Restaurant Supervisor at VANDENBERG RESTAURANT AND HOTEL SERVICES LLC – Lompoc, California

The Restaurant Supervisor oversees daily operations of the hotel restaurant, ensuring exceptional service aligned with the hotel’s brand standards. This role coordinates closely with hotel departments to deliver a seamless guest experience, supervises staff, and maintains high standards of food quality, presentation, and hospitality.

• Supervise daily restaurant operations, ensuring smooth and efficient service
• Deliver and uphold exceptional guest service standards consistent with hotel expectations
• Address and resolve guest concerns promptly and professionally, including VIP and in-house guests
• Coordinate with hotel departments such as Front Desk, Housekeeping, Banquets, and Room Service
• Ensure proper setup and readiness for breakfast, lunch, dinner, and special events
• Monitor food and beverage quality, presentation, and timing
• Train, coach, and mentor staff to meet hotel service standards
• Assist with staff scheduling, shift coverage, and performance management
• Enforce health, safety, and sanitation regulations in compliance with local laws and hotel policies
• Support inventory management, ordering, and cost control measures
• Assist with opening and closing procedures, including cash handling and reporting
• Support special functions, group dining, and events hosted within the hotel

• High school diploma or equivalent; degree or certification in hospitality management preferred
• 2–4 years of restaurant experience, preferably within a hotel or upscale dining environment
• Previous supervisory or leadership experience required
• Strong knowledge of food and beverage service standards
• Familiarity with hotel operations and guest service expectations
• Excellent communication and interpersonal skills
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays

• Leadership and team development
• Guest relations and service recovery
• Cross-department coordination
• Attention to detail and service consistency
• Problem-solving and decision-making
• Time management in a fast-paced hospitality setting

• Standing and walking for extended periods
• Ability to lift up to 25–50 lbs occasionally
• Fast-paced environment with peak service periods
• May require early morning shifts (breakfast service) or late evenings

• Competitive hourly wage or salary (based on experience)
• Potential service charges, tips, or bonuses
• Benefits may include health insurance, paid time off, hotel discounts, and meals during shifts