Summary from listing
The Supervisor 2 supports the restaurant manager by leading a guest-service-focused team, monitoring dining experience and service goals, coordinating food expediting, maintaining facility and safety standards, and supervising 50 or more employees. The role includes training and coaching new hires, communicating with staff and superiors, and handling opening and closing duties. It requires a high school diploma or G.E.D., hospitality supervisory experience, hospitality software proficiency, wine knowledge, and a West Virginia Food Handler’s Card; food service or lead host experience is preferred.
