The ARLO Supervisor ensures outstanding guest service and operational excellence during service periods. This role leads and supports the front-of-house team, helps maintain ARLO’s elevated dining standards, and contributes to a smooth, efficient, and memorable guest experience. A strong background in upscale, high-volume dining is highly desired. Pay Rate $24.00 #towncountrySD
Deliver and model high standards of service, hospitality, and ambiance consistent with ARLO’s brand of playful, fresh, creative dining.
Handle guest feedback, complaints, and special requests, stepping in to resolve issues promptly and with professionalism.
Oversee dining room flow—seating, turnover, pacing courses—ensuring a seamless experience.
Monitor service standards (e.g., table maintenance, beverage refills, presentation, cleanliness) and coach staff to maintain consistency.
Supervise, mentor, and coach servers, bussers, hosts, and support staff.
Assist in hiring, training, onboarding, and performance reviews of front-of-house team.
Conduct shift briefings and debriefings; communicate daily goals, menu changes, or alerts.
Monitor staff performance, provide feedback, and address performance or conduct issues.
Ensure proper staffing and scheduling for shifts, adjusting for service volume and events.
Collaborate with kitchen leadership to coordinate timing of courses, specials, and guest requests.
Assist in maintaining inventory of service supplies (linens, glassware, silverware, condiments).
Coordinate with bar, kitchen, reservations, and other departments (e.g., events, banquets) to manage flow, reservations, or private events.
Enforce compliance with health & safety, licensing, sanitation, and regulatory standards.
Lead ongoing training sessions for service techniques, upselling, wine & beverage knowledge, menu updates, and guest engagement.
Stay current on industry trends, upscale dining standards, and ARLO’s evolving menu or concept.
Assist in post-service assessments: review performance metrics (e.g., covers, average check, guest satisfaction, turnover).
Provide feedback, ideas, or recommendations to management for improvements in guest experience, workflows, or service innovations.
Minimum 3–5 years of experience in the restaurant industry, with at least 1–2 years in a supervisory role.
Previous experience in upscale, hotel, or resort environments strongly preferred.
Deep knowledge of service techniques, wine & beverage pairing, menu awareness, and guest engagement.
Strong leadership, communication, and interpersonal skills.
Ability to remain calm under pressure, handle multiple tasks, and make decisions in fast-paced service periods.
Understanding of POS systems, reservations systems, and restaurant software is a plus.
Must be available to work nights, weekends, holidays, and variable shifts.
Must be able to stand and walk for extended periods, often up to 8–10 hours per shift.
Ability to lift, carry, push, or pull up to 40–50 pounds (trays, glassware racks, cases, or supplies).
Frequent bending, stooping, reaching, twisting, and lifting required during service and setup.
Must have the manual dexterity to handle service tools, POS systems, and glassware safely and efficiently.
Ability to move quickly and gracefully through a busy dining room and kitchen areas.
Must be able to hear, speak, and communicate clearly with guests and team members in a loud or fast-paced environment.
Visual acuity sufficient to observe guest cues, monitor service quality, and read menus or order tickets.
Must be able to work variable hours, including nights, weekends, and holidays, depending on business needs.
May be exposed to varying temperatures, including outdoor patio service areas and kitchen heat.
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