Restaurant Supervisor

POSITION PURPOSETo maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request.ESSENTIAL RESPONSIBILITIESPlan and direct the functions of administration and planning of the F&B Outlets to meet the daily needs of operation.Supports and supervises the restaurant while working closely with the Food & Beverage Manager and the Executive ChefEnsure attendance at all mandatory meetingsEnsure effective hiring, training, coaching, and career development.Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.Full understanding of staff engagement with guests.Responsible for maintaining high energy, positive attitude, and professional appearance.Monitor restaurant activities and troubleshoot problems.Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards.Consult with the Director of Sales and Group Manager on a weekly basis as well as with other departments as necessary.Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking and long-range planning.Implement effective control of food, beverage and labor costs among departments.Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms, performance appraisals, and any Staff Service forms as appropriate.Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.Maintain close contact with staff members, respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss grievances, suggestions, and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the Food & Beverage Manager and Executive ChefEnsure that all progressive disciplinary action is presented within two days from the point of infractions. The disciplinary action forms shall be completed, as needed with violations defined, requirements for corrective action, and consequences for non-adherence.Be familiar with all company policies and benefits.Thorough knowledge of food products, standard recipes and proper preparation.Ability to distinguish product quality, taste, texture and presentation and observe preparation.Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the resort:Monitor resort activities and troubleshoot problems.Operate word processing program in computer.Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards.Additional duties as necessary and assigned.SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:Must be able to speak, read, write and understand the primary language(s) used in the workplace.Must be able to read and write to facilitate the communication process.Requires good communication skills, both verbal and written.Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.Ability to access and accurately input information using a moderately complex computer system.Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.PHYSICAL DEMANDSMost work tasks are performed in and outdoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.Ability to distinguish product quality, taste, texture and presentation and observe preparation.Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.Must be able to lift to 45 lbs. occasionally.May be required to lift trays of food or food items weighing up to 45 lbs. occasionally.Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.Requires manual dexterity to use and operate all necessary equipment.Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.EDUCATIONHigh school or equivalent education required. Bachelors degree preferred.EXPERIENCE3-5 years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required.LICENSES OR CERTIFICATESCalifornia RBS CertificationGROOMINGAll Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.ATTENDANCERegular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the restaurants facilities. Staff members who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. #J-18808-Ljbffr