Restaurant Supervisor - $16.00 per Hour - Hocking Hills Lodge & Conference Center

Restaurant Supervisor

Hocking Hills Lodge and Conference Center located inside Hocking Hills State Park is seeking reliable candidates for Restaurant Supervisor position! Have one of the best views in Ohio while you help to provide our guests with welcoming & memorable dining experiences!

Hocking Hills Lodge and Conference Center is an 81-room lodge with 40 cabins, a full-service restaurant/lounge, and banquet facilities to accommodate up to 200 guests.

Hocking Hills State Park is one of the most visited State Parks in the country requiring a level of attention to detail and service to meet the guest's expectations and experience.

Join an exciting, team-building, and career-oriented work environment.

• For full-time candidates - full medical, dental, vision plan available after 60 days
• Starting wage $16.00 per hour
• PTO after 1 year
• Holiday Pay (including your birthday!)
• 401(k) Retirement Savings Plan
• Room, food & retail discounts
• Ongoing Training and Career Development
• Work schedule will allow for a work and life balance, but ideal candidate must be available to work a flexible schedule based on business demands including mornings, nights, weekends, and holidays

Position Overview: Responsible to help lead, support and direct all restaurant operations. Maintain an efficient, profitable and professional restaurant by providing high levels of guest and associate satisfaction. Provide quality service in a clean, organized and well-maintained dining room. Uphold our company standards and to assist the Restaurant Manager.

Essential Functions:

• Work hands-on in the dining room and bar, supporting, coaching and working with associates:
• Greeting, seating and being present on the floor for our guests to insure proper hospitality.
• Supervise and direct Dining Room and Bar employees.
• Develop floor charts, schedules, daily assignments and floor management.
• Help manage the reservation system.
• Control staffing and labor costs:
• Help assure proper staffing, shift to shift, utilize schedules and calling staff when needed.
• Call off extra staff from daily schedule, as directed.
• Send staff home early when applicable.
• Review labor cost control efforts daily with Restaurant Manager.
• Train and coach the restaurant associates to meet standards:
• Follow and maintain training programs and standards for dining room and bar.
• Follow and maintain our coaching standards with associates.

Help maintain the dining room cleanliness, organization and maintenance to company standard.

Attend all requested management meetings, work on management projects and development.

Leadership Functions: Create and maintain a positive work environment through team building and serve as a role model for staff in terms of: Professionalism Attitude Respect Communication Appearance Conduct Cooperation Trust Uphold and abide by the policies in the Associate Handbook for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Teach and enforce all existing and new policies and procedures. Must have commitment to company values. Maintain a hands-on, positive and inspirational coaching approach to working with and supporting your associates. Be a good role model and actively seek coaching opportunities to help maintain a positive work environment through team building. Offer praise for those times when someone is doing the right thing and immediately correct when improvement is necessary. Be proactive to assure your property has a "harassment free" work environment. Report any harassing behavior immediately. Maintain a 40 hour average annual work week. Work schedule prescribed by Restaurant Manager. Work overtime when requested and approved. Close the restaurant at least three times a week. Professionally represent the hotel and property when interacting with guests from the community, industry organizations and events. Directly supervise the duties of restaurant staff. As a leader of the restaurant, your participation in the dining room and bar areas is essential to our overall success. Your presence is expected during all meal periods. Support your staff and lead by example!

Management Responsibilities: Help keep dining room training materials current, accurate and stocked. Staff development may process through the use of manuals, our on-line training system, training guides, tests and tools. Follow prescribed process and checklists. Supervise, conduct and coordinate all dining room training programs supported by a strong "train the trainer" program. Learn on the spot coaching sessions to help employees improve performance. Ensure staff conduct themselves in a professional manner at all times. Monitor appearance of employees to guarantee they meet the department/property uniform and appearance guidelines. Participate with safety committee procedures. When requested, prepare for, attend and actively participate in weekly F & B management meetings. Participate in management development and goal setting meetings with AGM. Present written goals for yourself. Follow up on assigned projects, discuss goals and professional progress regularly. Each shift, conduct informational, educational and inspiring pre-shift meetings with FOH staff. Communicate shift/daily operations information and feedback to AGM and management team through the use of a management daily log. Follow state and federal labor and employment laws. Do not hire anyone under the age of sixteen to work on our property. (see Regional Manager for any state specific exemption) Know and maintain proper Health Department standards and codes. Keep a current Serve Safe certification. Assist to maintain a proactive Worker's Compensation program. This will help to insure the safety and well-being of our employees. In the event an employee is injured, verify a First Report of Injury form is completed within 24 hours of the incident. Notify the AGM, complete and submit all Worker's Compensation forms. Do a proper shift checkout process and reconcile sales to receipts. Reconcile the assigned tills at the end of each shift, and rebuild to par levels. Bundle and record sales to be held in safe for office person to process the next morning. Validate this process is being followed by all who close the restaurant nightly.

Equipment, Supplies and Building: Verify bar supplies/product is being received per order and par sheets. Confirm bar and dining room supplies/product are stored, dated, labeled and rotated properly. Ensure Liquor Room and beer coolers are locked and secured. Verify the bar is properly stocked, product checked for freshness and day dot system in place and checked during each shift. Verify and maintain all equipment is in good clean working condition through daily checklists. Verify and maintain the building is in good repair and working condition through daily checklists. Properly clean all floors, carpet areas, walls, baseboards, booths, tables, blinds, lighting fixtures, artifacts, etc. by following daily, weekly and monthly checklists. Confirm restrooms are properly maintained and checked during each shift using scheduled hourly restroom checks. Ensure the proper opening and closing of the restaurant through daily checklists.

Guest Hospitality & Service: Assure steps of service are being followed by hosts, bartenders and servers. Maintain a high level of service by constant training and coaching of direct reporting staff. Ensure proper bar recipes are being followed. Help confirm proper staffing levels on each shift per Restaurant Manager and AGM. Learn POS troubleshooting. Help verify staffs' POS skill competency by actively training on all aspects of the system. Maintain proper tabletop, menu appearance and presentation standards. Respond to guest's comments or unsatisfactory reports encountered on each shift. Seek guest satisfaction solutions. Report these incidents to AGM.

Qualification Standards: The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job. This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.

Education: High School Diploma or GED required.

Experience: 2-4 years of full-service restaurant experience as host, bartender or server. Prior full-service restaurant supervisory or management experience preferred.

Licenses or Certificates: State requirements

Specific job knowledge, skills and abilities:

• Ability to use computer for daily work.
• Communicate to staff and guests, verbally and in writing.
• Possess interpersonal hospitality related experience.
• Possess working knowledge of POS systems
• Possess working knowledge of restaurant guest table service.
• Working knowledge of liquor, beer and wine.
• Follow directions and to work independently with little supervision, time to time.
• Must possess supervisory skill potential.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, labor relations, and corporate and property-specific policies.

Physical Demands:

• Requires the ability to walk and stand during long lengths of time.

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