RESTAURANT SUPERVISOR

New Hotel Opening

Serves food & beverages to patrons in dining establishment by performing the following duties. Essential duties and responsibilities include the following. Other duties may be assigned.

• Directs, coaches, and trains staff during shifts.
• Makes schedules and adjustment to hours. Assigns breaks and lunches during shift.
• Implements training of company or franchise policies and procedures and operational goals and objectives.
• Serves as customer service representative to answer questions or concerns as they arise to ensure guest satisfaction.
• Addresses problems that may come up while on duty and communicates progress to management.
• Communicates with other departments to coordinate events and activities at the property.
• May count cash drawers, determine inventory levels, maintain department equipment and supplies and make recommendations or requests and communicate concerns to department manager or general manager.
• Oversees cleanliness and organization of work area.
• Presents menu, answers questions, and suggestively sells food and service.
• Writes order on check or memorizes it.
• Relays order to kitchen and runs food out to customers to ensure it is timely, hot and correctly prepared.
• Garnishes and decorates dishes preparatory to serving.
• Cards all patrons that appear to be under the legal drinking age and refuses to serve alcohol to minors.
• Uses good judgement in not serving alcohol to intoxicated patrons.
• Observes diners to quickly respond to any additional requests and to determine when meal has been completed and ensure guest satisfaction.

Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

Directs activities of employees within the department while on duty. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include training employees; assigning, directing and reviewing work; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Associate's degree (AA) or equivalent from a two-year college or technical school; or one to two years related experience and/or training; or equivalent combination of education and experience.

May require franchise specific certification, valid driver's license and other certificates or licenses depending on business unit. May also require specific federal/state/local food service certifications.

While performing the duties of this job, the employee is regularly required to stand, walk, talk and hear. The employee frequently is required to use hands to handle, grasp or type and stoop, kneel, crouch, bend or twist. The employee is occasionally required to sit; reach with hands and arms; climb or balance; smell; and to push, pull or lift over 10 pounds. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.