Supervisor/FOH Lead

Main Functions Responsible for overseeing Front of the House staffs and assuring that all guests are greeted in a professional, friendly and family oriented way before, during and after the meal period. Supervisor/Lead Requirements Must be able to stand, walk, and stay on his/her feet for prolonged periods of time (could be up to four hours without a break period to sit down). Carry plates, dishes and trays with a weight of up to nine pounds on a continuous basis. Lift up to 25 pounds at a given time. Must be able to write (take orders from guests) and work either an adding machine or a Point of Sale (POS) screen that requires repetitive motion. Must be courteous, smile frequently, and express cheerful disposition at all times. Must be able to multi-task (including using communication via a radio headset). Supervisor/Lead Responsibilities Be punctual to begin your work. Wear proper uniform (Batch & Brine tee-shirt, non-tattered jeans, apron, non-slip restaurant shoes, and radio headset while supervising staff) at all times. Maintain a neat and clean appearance at all times. Motivate Front of the House staff to work fast and accurately, and provide excellent service to all guests. Assure that all Front of the House staff completes their side-work and assure the restaurant remains clean and orderly. Assure that all staff are following proper health practices for our industry. Count cash accuracy of bank before opening and count cash drawers at end of shift. Work with cashiers to assure correct handling of cash and credit card transactions. Work with cashiers to assure correct tips paid outs. Complete daily reports to GM/DM on any closing shifts. As soon as guests are seated approach the table within no more than two minutes, greet guests in a friendly/courteous way, introduce yourself by name. Offer beverages before taking food orders (cocktails, coffee, OJ for breakfast, iced tea & soft drinks, any seasonal special beverages, beer, wine). After serving beverages, announce specials per meal period. Takes food orders, making sure that orders are repeated back to guests to avoid any mistakes; if out of any items, make sure to communicate it to guests. Puts order into TOAST, making sure that all modifications are placed. Always connect with the kitchen expeditor or kitchen manager for any special request or modifications. After orders have been placed make sure to check back with the guests to offer beverage refills. Make sure to communicate to guests any delays from the kitchen, say “Just want to let you know that the food is a little delayed but it should be coming out shortly.” Never ignore the guests, especially when there is a delay from the kitchen, maintain guests informed at all times. Maintain a cheerful and positive attitude at all times. Maintain the “clean as you go” policy. Keep all working areas clean at all times, sweep and vacuum floors as necessary to maintain a good clean look throughout the dining room. Maintain all working stations clean and organized at all times. Report to manager any equipment failures and any shortages of supplies immediately. Make sure to take your breaks and assure staff breaks on time to avoid any penalties. Make sure to return to your work stations after breaks on a timely manner. You are required to work over time, if needed. Responsible for making sure that all guest checks are double checked before presenting to guests (make sure table # matches the guests check and number of guests). Any voids, wrong orders or when guests changes mind must be approved by manager. As a server, you are not allowed to comp any meals, unless approved by management. Be a team player, taking ownership of the entire Restaurant, not just your station. Food runs are to be made by all food servers when needed… We are a Team! All transitions of stations must be communicated immediately to management to avoid confusion of who is working where. All food servers must have current Food Handlers’ Certification. Make sure that all sugar caddies are refilled with proper condiments and re-stock all sauces, ketchup and mustards, refill salt & pepper shakers. All side works must be completed before punching out from your shift. #J-18808-Ljbffr Batch & Brine