Restaurant Supervisor

Hyde is embracing an evolved brand identity that is all about a festival vibe with music at its core. Hyde perfectly balances an elevated bohemian-chic aesthetic with a youthful, laidback ambience. The spaces are defined by vibrant colors and are designed to encourage serendipitous connections and new discoveries around every corner.  Hyde is all about the freedom and personal discovery that comes with great music, time with friends and connecting with something bigger.

Hyde is part of Ennismore, a creative hotel group rooted in cultures and destinations, with a global portfolio of brands. Ennismore is a joint venture with Accor, founded in 2021.

And now, Hyde is making its big debut in Mexico bringing the music and festival spirit to Mexico City.

The Restaurant Supervisor will be responsible for supporting the daily restaurant operation, supervising the service team on the floor and ensuring that every guest enjoys an authentic, smooth and memorable experience aligned with the lifestyle spirit of Hyde.

This role works closely with the Restaurant Manager to ensure service standards are consistently delivered, service sequence is properly executed, menu knowledge is maintained, communication with kitchen and bar is effective, and guest requests, feedback and operational needs are handled in a timely and professional manner.

This position requires an energetic, hands-on supervisor with strong floor presence, operational leadership, a genuine service attitude and experience in high-volume restaurant environments. Experience in Japanese food service will be highly valued.

Duties & Functions

• Supervise the daily restaurant operation during the assigned shift.
• Ensure service is warm, efficient, attentive and aligned with Hyde’s personality.
• Support the Restaurant Manager in coordinating the service team.
• Supervise the proper guest welcome, table allocation, order taking, food and beverage delivery, payment process and farewell.
• Ensure the team follows service sequence, grooming standards, table setup and cleanliness standards.
• Maintain a constant floor presence, anticipating guest and team member needs.
• Support daily briefings, communication of promotions, menu changes, unavailable items and operational priorities.
• Ensure the team has proper knowledge of the menu, ingredients, allergens, dietary restrictions and guest recommendations.
• Coordinate with kitchen, bar and stewarding to ensure proper service timing and quality of the overall experience.
• Follow up on guest complaints, feedback or special requests, escalating to the Restaurant Manager when necessary.
• Support the training of servers, runners, bussers, hosts and other service team members.
• Supervise the proper use of POS systems, orders, payments, open checks and closing procedures.
• Review cleanliness, organization and availability of operating equipment, chinaware, glassware, silverware, linen and service supplies.
• Support operating inventory control and proper care of equipment.
• Ensure compliance with hygiene, food safety, responsible alcohol service and internal policies.
• Support the coordination of schedules, days off, attendance and team-related operational matters.
• Promote a positive, respectful, collaborative and service-oriented work environment.
• Actively participate in initiatives to improve guest satisfaction, sales, operational efficiency and team engagement.
• Communicate any operational, maintenance, safety or service-related situation that may impact the guest experience.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the role, with or without reasonable accommodation.

• High school diploma required; technical studies or degree in Tourism, Hospitality Management, Culinary Arts, Food & Beverage or a related field will be valued.
• Minimum of two years of experience in restaurants, hotels, bars, specialty restaurants or high-volume concepts.
• Previous experience as Captain, Restaurant Supervisor, Head Waiter or similar role will be highly valued.
• Knowledge and experience in Japanese food service required, including basic understanding of dishes, ingredients, service timing, presentation and guest recommendations.
• Knowledge of Japanese dishes such as sushi, sashimi, nigiri, maki, ramen, tempura, robata or izakaya will be highly valued.
• Knowledge of service sequence, table setup, complaint handling, order taking and hospitality standards.
• Knowledge of POS systems and basic procedures for payments, check closing and operational reports.
• Ability to lead teams during service and follow up on instructions clearly and effectively.
• Ability to train, coach and support the team on the floor with a positive attitude.
• Excellent grooming, verbal communication and interpersonal skills.
• Genuine service attitude, energy, empathy and attention to detail.
• Ability to work under pressure, solve problems and remain calm during high-demand periods.
• Availability to work flexible schedules, rotating shifts, weekends and holidays.
• Conversational English required.
• Knowledge of hygiene, food safety standards and responsible alcohol service.
• Passion for hospitality, food culture and creating memorable experiences.

What's in it for you... 

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Discounts across the entire Ennismore family of brands.