Restaurant Service Supervisor

Front Of House Service Supervisor

The Front of House (FOH) Service Supervisor is a team leader and is primarily responsible for overseeing employees and guiding the tempo of service throughout operations at Barrel House. A Supervisor position monitors team members' participation to ensure everyone has proper training and provides additional training if needed. Their duties include relaying information between their team and upper management, guiding their team through daily work activities or projects and monitoring employee performance to ensure maximum productivity.

At Barrel House, the foundation of any position is our We CARE Culture. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core responsibilities include:

• Managing the workflow of day-to-day operations for their employees by creating team objectives, assigning, and delegating tasks
• Communicating with the general manager regarding all issues that happen on a shift. Create and distribute reports to update the company on the team's progress.
• Responsible for quality leadership in the restaurant promoting positive employee morale. Leads by example.
• Motivate and encourage team members to recognize and embody the Barrel House We CARE Culture.
• Ensures Barrel House Steps of Service, service standards are being met.
• Determine the completion timeline and monitor progress to keep the project on track and on schedule. Develop a strategy that the team members can use to better reach goals.
• Responsible for training and implementing roll-out specials to all FOH team members.
• Manages FOH Service Staff and ensures checklist duties are complete.
• Ensures bar standards are being followed & supervises or coordinates activities of bartending staff engaged in cocktail preparation.
• Responsible for completing a liquor order and forwarding to the GM for review.
• Backs up all FOH personnel as needed, including running orders to the guest's table.
• Communicate clear instructions & delegates responsibilities to team members.
• Ensures menu items are prepared properly by monitoring and overseeing Expediting role (Expo).
• Delivers quality guest service and monitors the level of service throughout the restaurant.
• Assisting in the development of strategies that the team members can use to better reach goals.
• Assessing the work performance of their employees and identifying areas that need improvement
• Ensuring that business goals, deadlines and performance standards are met
• Training and onboarding new hires to make sure they understand their roles
• Setting goals for workers and making sure they comply with the company's plans and vision
• Recommend new employees to the human resources team based on an assessment of their performance
• Reporting performance records and evaluations to HR and senior management
• Adheres to Barrel House company standards, including personal hygiene and appearance.
• Adheres to health and safety standards when handling food.

Qualifications include:

• Efficiently operate a Point Of Sale (POS) system, including Kitchen Display System (KDS).
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must be able to reliably commute to on-site location.
• Must be authorized to work in the United States.
• Must be over the age of 18 years old.

Compensation: $16.00 - $18.00 per hour