Supervisor - Village Inn Rio Rancho

Supervisor - Village Inn Rio Rancho

Village Inn - Rio Rancho - Rio Rancho, NM 87124

Overview

Salary Range $16.00 - $18.00 Hourly Position Type Full Time Job Shift Any Education Level None Travel Percentage Negligible Category Restaurant - Food Service

Description

Team Fresquez is a family owned and operated business that operates over 20 restaurants in New Mexico, Texas, and Colorado. We seek to give back and reinvest into the communities where we are present, fulfilling a simple passion to serve all those that we come in touch with.

We value our team, our customers and our community while committing to providing growth opportunities from within. We live in Limitless possibilities and encourage our team to Dare to Dream Big and achieve their career goals. Everyone is a leader at Fresquez Companies, we have the power to positively influence others through our words and actions. We are looking for friendly, hardworking team members who have Passion and Creativity to serve and who have the Courage to rise to the next level of excellence. We believe you are the CEO of your growth and success and your contribution always matters. Our restaurants are very busy therefore, being on time, responsible, dependable, and respectful of others is a must! Join our amazing team and build Trust, Collaborate and achieve your goals, One step at a time.

Why Join Our Team?

• Referral Bonus
• Full or Part Time Available
• Flexible Scheduling
• Medical, Dental and Vision
• 401(K)
• Tuition Reimbursement
• Competitive Pay
• PTO - Generous PTO Benefit
• Life Insurance 20K Coverage - Company Paid
• Meal Discounts
• We Promote Within

Summary/Objective: "At Fresquez Companies, we empower the lives of people by providing authentic, impactful and exceptional experiences (one team member and guest at a time.)"

Works with GM and provides effective guidance to crew to achieve operational success. Have excellent team leadership. Exemplify integrity and accountability. A supervisor must be able to fill in when/where needed. Ability to effectively communicate well with all employees, management, and guests. Assists the GM with the managing and overall operations of the restaurant. Satisfies customers by providing an exceptional dining experience. Must lead by example and get the GM involved as appropriate.

Essential Functions:

• Assist in the management of specific areas of restaurant during scheduled shifts
• Ensure that restaurant is properly organized and staffed as designated by schedule
• Oversee break rotation and delegation of tasks during both peak and non-peak periods
• Train new crew members in their area of responsibility
• Ensures service in all areas meets Fresquez standards for quality and cleanliness
• Handle minor customer complaints, taking prompt and appropriate action to resolve problem and make determination when to report to management team on more serious complaints
• Responsible for timely and accurate completion of all cash accountability reports on assigned shift
• Informs general manager promptly of all problems or unusual matters of significance
• Perform other duties and responsibilities as requested by the Fresquez management team, as needed
• This position is required to work a variety of shifts to include, mornings, days, evenings, holiday's and weekends, 40 hour work weeks (reliable transportation to and from work is required)
• Must be able to work with open availability Mon-Sun from early AM to closing
• Performs other related duties as required and/or assigned
• This is a safety sensitive position.

Qualifications

Qualifications:

• Experience in cash control/security procedures
• Ability to multi-task and quickly prioritize tasks
• Ability to handle high stress situations, ambiguity, and changing priorities
• Good independent judgment/decision making skills
• Excellent communication and problem-solving skills
• Exceptional internal and external customer service and employee relation skills
• Must be dependable, reliable, and motivated
• The ability to drive, stand, sit, bend, and walk for long extended periods of time, and heavy lifting is required. Hearing, talking, presenting, delivering information and responding to instruction, providing training, and answering questions is also required
• Proficient Word, Excel, PowerPoint and internet skills

Other Skills:

Organization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement

1. 1-2 years restaurant leadership/management experience
2. Restaurant industry experience preferred. Culinary experience strongly preferred
3. Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.
4. Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)
5. Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees
6. Strong writing, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization
7. Ability to coach and motivate others to achieve departmental, and company goals
8. Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions
9. Excellent interpersonal skills with the ability to negotiate and influence
10. Places a value on diversity and shows respect for and openness to others' backgrounds and ideas
11. Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail
12. Ability to handle high stress situations, ambiguity, and changing priorities
13. Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
14. Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)
15. Prepare special reports/assist on special projects as needed or requested
16. Good PC competency such as the ability to use Microsoft Office Suite and other related software
17. Excellent listening skills
18. Professional behavior that contributes to creating an environment of respect and professionalism
19. Ability to maintain confidentiality
20. Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion
21. Ability to work in a fast-pace in an effective manner
22. Ability to work under pressure and to be flexible and adept to varying and changing demands
23. Effective and friendly interpersonal communication and interpersonal skills with internal and external customers

Work Environment:

This job operates in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as: ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.

Physical or Environmental Demands:

The physical demands described here are representative of those that that must be met by an employee to successfully perform the essential functions of the job.

This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs.

The noise level in the work environment is usually moderate to high.

Position Type and Expected Hours of Work:

This is an hourly position. Scheduled hours vary by restaurant needs, including necessary adjustments during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday varying shifts.