Restaurant Supervisor

Company Overview:

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake. We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.

We are seeking a Restaurant Supervisor to join our dynamic team and play a key role in supporting the Food and Beverage function within our organisation. In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The Restaurant Supervisor supports the day-to-day operations of the restaurant by leading and coordinating the team to ensure efficient service, operational readiness and consistently high service standards. The role is responsible for supervising and developing staff while ensuring guest expectations are met and an Exceptional Memorable Experience (EME) is delivered through strong leadership, teamwork and service excellence.

Main Key Responsibilities:

Restaurant Operations & Service

• Supervise and coordinate daily restaurant operations to ensure smooth, efficient and professional service.
• Organise staff assignments and oversee restaurant setup, service, breakdown and special functions.
• Monitor service flow, guest wait times and team performance, making adjustments as needed.
• Ensure opening, service and closing procedures are completed accurately and on time.
• Work closely with the Kitchen and Bar teams to ensure seamless food and beverage service.

Guest Experience

• Maintain a visible and approachable presence throughout restaurant operations.
• Anticipate and respond to guest needs, requests and concerns promptly and courteously.
• Resolve guest complaints professionally and ensure appropriate follow-up.
• Build positive relationships with regular guests and recognise VIPs and special occasions.
• Lead by example in delivering the hotel’s service standards and an Exceptional Memorable Experience (EME).

Team Leadership & Development

• Lead, coach and support team members to maintain high standards of performance and service.
• Conduct pre-shift meetings and communicate daily priorities, guest information and operational updates.
• Assign workstations and duties based on operational requirements.
• Assist with staff scheduling, training, orientation and performance evaluations.
• Address performance, attendance and disciplinary matters in accordance with hotel policies and procedures.
• Foster teamwork, accountability, productivity and a positive working environment.

Product Knowledge & Standards

• Maintain strong knowledge of food and beverage offerings, including menus, ingredients, preparation, presentation, wines, spirits and cocktails.
• Stay informed of daily specials, menu changes, promotions, events, VIPs and other relevant hotel activities.
• Ensure team members are kept informed and maintain the product knowledge required to confidently assist guests.
• Ensure restaurant areas, service stations, equipment and supplies are clean, organised and prepared for service.

Safety, Compliance & Administration

• Ensure compliance with hotel, health and safety, sanitation, hygiene, food safety and responsible alcohol service standards.
• Monitor POS and cash-handling procedures, including checks, discounts, voids and adjustments, for accuracy and compliance.
• Complete required shift reports, checklists, logbooks and other departmental documentation.
• Report maintenance issues, hazards, incidents and operational concerns promptly.
• Communicate outstanding issues and follow-up actions to the Restaurant Manager and incoming supervisors.

Required Skills & Qualifications:

• High school diploma or equivalent.
• Hospitality or Food & Beverage certification preferred.
• Food safety certification preferred.
• Supervisory or leadership training preferred.
• Minimum 3–5 years of experience in restaurant or Food & Beverage service.
• Previous supervisory experience in a hospitality environment required.
• Previous hotel or resort experience preferred.
• Experience in a high-volume restaurant environment preferred.
• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Strong communication and organizational abilities.
• Ability to work effectively in a fast-paced environment.
• Ability to multitask while maintaining attention to detail.
• Strong problem-solving and decision-making skills.
• Ability to train, coach, motivate, and supervise staff effectively.
• Ability to manage guest complaints and service recovery situations professionally.
• Ability to use POS and PMS systems efficiently.
• Basic arithmetic and cash handling skills.
• Ability to prioritize tasks and manage competing operational requirements.
• Ability to conduct effective pre-shift meetings and staff briefings.
• Knowledge of food and beverage service, restaurant operations, guest service standards, POS and cash handling, food safety, responsible alcohol service, and staff training procedures.

Desired Qualities:

• Professional, reliable, and guest-focused.
• Positive attitude and strong team player.
• Calm and composed under pressure.
• Detail-oriented and adaptable.
• Strong problem-solving and decision-making abilities.
• Confident and approachable leadership style.
• Fair, consistent, and respectful when managing employees.
• Strong sense of accountability and ownership.
• Demonstrates honesty, integrity, and professionalism.
• Experience in a luxury hotel or resort environment.
• Knowledge of international dining and beverage service standards.
• Experience with staff training, coaching, and development.
• Experience in fine dining or high-volume restaurant operations.
• Knowledge of wine and beverage service.
• Experience with guest recovery and complaint resolution.

Applications close on September 15, 2026.

Please note that only suitably qualified applicants will be invited to interview.