Supervisor

Supervisor/Server

The Supervisor supports the General Manager in all aspects of the restaurant's operations. The Supervisor must demonstrate strong communication skills, leadership abilities, and the ability to effectively multitask in a fast-paced environment. The Supervisor is responsible for assisting with the development of new and current team members, while upholding all Front of House (FOH) service standards and ensuring all food and beverage is served according to company standards. The Supervisor must maintain a safe and sanitary work environment.

In addition, the Supervisor is expected to regularly perform server duties while leading by example on the floor. They must coach team member performance while remaining friendly and flexible, resulting in the best guest experience possible. The guest and their experience will always be paramount.

Specifically, the Supervisor ensures consistent execution of FOH systems and service standards by providing quality training, coaching, and follow-through. The Supervisor assists with labor management, team member development, organization, service standards, team member engagement, and the overall guest experience.

The Supervisor reports directly to the General Manager.

Key Performance Elements/Essential Functions

• Strong understanding of all FOH systems and operations; must demonstrate the ability to lead effective shifts while actively participating in service.
• Serves guests according to company standards and provides exceptional hospitality during assigned serving shifts.
• Demonstrates the ability to multitask in a fast-paced environment.
• Provides direction, coaching, and leadership for FOH staff regarding service standards, safety, sanitation, and company policies and procedures.
• Leads the staff in a positive manner to achieve our desired result of 100% guest satisfaction.
• Communicates effectively with the Management Team regarding operational concerns, guest feedback, and team member performance.
• Completes tasks for each shift according to the needs of the restaurant.
• Assists with training and development of new and existing FOH team members.
• Maintains a strong front-door focus and ensures guests are welcomed and cared for throughout their dining experience.
• Effectively maintains the restaurant's facility, both exterior and interior, to company standards (clean, neat, and organized).
• Ensures sufficient supply levels of tools and materials necessary for FOH employees to perform their responsibilities.
• Ensures 100% effectiveness of FOH systems and service standards.
• Ensures execution of company standards for each guest from arrival through departure.
• Assists with implementation and communication of promotions, menu updates, and marketing initiatives.
• Assists with pre-shift meetings and communicates daily goals, priorities, and service expectations.
• Ensures dress code standards are maintained.
• Assists management with interviewing, onboarding, and training new team members as directed.
• Assists with inventories and other operational projects as assigned by management.
• Holds team members accountable to service, safety, sanitation, and performance expectations.
• Maintains a strong sales focus by coaching team members throughout and after shifts.
• Assists guests in selecting food and beverages by presenting menus, offering suggestions, explaining menu items and specials, identifying appropriate beverage pairings, and answering questions regarding food preparation.
• Addresses guest dietary restrictions, allergies, and special requests.
• Serves orders by accurately entering, delivering, and following up on food and beverage orders.
• Maintains table settings, removes completed courses, replenishes utensils, and refills beverages as needed.
• Concludes dining experiences by thanking guests and inviting them to return.
• Delivers checks in a timely manner and accurately processes payments.
• Maintains extensive knowledge of all menu items, beverages, promotions, and restaurant offerings.
• Assists with other essential FOH duties, including but not limited to:
• Answering phones
• Taking to-go orders and processing payments accurately
• Managing reservations and waitlists
• Greeting and seating guests when necessary
• Assisting with food delivery and expo functions
• Assisting with pre-bussing, bussing, and resetting tables
• Interacts with team members and guests in a positive and professional manner at all times.

Other

Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Qualification Standards

Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred.

Experience: Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred.

Licenses or Certificates: Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred.

Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards available in employee handbook)