Hotel Carmichael - Restaurant Supervisor

Hotel Carmichael - Restaurant Supervisor DEPARTMENT: Food and Beverage REPORTS TO: Restaurant Manager STATUS: Non-Exempt RESPONSIBILITIES: Fulfills duties as assigned by management. Supervises and directs the prompt, efficient and friendly services of all food and beverage. Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist. Acts as a liaison between kitchen and front of the house employees and operations. Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies. Ensures staff members are maintaining a clean, safe, and sanitary work environment. Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management. Provides helpful counsel to those who need assistance. Provides management with updates regarding employee performance. Performs additional duties as directed by management. Qualifications: Must be age 21 or older Must be able to obtain and Indiana Employee Liquor Permit Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service. Ability to think and communicate clearly in high pressure situations. Ability to move quickly and gracefully throughout the dining room and event space. Demonstrate basic math skills with excellent reading, writing and verbal communication skills. Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing. Ability to confidently make food and beverage pairing recommendations. Ability to execute professional wine service. Knowledgeable of pre-check register operation. Knowledgeable of computer operations and ordering procedures. Knowledgeable of basic sanitation. Ability to effectively communicate effectively with customers, co-workers and supervisors. Ability to maintain excellent attendance and punctuality. Ability to perform and understand all outlet operations. EXPERIENCE: Previous bartending, serving and/or customer service experience. Previous Event Operations experience preferred. PHYSICAL DEMANDS: Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level. Ability to lift, balance and carry large oval dining room service trays. Ability to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes #J-18808-Ljbffr