Outlets Supervisor

Scope of Position
Assists the Outlets Manager in the daily operations of the restaurant, ensuring compliance with established quality and service standards, supporting staff performance, and maximizing overall profitability.

• Recommends appropriate staffing levels and assists in daily labor cost monitoring to ensure efficient scheduling.

• Supports the Outlets Manager in maintaining all brand, franchise, and company standards.

• Assists in conducting pre-shift meetings, sharing daily information, and reviewing specials with the team.

• Provides input for performance evaluations, recognizes outstanding employee performance, and participates in disciplinary discussions as requested.

• May attend disciplinary meetings with the Outlets Manager or other managers when discipline is recommended by the Restaurant Supervisor.

• Monitors restaurant performance through guest feedback and financial reports; recommends corrective actions as needed.

• Performs daily inspections to ensure high-quality food presentation, cleanliness, and completion of side-work duties.

• Participates in monthly inventories and recommends strategies to reduce breakage and loss of china, glassware, and silver.

• Assists in developing and monitoring sales-building programs, employee incentives, and guest satisfaction initiatives.

• Maintains open communication with all departments and alerts the F&B Manager to any communication concerns.

• Responds promptly and professionally to guest requests and follows up to ensure satisfaction; escalates unresolved issues to the Outlets Manager or MOD.

• Maintains a professional appearance at all times.

• Follows and effectively communicates company policies and procedures to staff.

• Assists in recruiting and interviewing department staff, following company hiring standards.

• Participates in training programs related to safety, security, departmental procedures, and service guidelines.

• Serves as Manager on Duty on a limited basis.

• Ensures hotel compliance with all federal, state, and local regulations, including OSHA, EEOC, Wage & Hour, and health codes.

Note: Other duties as assigned by management.

• Alcohol awareness certification and/or food service permit as required by local or state regulations.

• Additional food service or industry-related certifications as required by franchise standards.

Skills

• Strong leadership abilities.

• Excellent verbal and written communication skills.

• High attention to detail.

• Strong organizational and planning skills.

• Commitment to exceptional customer service.

• Must be available to work nights, weekends, and holidays.

• Must be able to work in a fast-paced environment.

This section is intended to help applicants determine whether they can perform the role with or without accommodations.

• Frequent walking and movement throughout the restaurant while supervising and assisting staff.

• Occasional lifting or pushing of trays and carts up to 50 pounds.

• Must be able to speak and write clearly, organize and oversee the work of others, interact professionally with guests and staff, and make quick decisions.