The Procaccianti Group (TPG) currently owns and/or operates 64 hotels in 24 states and employs approximately 8,000+ people from coast to coast with 120 professionals based at the corporate headquarters in Rhode Island.

TPG is seeking energetic, service-oriented individuals to participate in the strong growth that we are experiencing. With 50 years of real estate and hospitality management, our available positions are as diverse as our business ventures. TPG offers a wide variety of managerial and entry level positions with a competitive/attractive salary, 401k & benefits.

POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

The Restaurant Supervisor is responsible for daily supervision of restaurant staff, guest service and liquor law compliance. Supervises selling and serving guests in safe and efficient compliance with policies and procedures, brand standards, and federal, state and local regulations. Supervises guest checks and payment collection in compliance with cash handling, credit card transactions, room charge processing and accounting policies and procedures. Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management. Reports any deviations from policies, procedures, brand standards and regulations to management.

Inspects the restaurant daily for cleanliness, according to set standards.

Regularly walks through and inspects all areas in order to direct work with emphasis on sanitation and cleanliness.

Supervises and insures correct and on-going training of all new and current restaurant associates in accordance with restaurant policies, service standards, guest satisfaction, goals and procedures.

Remains in dining room particularly during peak business hours, greeting and talking with guests and assisting staff when needed.

Handles guest complaints as needed.

Spot checks guest checks to ensure proper check handling procedures are being adhered to.

Maintains guest check audits.

Notifies engineering of any dining room maintenance needs via work orders.

Assists with regular associate meetings.

Ensures daily supplies are stocked for availability when needed and all side work is completed.

Assists in monthly food and beverage inventories.

Monitors and maintains proper inventories.

Checks closing side work for servers, host/ess, dining room attendant, room service server and bartender.

MINIMUM QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: High school diploma or GED preferred. Must have at least two years experience in a restaurant supervisory capacity.

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.