Le Petit Chef Supervisor (New Concept)

Compensation Type

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

Le Meridien Columbus, The Joseph

Overview

The Le Petit Chef Experience Supervisor is responsible for overseeing the daily execution of the hotel’s immersive dining program featuring the internationally recognized Le Petit Chef projection-mapping experience. This role blends hospitality leadership with theatrical coordination, ensuring flawless synchronization between animation, service timing, culinary execution, and guest engagement.

The ideal candidate brings strong operational experience, exceptional attention to detail, and a natural flair for performance, storytelling, and guest interaction. They serve as the on-site ambassador of the Le Petit Chef brand and are key to delivering a memorable, high-quality, multi-sensory dining event.

Why This Role Is Special

This is not a traditional restaurant supervisor position — it is a hybrid role that combines hospitality excellence with theatrical execution. The Le Petit Chef Supervisor plays a critical part in offering guests a world-class, one-of-a-kind dining adventure.

Responsibilities

• Key Responsibilities

  Operational Leadership

  • Oversee all aspects of the Le Petit Chef dining experience, ensuring seamless execution for every seating.
  • Manage the full event flow, including pre-show setup, audiovisual checks, guest seating, service pacing, and post-event breakdown.
  • Coordinate closely with the culinary team to ensure timely course production aligned with the show’s animated sequences.
  • Maintain mastery of the projection mapping system, troubleshoot basic technical issues, and liaise with IT or vendor partners as needed.
  • Develop staff schedules, ensure coverage, and monitor labor efficiency.

  Guest Experience

  • Serve as the primary host/MC for the experience, greeting guests, setting expectations, and enhancing the theatrical presentation.
  • Engage guests with energy and personality, contributing to the immersive nature of the production.
  • Resolve guest concerns quickly and confidently, ensuring satisfaction and brand-consistent service delivery.
  • Ensure ADA accommodations and special requests are handled appropriately.

  Team Development

  • Train servers, support staff, and hosts on timing, cues, story flow, and service sequences unique to Le Petit Chef.
  • Conduct pre-shift meetings focused on timing synchronization, menu knowledge, and performance-style service.
  • Inspire team members to deliver elevated, experience-driven hospitality.

  Quality & Compliance

  • Maintain high standards of food quality, service integrity, cleanliness, and overall ambiance.
  • Uphold brand guidelines provided by Le Petit Chef and ensure show consistency.
  • Monitor equipment status and coordinate repairs or replacements as necessary.
  • Ensure compliance with local health and safety regulations.
  • Attend all meetings as necessary.
  • Abide by all hotel policies and safety rules.
  • Follow prescribed procedures in serving liquor with care to avoid problems with intoxicated guests.

  Financial & Administrative

  • Support revenue forecasting, menu pricing updates, and inventory management related to the experience.
  • Track daily performance: covers, check averages, spend patterns, and guest feedback.
  • Assist with promotional initiatives, social media support, and marketing opportunities to drive bookings.
  • Oversee the reservation platform and handle guest communications, confirm reservations, coordinate reschedules, and perform follow-up and review outreach.
  • Core Competencies
    • Showmanship & Stage Presence – brings energy, charisma, and comfort performing in front of guests.
    • Detail Orientation – ensures precision in timing, sequencing, and execution.
    • Leadership & Training – inspires the team to deliver exceptional service.
    • Technical Aptitude – comfortable managing projection hardware/software at a supervisory level.
    • Guest-Centric Mindset – anticipates needs, elevates interactions, and drives satisfaction.
    • Adaptability – stays calm and solution-focused in a dynamic show environment.

    Physical Requirements

    • Ability to stand and move for extended periods.
    • Ability to lift up to 50 lbs for equipment or setup needs.
    • Comfortable working in low-light environments and with audiovisual elements.

     

     

Qualifications

• Required

  • 2–4 years of hospitality leadership experience (restaurant, events, entertainment dining, or similar).
  • Strong understanding of fine-dining or upscale service standards.
  • Comfortable speaking in front of guests and leading a room with confidence.
  • Ability to manage complex timing, logistics, and multi-department coordination.
  • Tech-savvy with the ability to learn projection, audio, and lighting systems.
  • Excellent communication, coaching, and problem-solving skills.

  Preferred

  • Background in theatre, performance arts, event production, or entertainment-driven hospitality.
  • Experience working with immersive dining concepts, special events, or experiential activations.
  • Knowledge of AV systems, projection equipment, or show-control software.
  • Able to work flexible hours, including evenings, weekends, and holidays as needed. Must have Friday, Saturday, Sunday Evening availability.