Diner Supervisor
About this role
DINER SUPERVISOR
TRAVELODGE AND PENNY'S DINER OF MORRILL, NE
Hospitality Management Corporation is a Dallas based privately held provider of management solutions and hospitality industry services, each customized to fit our clients' unique needs. HMC's core value and mission is to provide our clients with the finest management expertise the industry has to offer with integrity, honesty and open communication.
When choosing to work for a company, HMC should be your first choice due to a well-deserved record of Honesty, Professionalism, Experience, Innovation, Flexibility, Customer Service and most importantly - Results.
HMC believes that a company is only as strong as its team members. Team members are encouraged by their superiors to push themselves and are provided with the resources to ensure that success is achieved.
We are currently searching for Diner Supervisor AT OUR LOCATION , TRAVELODGE AND PENNY'S DINER OF MORRILL, NE
Why Work With Us?
• It's a fun company to work for! • We recognize efforts and reward results • 401K • Promotional opportunities with a growing company • $18.00/HOUR
A Diner Supervisor leads the diner team to ensure exceptional 24-hour service by supervising staff, maintaining high standards for food quality, cleanliness, and guest satisfaction, and managing daily operations, which includes monitoring expenses and resolving customer issues. This is a leadership role that requires a focus on customer-facing duties and empowering the staff to create a positive and efficient dining experience.
Key responsibilities
• Staff management: Supervise and train staff, evaluate performance, and ensure the team consistently delivers excellent customer service and food quality. • Guest experience: Ensure all guests have a positive experience by maintaining cleanliness, handling complaints and concerns, and fostering a friendly atmosphere. • Operational oversight: Oversee the daily operations of the diner, including monitoring expenses, managing inventory, and ensuring smooth service. • Quality control: Maintain high standards for food presentation, taste, and service, and regularly check on restaurant cleanliness and organization. • Financial management: Write daily budget reports and monitor revenue and costs to ensure the business runs efficiently.
Certifications Needed:
• Certified Food Protection Manager (CFPM) • ServSafe Alcohol • ManageFirst Professional (MFP)