Supervisor I

Position:                     Supervisor 1- Rotating Through Outlets
Department:              Food and Beverage
 
 
Primary Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.)
• Support manager in daily operations of dining outlet through developing a high energy, guest service focused team through leading employees in customer service and managing resources
• Monitor guest service and dining experience and take action to ensure service goals and satisfaction levels are attained
• Support and demonstrate dining room standards, ensuring that guest service is always in the forefront of the restaurant and implementing plans to improve service levels with measurable goals and benchmarks
• Collaborate with chef to improve food expediting process for any meal period (breakfast lunch and dinner)
• Maintain a strong presence by visiting every table at least once during the experience
• Monitor and continue opening and closing duties
• Leadership:
o Communicate necessary information to staff, peers and superiors with energy and enthusiasm including running energetic, informative daily lineups
o Build morale and spirit
o Promote teamwork
o Train and develop new hires
o Engage and coach employees in job performance
o Ensure safety standards and goals are practiced and attained
o Ensure company policies and work rules are followed 

Secondary Responsibilities:
• Ensure impeccable facility standards are maintained

Normal Working Hours: (Shift, days)
• Hours vary based on business demands and can average 8-12 hrs per day
• Includes weekends, holidays, overtime and split shifts

In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Ten Essential Attributes for All Employees.

The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork, Loyalty, Commitment, Cleanliness, Responsibility and Fairness.

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)
• Food service or lead host experience preferred
• Supervisory experience in hospitality industry

Educational Requirements: (Degree/Certification, highest required/preferred, field of study)
• High School Diploma or G.E.D. required
• College or related degree preferred

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
• Clear, concise written and verbal communication skills
• Excellent listening and comprehension ability
• Understanding group dynamics and communicating effectively based on dynamics
• Ability to anticipate guest needs and respond accordingly

Technical Requirements:  
• Ability to effectively use point of sale, payroll and reservations software
• To be aware of Forbes 5-star and 5 diamond rating criteria and their evolution
• Wine knowledge, service and presentation
• Must obtain WV Food Handler’s Card
• Computer literacy to include Microsoft Word, Excel, and Outlook

Required Supervision: (Reports to, Supervision provided, number of people to supervise)
• Reports to Restaurant Manager
• Supervise staff of 50+

Other Requirements:
• Consistent demonstration and modeling of the Ten Essential Attributes
• Ability to remain and appear calm under stressful conditions
• Excellent follow-up required
• Ability to multi-task
• Detail oriented
• Time Management and organization
• Understanding of diversity
• Knowledgeable about industry trends and stays abreast of industry trends
• Understand collective bargaining agreement and works in partnership with the union

*Requirements are subject to change