About this role
Why Work at Hotel Mockingbird?
At Hotel Mockingbird, we blend timeless character with a fresh, spirited take on hospitality in Dallas’ Park Cities neighborhood. With thoughtfully layered design, a vibrant social energy, and dynamic dining and bar experiences, Hotel Mockingbird is a place where stories unfold and connections take flight. From chef-driven menus to lively, inviting bar spaces, our food and beverage offerings are as memorable as our guest experiences. Our Curators thrive in an engaging, people-first environment, creating personalized moments and unforgettable stays every day.
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager
STATUS: Non-Exempt
POSITION SUMMARY:
The Restaurant Supervisor is responsible for overseeing daily front-of-house operations to ensure an exceptional guest experience, smooth service flow, and adherence to established standards. This role leads the team during service, providing direction, support, and real-time coaching to ensure consistency, quality, and efficiency.
PRIMARY JOB DUTIES:
- Supervises and directs the prompt, efficient and friendly services of all food and beverage.
- Ensures all opening, closing and running side work is completed daily in accordance with standard checklist.
- Acts as a liaison between kitchen and front of the house employees and operations.
- Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.
- Ensure staff members are maintaining a clean, safe, and sanitary work environment.
- Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.
- Provides helpful counsel to those who need assistance.
- Provides management with updates regarding employee performance.
- Performs additional duties as directed by management.
KNOWLEDGE, SKILLS AND ABILITIES:
Must be age 21 or older.
Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.
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Ability to think and communicate clearly in high pressure situations.
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Ability to move quickly and gracefully throughout the dining room.
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Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
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Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.
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Ability to confidently make food and beverage pairing recommendations.
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Ability to execute professional wine service.
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Knowledgeable of pre-check register operation.
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Knowledgeable of computer operations and ordering procedures.
PHYSICAL DEMANDS:
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Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level
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Ability to lift, balance and carry large oval dining room service trays.
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Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.
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