FOH Shift Supervisor

Front Of House Shift Leader

A multifaceted role, the Shift Leader works in conjunction with the Restaurant Leader to oversee the daily operations of the restaurant. Focusing on staff training, generation of top line revenue and management of labour and cost of goods, the Restaurant Supervisor will be involved in all aspects of the restaurant.

What's on your plate:

• Champion the brand's vision and values and ensures alignment amongst the concept team
• Support a culture of positivity and high standards where all staff CHASE perfection in everything they do
• Lead by example, create an environment that is warm, welcoming and filled with positivity for guests and employees
• Executes standard operating procedures, coordinates restaurant operations during each shift, determines and implements operating improvements
• Supporting Leadership Team in developing and implementing creative and effective staff training initiatives
• Executing efficient operations and keeping guests satisfied and coming back to build sales
• Assist in creating department schedules as per business levels to ensure budgeted labour costs are met
• Assist in ordering food, beverages, and supplies to ensure all items are in-stock
• Monitors adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviors of the team and guests, maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
• Maintains restaurant cleanliness and upholds esthetics standards of CHG
• Monitor inventory reports and order when necessary
• Resolving in-service guest complaints
• Identifying and following up on tasks related to repairs, cleaning and maintenance to ensure restaurant cleanliness standards are always met
• Attendance and contribution to Banquet Event Order (BEO) and Operations Team meetings

Ingredients you will bring to the table:

• 2+ years in a supervisory role with high volume exposure in a full-service restaurant
• Experience with sales projections, expense budgets, analyzing profit and loss statements
• Focused on building and promoting the company's vision and values
• Ability to learn and bring "out of the box" ideas to the team
• Self-starter with the ability to motivate and recognize all levels of staff
• Genuine enthusiasm and aptitude for serving people to ensure WOW factor
• Excellent verbal and written communication skills
• High level of business acumen
• Demonstrates strong problem solving skills through ability to diagnose and implement solutions

PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act during the application process are available upon request.