Seasonal Restaurant Supervisor: Guest Experience
Pubblicato il 01-08-2026 - Attività alberghiera in Italia
Seasonal Job – March to October
Job Summary
To lead and manage all the activities related to the Restaurant Department, ensuring operational excellence, team coordination and an outstanding guest experience in line with Melià standards.
What will I be doing?
As a Restaurant Supervisor, you will lead the daily restaurant operations, ensuring high quality standards, financial awareness and strong team engagement. You will act as a key reference point for the team and support the F&B; Management in achieving departmental goals.
Responsibilities
Operational leadership: Overseeing 100% of restaurant operations, ensuring smooth service flow and compliance with brand standards and operational procedures.
Inventory & controls: Managing daily and monthly inventories (crockery, glassware, cutlery, decorations, equipment) and supervising operational checklists and reporting procedures.
Quality & maintenance: Ensuring preventive maintenance, deep cleaning procedures and correct functioning of equipment and dispensing systems.
Menu & product management:
Supervising the correct presentation and updating of menus, wine lists, beverage lists and promotions.
Hygiene & compliance: Ensuring full compliance with hygiene and safety regulations, HACCP standards and departmental quality audits.
Guest experience: Ensuring a personalized and high-level dining experience; handling guest feedback and complaints professionally and contributing to Voice of the Customer objectives.
Brand & standards: Implementing brand philosophy, operational manuals and sensory standards within the restaurant area; ensuring the team promotes hotel services, facilities and experiences effectively.
Qualifications
Higher education in Tourism, Hospitality or similar.
At least 2 years of experience in a similar supervisory role within the hospitality sector.
Advanced English.
Knowledge of MICROS and POS systems.
Good command of Office 365.
Strong knowledge of hotel and restaurant operations.
Leadership skills, team s