Supervisor

Description

Summary  

Supervise and oversee all activities concerning BOH, F&B operations and personnel for Restaurant. Responsible for ensuring an efficient quality finished product throughout the restaurant operation. Responsible for keeping all Restaurant costs within budget. Assume all duties of the Executive Chef of in their absence. 

Essential Functions 

1. Interview, hire, evaluate, reward, and discipline FOH personnel.  
2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules 
3. Ensure proper coverage is in place depending on business volumes for each area of the restaurant during your shifts 
4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation. 
5. Educate FOH personnel in product awareness and cultivate long-term service knowledge. 
6. Hold line level employees accountable to the systems and standards of the company 
7. Build rapport with Restaurant guests and ensure an enjoyable and memorable experience. 
8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant 
9. Responsible for accurately reporting payroll 
10. Responsible for the end of night closeout and cash drop 
11. Responsible for keeping all signage up to date 
12. Maintain the MICROS database with accurate items and prices 
13. Assist in maintaining employee files. 
14. Perform all daily tasks as indicated on opening and closing checklists 
15. Ultimately responsible for cleanliness and repair of Restaurant and office. 
16. Attend and contribute to weekly manager meetings and cost calls when asked.  
17. Work closely and with all management staff. 
18. Foster a culture in which customer satisfaction is the primary concern. 
19. Establish open lines of communication between FOH and BOH at all times. 
20. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests. 
21. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction 
22. Maintain knowledge of local competition and general industry trends.  
23. Ensure adherence to all budget line items 
24. Bring your own personal style and energy to the brand-supplied talking points and program. 
25. Conduct consumer-facing activities. 
26. Generate brand awareness and positive product impressions to increase sales. 
27. Must have and maintain extensive product knowledge. 
28. Create weekly and monthly features to promote the restaurant.  

Requirements

Technical Skills and Knowledge of Job: 

Competency: 

• Work well under pressure and be self-motivated.   
• Must have good organizational, time management, and sales skills.   
• Good communication skills—both written and verbal.  

Work Environment
 

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to: 

• Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling. 
• This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds. 

Position Type/Expected Hours of Work 

Travel
This position is expected to travel to property locations as assigned and directed. 

Other Duties
 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.? 

Education: Must have at least a high school diploma or GED. 

Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.