The Holiday Inn Houma, located at 1800 Martin Luther King Blvd, is now hiring for a Restaurant Supervisor. JOB SUMMARY The Outlet Supervisor is responsible for overseeing the service in the Food and Beverage Outlets. He/she is also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs. QUALIFICATION STANDARDS Education & Experience: • High school diploma or equivalent and/or experience in a hotel or a related field preferred. • At least one year of progressive experience in a hotel or a related field required. • Previous supervisory responsibility preferred. Education & Experience: • High school diploma or equivalent and/or experience in a hotel or a related field preferred. • At least one year of progressive experience in a hotel or a related field required. • Previous supervisory responsibility preferred. Physical Requirements: • Flexible and long hours sometimes required. • Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Mental Requirements: • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations, including the ability to handle guest objections and disputes to satisfactory results. • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity. • Must maintain composure and objectivity under pressure. • Must be effective in handling problems in the workplace, including preventing, identifying, and solving problems as necessary. • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need. • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests. • Must be able to work with and understand financial information and data, and basic arithmetic functions. DUTIES & FUNCTIONS Essential: • Approach all encounters with guests and employees in a friendly, service-oriented manner. • Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. • Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations. • Maintain a warm and friendly demeanor at all times. • Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. • Ensure work areas are properly stocked and prepare requisitions as needed. • Ensure work areas are neat and clean. • Check that trays and tables are set to standards. • Ensure quality control of all menus with regard to cleanliness and appearance. • Assist in the outlets when necessary. • Ensure that tables are cleared promptly. • Ensure proper settlement of checks. • Ensure orders are delivered on time. • Ensure food quality. • Ensure communication with the oncoming shift. • Handling guest complaints or special requests, communicate to management when necessary. • Be capable of training and performing all duties required of all food and beverage outlet employees. • Hold pre-meal meetings daily to monitor service and promote upselling. Marginal: • Check staffing levels and adjust according to business demand. • Requisition linen as needed. • Ensure property is free of trays and trash. • Control payroll costs in food and beverage outlets. • Attend meetings/training as required by management. • Perform other duties as requested by management.