job Overview

The Casual Restaurant Supervisor assists in overseeing the daily operations of the hotel's casual dining restaurant to ensure exceptional guest service, consistent food and beverage quality, and compliance with hotel standards. This position supports the Food & Beverage management team in supervising staff, coordinating daily operations, maximizing revenue, and ensuring a positive dining experience for all guests.

The successful candidate will demonstrate strong leadership, communication, and organizational skills, along with a hands-on approach to team supervision and guest satisfaction.

Key Duties and Responsibilities

Restaurant Operations

- Assist in overseeing the daily operations of the restaurant to ensure smooth and efficient service.
- Monitor restaurant activities to ensure service standards, food quality, presentation, and cleanliness meet hotel expectations.
- Conduct daily inspections of the restaurant, including dining areas and buffet presentations, to ensure high standards are maintained.
- Ensure tables are properly set and all opening, closing, and side duties are completed by the team.
- Monitor food presentation and quality, both on the buffet and when served directly from the kitchen.
- Review daily specials and communicate important information to team members during pre-shift meetings.
- Assist with greeting guests, taking reservations, serving food and beverages, and maintaining the reservation book when required.

Team Leadership and Supervision

- Train, coach, and support restaurant employees to ensure consistent service standards.
- Assist with employee scheduling to ensure appropriate staffing and operational coverage.




- Monitor employee performance and provide feedback, recommending corrective action when necessary.
- Conduct pre-shift meetings to communicate daily expectations, special events, promotions, and operational updates.
- Promote teamwork, accountability, and effective communication among team members.
- Communicate and coordinate with other hotel departments to ensure seamless operations.
- Bring any serious operational or employee-related concerns to management's attention.

Guest Service and Satisfaction

- Respond to guest requests, concerns, and complaints promptly and professionally.
- Resolve service issues using appropriate service recovery procedures and established guidelines.
- Take a proactive approach to guest satisfaction and ensure a welcoming dining environment.
- Lead by example by demonstrating exceptional hospitality and professionalism at all times.

Administrative and Other Responsibilities

- Assist in monitoring restaurant operations to support food and beverage revenue and profitability goals.
- Ensure compliance with hotel policies, procedures, and service standards.
- Maintain a professional appearance and adhere to the hotel's grooming and uniform standards.
- Provide support to the Banquet Department when required.




- Perform other related duties as assigned by management.

Qualifications and Requirements

- High school diploma or equivalent required.
- Minimum of one year of food service experience in a full-service restaurant or similar workplace.
- Previous supervisory or leadership experience preferred.
- Post-secondary education in hospitality, food and beverage management, or a related field is an asset.
- Strong customer service, communication, and interpersonal skills.
- Ability to lead, motivate, train, and support a diverse team.
- Strong organizational, time-management, and problem-solving skills.
- Basic mathematical skills, including cash handling and daily financial transactions.
- Ability to read, write, complete paperwork, prepare schedules, and communicate instructions effectively.
- Valid alcohol awareness certification and food handler certification or permit, as required by local regulations.

Physical Requirements

The position requires the ability to:

- Lift and carry items weighing up to 50 pounds.
- Stand or remain stationary for extended periods.
- Move throughout the restaurant and kitchen areas.
- Handle food, beverages, equipment, and other restaurant supplies.
- Bend, stoop, and kneel as required.
- Work in a fast-paced food and beverage environment.

Working Conditions

- Must be flexible and available to work evenings, weekends, and holidays as required by business needs.
- Primary work areas include the assigned restaurant outlet and kitchen areas.
- May be required to assist other Food & Beverage operations, including banquet functions, as needed.

📌 Restaurant Supervisor (Pointe-Claire)
🏢 DoubleTree par Hilton Pointe-Claire Montréal Aéroport Ouest
📍 Pointe-Claire