Food and Beverage Supervisor

Job Description

Job Description

Restaurant Supervisor

$20.00 to $30.00 per hour - Full-time

Shift and Schedule

8 hour shift

Weekends and Evenings

10 hour shift as needed

Night shift

Evening shift

Day shift

Monday to Friday

Holidays

Benefits offered

• Dental insurance

• Vision insurance
• Life insurance
• Employee discount
• Health insurance
• Vacation

Full job description

Deepest Cut Hospitality is growing! We are looking for Restaurant Supervisors to lead all aspects of our dining operations. The role's responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals while creating and supporting a strong culture and excellent work environment for our team. Our leaders are charged with ensuring efficient restaurant, bar and event operations, as well as maintaining high production, productivity, quality, and customer-service standards. Our leaders oversee the dining room, check-in with guests, balance seating capacity, will oversee and provide positive reinforcement and constructive feedback to our team.

They work with the kitchen to ensure food quality, health and safety standards, ticket times, and presentation are all met in accordance with the highest standards. Our leaders are required to work well with our teams, upholding our values or consistency and accountability - clearly communicating expectations and setting our teams up for success. Ultimately, our Supervisors ensure our restaurant runs smoothly and safely, and guests have a pleasant experience.

Prior restaurant management experience is critical to this role and references will be required to verify the candidate's experience as well as management/leadership style.

Restaurant Leader Responsibilities (including but not limited to)

• Coordinate daily Front of the House restaurant and bar operations.
• Execute all schedule events, this includes setting up banquets, luncheons, corporate events, and special events using triple seat platform  
• Manage host and hostess table management platform on OpenTable
• Adhere to all health and safety standards as set by the Company as well as government agencies
• Control the day-to-day operations of the venue within the policies and guidelines set forth by the company.
• Respond to guest service needs to provide the highest standards of service.
• Possess extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and staff
• Maintain a professional company image, including restaurant and bar cleanliness, proper uniforms and appearance standards.
• Ensure the daily deposits have been deposited, safe counts conducted, and venue's cash is secured at all times.
• Maintain cost of goods sold, nightly comps, nightly recap reports, and safe audits by overseeing inventory counts and tip reports nightly
• Supervise and motivate; take disciplinary action team members when necessary.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Represent the venue in a professional manner to the community-at-large, including local businesses, civic organizations, and media.
• Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate actions to include maintaining ap propriate stock of liquor, beer and other bar or restaurant products.
• Appraise staff performance and provide feedback to improve productivity.
• Manage the brand’s good image and suggest ways to improve it.
• Handle the pressures and problems that all come in a multi-functioning venue.
• Always maintain a professional atmosphere.

Front of House Supervisor / Manager Qualifications

• At least 3 years' experience in restaurant management for supervisor
• High School Diploma or GED required; relevant college coursework or formal training preferred
• Must be at least 21 years of age
• Must speak fluent English, bilingual (English/Spanish) a strong plus
• Knowledge of computer systems (MS Office, Google Drive, Yelp Business)
• Knowledge of POS systems, Toast preferred
• Knowledge of reservation systems OpenTable preferred
• Must be flexible and adaptable to change
• Strong leadership skills, written and verbal communication skills, and listening skills
• Strong adherence to accountability, personal responsibility, and the value of positive leadership
• Proven ability to lead a team and communicate efficiently, both verbally and in writing
• Exceptional time management and organizational skills
• Must be internally motivated, detail-oriented, and have a passion for teaching others
• Ability to work a flexible work schedule to include evenings, weekends, and holidays

Upon hire, chosen candidate will need to submit a copy of or obtain a valid Manager Food Handler’s Card, and a valid Responsible Alcohol Server (RBS) certification.

Applicants must demonstrate legal authorization to work in the United States without restrictions.

Deepest Cut Hospitality and its venues are Equal Opportunity Employers and makes employment decisions on the basis of merit.

• Weekends as needed

Experience:

• Restaurant Management: 2 years (Required)

Work Location: In person