The Doubletree by Hilton Colorado Springs is currently hiring an Outlets Supervisor. The Supervisor coordinates activities of and directs training of Restaurant staff to ensure superior quality food and guest service to all Restaurant Patrons. Responsibilities: • Supervises, schedules, and reviews all departmental staff. • Checks quality of work, and monitors improvements and performance. • Directs the proper set-up and breakdown of the front of the house- Restaurant Area. • Ensures associate and guest safety in the restaurant area. • Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff. • Directs the proper service of food and beverage in accordance with the Brand's standards. • Assists pre-function meetings with staff to ensure the proper service requirements of banquet functions. • Greets and maintains communication with the customer contact before and throughout the restaurant to ensure Guest Satisfaction. • May assist in monthly inventories of all restaurant supplies, purchases additional supplies with the approval of Food and Beverage Director and General Manager. • Maintains cleanliness of all service areas and equipment. • Directs and ensures proper handling, usage, and storage of all restaurant equipment and supplies. • Maintains constant communication with the Executive Chef and the Food and Beverage Director. • Participates in daily meetings and weekly staff meetings. • Ensures that staff is in adherence to hotel uniform/grooming standards at all times. • Performs other duties as assigned by management. Qualifications: • Prior F&B experience in a supervisory role. Compensation: $13.50 to $14 per hour plus tips

• Supervises, schedules, and reviews all departmental staff.  • Checks quality of work, and monitors improvements and performance.  • Directs the proper set-up and breakdown of the front of the house- Restaurant Area.  • Ensures associate and guest safety in the restaurant area.  • Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff.  • Directs the proper service of food and beverage in accordance with the Brand's standards. • Assists pre-function meetings with staff to ensure the proper service requirements of banquet functions.  • Greets and maintains communication with the customer contact before and throughout the restaurant to ensure Guest Satisfaction.   • May assist in monthly inventories of all restaurant supplies, purchases additional supplies with the approval of Food and Beverage Director and General Manager.  • Maintains cleanliness of all service areas and equipment.   • Directs and ensures proper handling, usage, and storage of all restaurant equipment and supplies.  • Maintains constant communication with the Executive Chef and the Food and Beverage Director.  • Participates in daily meetings and weekly staff meetings.  • Ensures that staff is in adherence to hotel uniform/grooming standards at all times.  • Performs other duties as assigned by management.