AM Restaurant Supervisor

Crowne Plaza Lansing•Lansing, MI

About The Position

The Opportunity As a key leader within our food and beverage team, you will orchestrate the daily flow of the restaurant, bridging the gap between exceptional service and seamless operations. We are looking for a high-energy supervisor who can pivot effortlessly from managing Banquet Event Orders to mentoring associates on the floor. In this role, you aren’t just overseeing a shift—you are the guardian of the guest experience, ensuring every plate, pour, and interaction meets the prestigious standards of the IHG brand and the unique, welcoming character of Kindred Table. Typically hours would be ~7a-3p; however, a degree of flexibility is needed to ensure we’re always taking care of business. Visit the Kindred Table Website! Benefits and Discounts provided to company employees: Medical/Dental/Vision Insurance Vacation time Vacation Enhancement Personal Day Paid Holidays Funeral/Bereavement Leave Pet Bereavement Footwear Reimbursement Policy $20,000 Life Insurance Policy Holiday Bonus Sick time Travel Benefits at IHG® Hotels & Resorts Worldwide Friends and Family Rate at the Crowne Plaza Lansing Retirement Plan with company match Benefits eligibility varies based on position, employment status, and length of service.

Requirements

A high school or equivalent education is preferred.
Minimum of six months of prior food service experience is preferred.
Leadership experience preferred.
Must be at the minimum age to serve alcohol in line with any local legislative requirements.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.
Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including, separation.

Responsibilities

Supervise and guide restaurant associates.
Assist with serving, hosting, and bartending duties as needed.
Engage guests with a positive, professional demeanor. Respond to feedback or complaints with urgency and execute appropriate service recovery.
Engage with guests and fellow associates using D.A.R.E. to Connect service behaviors.
Coordinate daily Front of the House (FOH) and Back of the House (BOH) restaurant operations.
Manage Banquet Event Orders (BEOs) for seamless events.
Ensure compliance with sanitation and safety regulations, including all liquor laws.
Monitor guest behavior and alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of guests; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable.
Knowledge of P.O.S. systems and 3rd party applications and the ability to use them effectively and efficiently.
Clean and maintain workspace including tables, walls, windows, floors, and in-room dining carts as necessary.
Additional duties as necessary and assigned.
Demonstrated proficiency in problem-solving and reasoning to resolve operational challenges effectively.
Ability to communicate clearly and professionally in both written and verbal forms with a diverse group of guests and associates, in the primary language used in the workplace.
Comprehensive knowledge of the Restaurant’s facility offerings, services, and operational standards.
High attention to detail with proven organizational and supervisory skills to manage multiple priorities in a fast-paced environment.
Proficiency in basic math skills and the use of Microsoft Windows, Outlooks, and related hospitality software.
Have the ability to work a flexible schedule including nights, weekends, and/or holidays.
Upon hire, complete all IHG and Hotel training within 45 days. Complete ongoing training as scheduled.
Ability to remain in a stationary position or move about the restaurant and event spaces for the duration of a shift.
Ability to frequently operate, handle, or feel object, tools, or controls, including Point of Sale (POS) terminals and dining equipment.
Ability to move, transport, or position objects weighing up to 30 lbs, such as trays, glass racks, or in-room dining carts.
Ability to identify guest needs, monitor environment safety, and communicate effectively in a high-volume, moderately noisy restaurant setting.
Ability to work in an environment with varying temperatures (e.g., proximity to kitchen heat or refrigerated storage) and noise levels.
Ability to position self to fulfill cleaning tasks.