Restaurant Supervisor - West LA Area

Lead 3We have hiring needs for this role at our Torrance, El Segundo, Westwood, Santa Monica, Marina Del Rey, and Century City locations. You could be considered for any of them. During your interview, please let us know if you have a preference. Reports to: General Manager Direct Report: NoneJob Summary: Our Lead 3 is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is expected that the Lead 3 is fully certified in all front and back of house positions. This is a non-exempt position.As a Lead 3, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplace Assisting the GM in training front of house team members to achieve established policies and procedures Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process Assisting in the rollout of limited time menu offers or new menu items and recipe changes Assisting in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for service Advising Executive Kitchen Manager and General Manager of any employee related issues Assisting in day-to-day practices related to the team including initial and ongoing training Reviewing and guiding the completion of Front of House team members training checklist and certification using Tender Greens Training Certification Process Assisting in morning and evening line checks, food tastings and pre-shift meetings Participating in food safety and line checks to ensure food standards are met and executed safely Assisting with completing daily time edit and capture time edit signatures from employee Communicating team member and guest injuries are reported to the GM and EKM at the time of injury and proper Tender Greens protocols are followed when GM and KM are not present Participates and assisting in employee safety training and LMS signoffs and meeting safety standards Participating in handling guest complaints that happen during their shift when a GM and EKM is not present Assisting with the opening and/or closing of the restaurant depending on schedule Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh Conducting nightly notes and entering sales into the purchase tracker Assisting in the daily invoice tracking, inventory, and transfers Taking catering orders and/or verifying catering orders are fulfilled accurately and on time before handing over to guest or third-party delivery Assisting in directing cleaning service when GM and EKM are not present Assisting in overseeing Health Department visits when GM and EKM are not present Assisting in the follow up of repair and maintenance items in the tracking system-Corrigo Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards Assisting in the ordering of food items including grocery, meat, fish All other duties as assignedQualification Requirements for this position are: Prior kitchen and FOH experience Demonstrated leadership skills, including coaching, and motivating a team Solid base knowledge of culinary technique and its practical application Must enjoy and be able to succeed in a fast-paced and high stress work environment Customer service focused and solution oriented Ability to work a flexible schedule based on restaurant needs Commitment to continuing culinary development in both technique and perspective Ongoing current Food Safety Manager certification Bilingual Spanish/English is a plusPhysical, cognitive, social, and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas All requirements are subject to possible modification to reasonably accommodate individuals with disabilities Hours: Must be available to work varied shifts including nights and weekends