Host - The Butchers Club

Dining Room Supervisor

Maintain the quality standards for the dining room through the immediate supervision of the service staff.

Essential Job Functions Include The Following. Other Duties May Be Assigned.

• Ensure dining room is in order prior to opening.
• Conduct pre-meal meeting in the absence of manager.
• Supervise all opening and/or closing duties, i.e., side work, floor vacuumed, all tables set for present meal or next shift, cleaning assignments, and other opening and/or closing duties as assigned to host/hostess by management.
• Greet and seat guests.
• Attend to all guest complaints and problems; report to management.
• Make entries into log book and fill out all necessary reports.
• Continually check with guests and service staff to ensure everything is to the guests satisfaction.
• Assist in the training of staff.
• Assist dining room staff when necessary.
• Thank all guests upon departure with inquiry as to how they enjoyed their dining experience.
• Accept and plot reservations for members; get membership number on all reservations.
• Expedite all special requests within established parameters.
• Issue guest checks in accordance with control procedures.
• Program specials into pre-check system; communicate with Chef and line personnel.
• Responsible for floor diagrams, reservation book and hotel information.
• Initiate supply requisitions with management approval.
• Perform other duties as assigned by management.
• Must operate NCR terminal and dining service equipment.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

Education and Experience: High school diploma or equivalent, with 6 months of food and beverage experience. Hosting experience required.

Language Skills: Ability to read all menus and promotions. Ability to take and record reservations. Ability to read (and design) seating chart. Ability to communicate and work well with fellow employees. Excellent verbal communication skills.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively.

Physical Demands: While performing the duties of this job, the employee regularly is required to stand for long hours of the day. Most be able to seize, grasp, turn, handle, or hold objects; reach with hands and arms. Must be able to understand and communicate clearly with guests, members, and coworkers in person or by phone. The employee frequently is required to walk from one part of the restaurant to another. Must be able to reach and handle the computer, keyboard, and desktop items. Occasionally kneel, bend, crouch and climb as required. Lifting and carrying up to 25 pounds.

Work Environment: The work environment is mainly inside the restaurant.