Restaurant Supervisor

Restaurant Supervisor

CLASSIFICATION: Non-Exempt

PAY BAND: $25.00-$32.00 per hour, no tips

HomeState is a Tex Mex Kitchen in Southern California. We serve tacos, queso, brisket, and margaritas, but more than that, we serve each other. We provide everyone with warm hospitality that makes them feel at home. No matter where you're from. Everything we do from how we greet each other to how we show up in our communities is rooted in that belief. We serve hospitality first, tacos second.

The Restaurant Supervisor (RS) will report to the Assistant General Manager and should inspire and embody HomeState's culture, mission, and core values. Embrace the vision which includes nurturing our communities within our four walls and in our surrounding community. The RS ensures the smooth execution of restaurant operations, and is responsible for supporting, managing, and developing all team members in the restaurant to exceed business goals, while preparing for readiness in a management role.

CORE SKILLS

• Guest Focus: Serve as the community ambassador to build strong guest relationships and deliver hospitality-centric solutions. Welcome guests and drive impeccable execution of the operation to ensure all guidelines and standards meet or exceed expectations with consistency. Take pride in your work to ensure the guest experience is better each day.
• Action Oriented: Take on new opportunities and challenges with a sense of urgency, high energy, ownership and enthusiasm. Manage time efficiently by taking initiative and strive to consistently achieve results, meet deadlines and expectations outlined in the GM playbook, as they pertain to safety, compliance, sanitation, and operational responsibilities - even under tough circumstances.
• Resilient: Rebound from setbacks when faced with difficult situations. Calmly identify and troubleshoot issues that occur during the shift to ensure efficient operations. Constantly communicate with honesty, integrity and transparency.
• Collaborative: Build partnerships and work collaboratively to meet shared objectives. Work closely with the team to support efficient operations and effective training. Practice self awareness and flexibility while building relationships. Think boldly and bravely to shape a positive impact on one's self, family, neighbors and team members.

ESSENTIAL SKILLS

• Decision Quality: Make high quality, action oriented, decisions that ensure the goals of the organization move forward with the collaboration of your GM & AGM. Quickly identify opportunities and challenges while leading with care, resourcefulness, courage and integrity that instills confidence and trust.
• Drives Results: Consistently achieve results, even under tough circumstances. Inspire others to succeed ensuring operational excellence by deploying resources and guest hospitality and team well being. Lead by example and motivate others to succeed in organizational goals. Balance time management, productivity and attention to detail to maintain a healthy business. Build business acumen through comprehension of sales/revenue goals, metric, COGS, training initiatives, and operational platforms.
• Ensure Accountability: Hold yourself and others accountable to meet commitments while fully understanding and exhibiting the HomeState mission, vision. Embodying HomeState's core values, while upholding service, sanitation and quality standards with a sense of urgency. Monitor relevant aspects of the business using reporting tools such as daily sales reports and dashboard metrics in accounting, payroll and scheduling software.
• Attract Top Talent: Seek, select and develop a high performing team to meet current and future business needs while honing selection and interview skills. Develop the next generation of HomeState leadership while providing ongoing coaching and timely feedback to uphold standards with fairness.
• Communicate Effectively: With honesty, intention and transparency. Adapt approach and demeanor in real time to match the shifting demands of the team and the situation. Ensure that communication is clear and effective while building partnerships to work collaboratively.

KEY RESPONSIBILITIES

• Restaurant Supervisors are often responsible for opening or closing the shift which includes monitoring attendance, breaks, cash management, shift reports, ordering, inventory, waste log, restaurant emails, team accountability, or other supervisory tasks as assigned by Management or outlined in the administrative duties matrix.
• Restaurant Supervisors may participate in hiring, scheduling, progressive counseling, disciplinary actions, or terminations.

Requirements

PROFESSIONAL REQUIREMENTS

• 3-5 years in restaurant industry with guest facing lead role preferred.
• Manager Food Safety Certification required, or ability to pass the test if provided.
• Personable and enjoys working with guests and leading a diverse team.
• Passion for food, hospitality, and providing an exemplary guest experience with strong English speaking skills.
• Availability to work a minimum of five days per week. Extended hours and/or a sixth day may occasionally be required. Weekends, day shifts and evening shifts may be required.
• Must maintain regular, predictable attendance, which includes attendance at all scheduled shifts, training and meetings.

PHYSICAL REQUIREMENTS

• Ability to remain in a stationary position for long periods of time (6 or more hours per shift, excluding break times).
• Ability to lift, push, pull, or carry up to 30 pounds (examples include beverage cambros, ice buckets, tray of food & drinks, and taking out the trash).
• Ability to frequently bend and reach overhead (examples include stocking to-go supplies and dusting retail shelves).
• Ability to recognize, perceive, communicate and/or comprehend directions and spatial cues as expected in a restaurant (examples include "behind" and "corner")
• Must possess dexterity to to reach for, grasp and manipulate objects (examples include mopping, scooping ics, using a stapler or squeeze bottle.)
• Ability to regularly move around the restaurant from guests areas to kitchen areas.
• Must be able to work in a constant state of alertness and safe manner.
• May be required to occasionally work in outdoor weather conditions (such as in the patio dining areas).

HomeState participates in the federal government's E-Verify program to determine employment eligibility.