Restaurant Shift Supervisor

Service Leader As a Service Leader, you will be responsible for achieving guest satisfaction through the implementation of company policies, procedures, programs, and performance standards. In addition, you will monitor compliance with company standards and the execution of all company policies to guarantee maximum guest satisfaction and a quality work environment. Benefits Educational assistance with DeVry University with complimentary laptop Immediate family members are also eligible Competitive pay with service award incentive Daily pay through Daily Pay Comprehensive health benefits including medical, dental, vision, and more 401(k) retirement savings with company match Flexible schedule All-you-can-eat pancakes and meal discounts Employee discount program Development pathway: step-by-step process to grow your career 3 college credit hours for completing manager training Responsibilities Ensure that all guests are properly greeted, seated, and served. Accountable for proper resolution of all guest complaints. Accountable for proper handling of cash, credit card information, gift cards, and all things related to the payment of guest checks. Ensure proper control of the facility and equipment through preventive maintenance, repairs, security measures, and adherence to safety and sanitation requirements. Monitor and oversee food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. Train employees during shifts to guarantee proper and productive performance. Takes responsibility and verifies that all menu items are prepared and served according to standards. Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the manager on duty and coworkers regarding product/service deficiencies, equipment, safety problems, etc. Responsible for change fund, cash register, and guest check control. Performance will have a direct effect on the unit’s sales and profits through consistent guest satisfaction and cost controls. Qualifications Basic skills such as sanitation, safety, and customer service taught through in‑house training. Trustworthy; can be relied upon to deal with payment of guest checks and operate cash register. Must be able to communicate clearly. Must be able to coordinate multiple tasks simultaneously. Physical Requirements / Environment / Work Conditions Must have a high level of mobility/flexibility. Must be able to work irregular hours under heavy stress/pressure during peak times. Must possess a high level of coordination. Must lift and carry serving trays, weight up to 20 pounds for distances up to 30 feet. Must be able to fit through an opening 30” wide. Requires frequent reaching, bending, pushing, and pulling. Exposure to heat, steam, smoke, cold, and odors. Requires continual standing and walking. Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the employee may perform other duties and responsibilities as required. #J-18808-Ljbffr