| Location | Washington, DC |
| Job Type | Part-time |
Supervise and coordinate the daily operations of restaurant and service teams.
Ensure consistent delivery of exceptional customer service to all guests.
Train, schedule, and support front-of-house staff, including servers, bartenders, and hosts.
Maintain cleanliness and organization of dining and service areas in line with health and safety standards.
Monitor inventory levels and place orders for supplies and ingredients as needed.
Handle customer complaints and resolve issues promptly and professionally.
Assist in menu planning, pricing, and food presentation in collaboration with kitchen staff.
Enforce all policies and procedures related to food handling, hygiene, and sanitation.
Prepare reports on sales, inventory, staffing, and guest feedback for management review.
Support in organizing special events, private functions, and catering services.
Requirements
Proven experience in a supervisory role within food and beverage operations (restaurant, hotel, or resort preferred).
Strong leadership, communication, and interpersonal skills.
Knowledge of food safety and sanitation regulations (e.g., HACCP).
Ability to work flexible hours, including evenings, weekends, and holidays.
Proficiency with point-of-sale (POS) systems and basic Microsoft Office applications.
Fast-paced environment requiring multitasking and quick decision-making.
Standing and walking for extended periods.
Occasional lifting of supplies or equipment (up to 25 lbs).