Restaurant Supervisor | Urban Pour | Hotel Indigo Downtown Austin

The Restaurant Supervisor is responsible for supporting the daily operations of Urban Pour while delivering exceptional guest experiences, maintaining brand standards, and assisting in the leadership and development of the restaurant team. This role works closely with the Restaurant General Manager to ensure operational excellence, financial performance, and a positive team culture.

In addition to overseeing restaurant operations, the Restaurant Supervisor will play an active role in supporting banquet and special event operations throughout the hotel. This includes assisting with event setup, service execution, staffing coordination, and ensuring a seamless guest experience during meetings, social events, and catered functions.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

CORE WORK ACTIVITIES

Restaurant Operations

• Supervise daily restaurant operations and ensure service standards are consistently met.
• Lead by example through active floor presence and guest engagement.
• Monitor service quality, cleanliness, and overall guest satisfaction.
• Address guest concerns promptly and professionally.
• Assist with opening and closing procedures.
• Ensure compliance with all food safety, sanitation, and alcohol service regulations.

Team Leadership

• Assist with training, coaching, and development of restaurant associates.
• Support scheduling efforts and staffing needs.
• Promote a culture of accountability, teamwork, and hospitality.
• Provide ongoing feedback to associates regarding performance and service standards.
• Assist in maintaining departmental compliance with company policies and procedures.

Banquet and Event support

• Assist with the execution of banquet events, meetings, receptions, and special functions throughout the hotel.
• Collaborate with the banquet and culinary teams to ensure successful event execution.
• Support event setup, service, breakdown, and staffing coordination as needed.
• Ensure banquet spaces are prepared according to event specifications and guest expectations.
• Maintain service standards during events while ensuring a positive guest experience.
• Serve as a leadership resource during high-volume banquet operations.

Financial and Administrative Responsibilities

• Assist with inventory management and supply ordering.
• Monitor labor utilization and support productivity goals.
• Ensure proper cash handling and point-of-sale procedures are followed.
• Assist leadership in achieving departmental revenue and guest satisfaction goals.

Safety & Compliance

• Maintain compliance with local, state, and federal regulations.
• Ensure adherence to health department standards and food safety requirements.
• Promote a safe working environment for associates and guests.
• Report maintenance, safety, and operational concerns promptly.

QUALIFICATIONS:

• Minimum of two years food service or related hospitality management experience.
• Food Handler and TABC certifications required.
• Strong leadership and interpersonal skills.
• Excellent guest service and conflict-resolution abilities.
• Knowledge of food and beverage operations.
• Ability to lead teams in a fast-paced environment.
• Strong organizational and multitasking skills.
• Proficiency with point-of-sale systems and basic computer applications.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to bend, reach, stoop, and perform physical tasks associated with restaurant and banquet operations.
• Must be available to work a flexible schedule, including mornings, evenings, weekends, holidays, and special events.
• Availability to support banquet functions outside of regular restaurant operating hours may be required.