Rane Culinary Science Center
  • Auburn, AL, USA
  • 5.35 per hour
  • Base + Tips
  • Full Time

Job Title: 1856 - Culinary Residence Restaurant Supervisor

Department: 1856

Reports To: 1856 General Manager

Job Overview:

Join Ithaka Hospitality Partners on their journey as we grow and seek talented individuals to join our team. We are looking for a Restaurant Supervisor to join our leadership team in Auburn, AL., at 1856 - Culinary Residence, A Teaching Restaurant. The Restaurant Supervisor plays an integral part in the guest experience by overseeing the coordination of reservations and private dining bookings, while also supervising the dining room during service.

The Restaurant Supervisor will ensure all Ithaka Hospitality standards for excellence are met and communicated properly from leadership to team members and from team members to guests. Oversees setup through breakdown of the dining room and ensures all Ithaka Hospitality Partners standards are met. Assists the General Manager and Assistant General Manager in the training of the FOH team (Students and team members). Strives to continuously develop and enhance students and team members to deliver a world class experience.


  • Handles all inquiries and leads through 1856's website, email, and phone in a timely manner.
  • Working closely with our marketing and event team to send monthly e-blasts to The Laurel Hotel and Spa Residences and Hospitality Guild members to ensure priority reservation bookings before they go public.
  • Displays an elevated knowledge of service standards and procedures for a tasting menu experience and a la carte lunch.
  • Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques.
  • Leads, alongside the Chef in Residence, General Manager, Assistant General Manager, Master Sommelier and Director of Culinary, 1856, a pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.
  • Works closely with the Experience Manager and Chef in Residence to coordinate, develop, and implement food and beverage engagement activities.
  • Ability to make private and group dining arrangements with the guest, to include the following: Menus, pricing, wine selection, room set-up, audio-visual, billing
  • Distribute BEOs, agreements, contracts, any last-minute changes, and all pertinent information to the operation in a timely manner to ensure a proper handoff to restaurant and culinary teams
  • Assures all private dining reservations are entered into Tock and Delphi as required
  • Ensures all finance, accounting and cash handling procedures are dealt with daily
  • Develops and oversees service team members and Horst Schulze School of Hospitality Management student schedules.
  • Assists in Food & Beverage menu planning and pricing
  • Track and report group/private dining sales
  • Plans and administers reviews and evaluates the work of FOH team in coordination with 1856 GM, AGM, Chef in Residence, Director of Culinary of 1856
  • Work closely with TLC on recruiting, training, professional development, and discipline of FOH team.
  • Plans and organizes private events for the 1856 Private Dining Room
  • Ensures all Responsible Vendor training is completed by all team members prior to serving guests
  • Establishes and maintains effective professional relationships with guests to ensure satisfaction and repeat business.
  • Ensure that the team maintains a positive attitude and complies with all uniform standards, daily.
  • Supervise and lead set up and break down of dining room before and after service periods.
  • Instruct team on correct maintenance and use of equipment.
  • Teach and maintain all IHP policies and service standards.
  • Maintain and set an expert level example of guest relations.
  • Greet and acknowledge all guests.
  • Anticipate guest needs and respond promptly.
  • Accommodate all requests for information courteously.
  • Communicate Person of Note (PON) arrivals and special requests to fellow leadership.
  • Respond to guest complaints with the utmost professionalism and represent IHP at all times. Balance the guest's best interests with the company's
  • Monitor and ensure that all aspects of service conform to departmental and IHP standards and promotes an enjoyable dining experience with excellent customer service.
  • Perform other duties as assigned by leadership in relation to guest experience, team experience, and the Restaurant's business well-being; Ensures the restaurant abides by all applicable law's.
  • Maintain department records for all employees to be in accordance with TLC's standards and regulations.
  • Attend to the time and attendance punches of all FOH employees regularly and before the biweekly payroll data is collected.
  • Administer verbal and written testing to FOH team of menu items in coordination with 1856 General Manager, AGM, Chef in Residence and Director of Culinary, 1856
  • Ensuring floral arrangements are available nightly for all tables in 1856


  • Ability to communicate in English both verbally and in writing.
  • Prior formalized guest relations training.
  • Prior formalized restaurant server training and experience.
  • Intimate knowledge of a tasting menu restaurant concept and service delivery.
  • Ability to program and troubleshoot restaurant POS and other computer systems.
  • Ability to suggestively sell selected food and beverage items.
  • Knowledge of basic mathematical calculations to calculate food and/or beverage costing and menu pricing.
  • Proficient knowledge of computer functions including, but not limited to email and word processing.
  • Ability to navigate point of sales systems with ease.
  • Ability to effectively use time and attendance software.

Working Conditions

  • Knowledge of local, national, and international restaurants of similar concepts and theme.
  • Must be able to seize, grasp, turn and hold objects with hands.
  • Must be able to work on your feet for at least 10 hours.
  • Team members must have a flexible work schedule and the ability to work nights, weekends and holidays.
  • Fast-paced movements are required to go from one part of the restaurant to another.
  • Must be able to move, pull, carry, or lift at least 35 pounds.
  • Occasionally kneel, bend, crouch and climb as required.
  • Must be able to stand, walk, lift, bend and climb stairs for long periods of time.
  • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.


  • 2 or more years' experience in restaurant service position, other supervisory experience preferred.
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Minimum twenty-one (21) years of age to serve alcoholic beverages.
  • Background in both FOH and Culinary preferred.
  • Certification in CPR.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
  • Ability to accomplish necessary tasks on a computer.
  • High school diploma or GED preferred.
Rane Culinary Science Center
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