{"id":2764030,"url":"https://alion.io/job/innisbrook-golf-resort-restaurant-supervisor","title":"Restaurant Supervisor","company":{"id":2125748,"name":"Innisbrook Golf Resort","domain":"innisbrookgolfresort.com","url":"https://alion.io/company/innisbrookgolfresort","size_band":"11-50","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Palm Harbor, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":34000,"max_usd":62000,"period":"year","method":"role_country_seniority_unknown","sample_n":3022},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-16T14:49:00Z","employer_posted_date":"2026-10-16","last_verified_at":"2026-10-29T02:16:03Z","board_verified":true,"closed_at":null,"days_open":12,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":12},"description":"POSITION OBJECTIVE\nAdhere and follow F&B culture and vision in accordance to F&B core values. Assist in developing and maintaining quality standards for outlets, including supervision and direction of staff service. Ensure excellent customer service.\nESSENTIAL JOB FUNCTIONS\nEnsure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.\nEnsure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision and control of cashiers, supervisors, greeters, servers and bus attendants.\nAttend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. \nAssist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.\nIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:\nProvide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.\nPerform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.\nAdditional duties as necessary and assigned.\nEDUCATION/EXPERIENCE\nHigh school or equivalent education required. Bachelor’s Degree preferred. Previous experience in F&B operation.\nREQUIREMENTS\nMust be able to speak, read, write and understand the English.\nMust be able to read and write to facilitate the communication process. \nRequires good communication skills, both verbal and written. \nAbility to access and accurately input information using a moderately complex computer system.\nAbility to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.\nAbility to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.\nMay be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.\nPHYSICAL DEMANDS\nMost work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.\nMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. \nAbility to distinguish product quality, taste, texture and presentation and observe preparation.\nMust be able to exert well-paced ability to maneuver between functions occurring simultaneously. \nMust be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.\nMust be able to lift up to 15 lbs. occasionally.\nMay be required to lift trays of food or food items weighing up to 30 lbs. occasionally.\nMust be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.\nRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.\nHearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.\nTalking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.\nVision occurs continuously with the most common visual functions being those of near and color vision and depth perception.\nMust be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.\nRequires manual dexterity to use and operate all necessary equipment.\nMust have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. \nCertificates/Licenses: Ability to obtain and/or maintain any government required license\nWORK ENVIRONMENT\nMust be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.\nMust be able to change activity frequently and cope with 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