Restaurant/Bar Supervisor and Banquet Captain Full Time - Hilton Garden Inn Sacramento Airport Natomas - WS Management

Job Overview: As the Restaurant & Bar Supervisor/Banquet Captain, you will play a key role in ensuring that all guests at Hilton Garden Inn enjoy a quality dining experience. You will oversee front-of-house operations, ensuring that food quality meets our standards, staff attitudes are guest-focused, as well as ensuring all banquets are set up for success. Your leadership will ensure effective scheduling for kitchen and banquet events, promoting a positive work environment and exceptional service.

Key Responsibilities:

• Guest Experience Management:

Ensure a warm and welcoming atmosphere for all guests.

Monitor service standards and guest feedback to enhance dining experiences.

Address guest inquiries and concerns promptly and professionally.

• Food Quality Assurance:

Oversee the preparation and presentation of food and beverages to ensure high quality.

Collaborate with the kitchen staff to maintain food safety and quality standards.

Conduct regular inspections of food and beverage service areas.

• Team Leadership:

Train, motivate, and supervise front-of-house staff to deliver exceptional service.

Foster a guest-focused attitude among staff through ongoing coaching and support.

Schedule staff effectively to meet the demands of restaurant and banquet events.

• Banquet Coordination:

Ensure all banquet setups meet client specifications and hotel standards.

Communicate with event coordinators and kitchen staff to ensure seamless execution of events.

Monitor banquet service to guarantee a high level of guest satisfaction.

• Operational Efficiency:

Assist in managing inventory and ordering of food and beverage supplies.

Participate in the budgeting and cost control processes for food and beverage operations.

Ensure compliance with health and safety regulations.

Qualifications:

High school diploma or equivalent; Bachelor's degree in Hospitality Management or related field preferred.

Previous experience in a supervisory role within a restaurant or banquet setting.

Strong knowledge of food and beverage operations, including service standards and quality assurance.

Excellent leadership, communication, and interpersonal skills.

Ability to work in a fast-paced environment and handle multiple tasks effectively.

Proficiency in scheduling, payroll software and POS systems is a plus.

Flexibility to work evenings, weekends, and holidays as needed.

The statements listed are intended to represent the key duties and level of work being performed. They are not intended to be a comprehensive list of all activities, duties, responsibilities or qualifications of the job. Activities, duties, and responsibilities are therefore subject to change and new ones may be assigned at any time, with or without notice. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. We are an equal opportunity and affirmative action employer and make employment decisions without regard to membership in any protected class. Those who are ineligible to work in the United States will not be considered.