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Hotel PM Restaurant Supervisor

Department: Hotel - Management
Location: Coppell, TX

Hotel Summary: The new Four Points by Sheraton DFW North is seeking a PM Restaurant Supervisor to join the team. Our hotel boasts 156 guest rooms as well as 10,000 square feet of meeting space. Our hotel does nearly $800k in banquet revenue and around $400k of restaurant and bar revenue.

Position Summary: This person will primarily work evenings and be responsible for service and quality of the restaurant and banquets.  


  •  Execute outlet operations including food and beverage promotions, customer service and inventories
  •  Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service
  •  Assist F&B Manager in monitoring labor and inventory
  •  Monitor the performance of outlet service staff. Management duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff
  •  Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
  •  Maintain policies and procedures. Adhere to HACCP, OSHA and alcoholic beverage commission guidelines
  •  Provide assistance to the F&B Manager in all menu preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B
  •  Update the Specials menu board daily and changing during meal periods
  •  Responsible for training shift leaders for their responsibilities during all meal periods and events
  •  Assist the F&B Manager in all kitchen efforts, staffing and inventory controls as assigned
  •  Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
  •  Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures
  •  Ensure proper maintenance, cleaning and operation of the outlet and service equipment
  •  Continue to enhance the guest service experience by creative initiatives
  •  Assist in the execution of administrative function such as reporting, forecasting, quality assurance and departmental meetings
  •  Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry
  •  Provide direct ‘hands-on’ cooking or prep work on the hot line if necessary to deliver quality, prompt food service as needed on busy events or meal periods

Experience Required:

  • Progressive experience managing banquets or restaurant operations, preferably in a hotel environment.
  • College degree and/or at least 5 years of experience working in restaurants.
  • Hotel experience with Marriott or Starwood a plus.

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