Restaurant Supervisor

The purpose of a restaurant supervisor is to monitor staff performance to ensure guest satisfaction through delivery of prompt, courteous service in accordance with brand standards while maintaining safe and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Performs shift opening and closing duties in accordance with manager's checklist.
• Initiates guest interaction through seeking and soliciting feedback from guests, implementing service recovery tools when necessary.
• Properly executes revenue and check control procedures on shift.
• Assists manager to select, train and deliver on-going performance feedback to associates to ensure brand standards are met and guest satisfaction goals are met and/or exceeded.
• Utilizes all tools for running shift, (e.g., schedules, floor plans, reservations, checks, daily server checklist).
• Conducts daily pre-shift meeting with staff to communicate specials, hotel occupancy, guest satisfaction scores, reservations and staff or service concerns.
• Promptly resolves issues such as call outs, last minute bookings, food & beverage inventory, delayed ticket times or any other daily concerns that may arise.
• Monitors floor volume at all times and assist with seating, serving and kitchen communication as needed to ensure adequate coverage and guest satisfaction.
• Maintains a safe and sanitary work environment for all associates and guests.
• Maintains regular attendance, is consistently on time, and observes prescribed work, break and meal periods in compliance with standards.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by supervisor.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE:

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required.

Associate demonstrates a high QUALITY of work:

• Demonstrates accuracy and thoroughness.
• Monitors own work to ensure quality.
• Provides the best possible service to clients and customers.

Associate demonstrates acceptable PRODUCTIVITY standards

• Meets or exceeds productivity standards.
• Produces adequate volume of work efficiently in a specific time.

• Identifies the need and initiates service recovery and assistance.
• Demonstrates the desire and ability to provide high quality service to both internal and external customers.
• Solicits customer feedback to improve service.

Associate demonstrates INITIATIVE

• Asks for and offers help when needed.
• Includes appropriate people in decision-making.

Associate demonstrates ACCOUNTABILITY for their job performance

• Takes responsibility for own actions.
• Performs work with little or no supervision; works independently.
• Can be relied upon regarding task completion and follow up.

A high school diploma or general education degree (GED); and minimum 4 years of related food & beverage experience and/or training; or equivalent combination of education and experience. Must be able to lead by example, demonstrate exceptional hospitality skills and possess technical knowledge of restaurant operations.

QUALIFICATIONS

• Must have flexibility to work nights and weekends.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to interpret and perform basic computer and POS system functions. Knowledge of Outlook, Word and Excel.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATH ABILITY

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.

CERTIFICATES AND LICENSES

Must be able to obtain TIPS (training for intervention procedures) certification within 30 days of hire.

SUPERVISOR RESPONSIBILITIES

Daily supervision of up to six associates per shift including Hostess, Servers, Bussers and Bartenders.

WORK ENVIRONMENT:

The work environment normally entails the following:

• Indoor work environment
• Minimal to moderate noise levels consistent with hotel environment.
• Exposure to certain cleaning chemicals.

PHYSICAL DEMANDS:

During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity normally entails the following attributes.

Position is expected to:

• Stand more than 2/3 of the time
• Walk more than 2/3 of the time
• Sit less than 1/3 of the time
• Lift up to 25 pounds.
• Push / pull up to 25 pounds.

Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.