Restaurant Supervisor

Job Summary

The Restaurant Supervisor will oversee and manage the daily operations of the restaurant.

General Duties and Responsibilities

• Be a Creative Problem Solver-do what’s needed to make the guest happy.
• Attend all scheduled staff meetings and supplemental training sessions, being attentive and taking notes when appropriate.
• Arrive to work on time and consistently follow shift schedule.
• Be familiar with and follow all safety protocol including emergency, COVID, health department/food safety, and alcohol awareness.
• Maintain a positive work atmosphere by acting and communicating in a manner that promotes harmony with guests, co-workers, and management.
• Perform additional duties as requested by management.

Specific Duties and Responsibilities

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Maintains sales records and tracks cash receipts.
• Actively assist in administrative functions pertaining to payroll, scheduling, recruiting and the control of food and labor costs.
• Drafts and delivers performance evaluations in a timely manner.
• Assists with the maintenance, storage, and ordering of China, silver, and glassware.
• Maintain high employee morale and a good reliable staff; to recruit motivate and train cooks and utility persons. To organize an efficient flow of production and maintain minimum, but adequate staffing.
• Ensure that high standards of dress and personal hygiene are maintained by all employees. Sets the example as it related to speed, professionalism, cleanliness, and accuracy.
• Ensure proper maintenance and care is exhibited by all employees toward equipment furnished by company.
• Always projects a positive attitude; to embrace and enforce company guidelines and procedures. Able to make quick, intelligent decisions.
• Responsible for any other duties as assigned by Senior Management.

Supervisory Responsibilities

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.
• Oversees the daily workflow of the department.
• Establishes and oversees the adoption of the support department’s vision, goals, and objectives at all levels.
• Provide leadership and direction to the entire department.
• Monitor and resolve issues.
• Direct workload distribution.
• Managing both internal and external relationships on behalf of the department.
• Communicate effectively with staff, volunteers, supervisors, and senior management.
• Report violations of required OSHA and general safety rules.
• Submit incident and workers compensation reports as needed.
• Ensure staff is receiving legally required breaks and overtime approvals.
• Oversee and audit operational systems and facilities.
• Communicate job expectations.
• Identify, acknowledge, motivate, and lead by example for employees.

Essential Duties and Responsibilities

• A team player with a positive attitude.
• Quick and flexible learner.
• Attention to detail.
• Communication and collaboration skills
• Manage direct reports.
• Organize and review weekly progress.
• Flexibility and willingness to adapt to changes.
• Driven and self-motivated.
• Maintain customer privacy, behave with open-mindedness and cultural sensitivity.
• Contributes to long- and short-form integration proposals and topline concepts.
• Oversee operational software and operations.
• Support the team on all integrations and proposals.
• Planning, designing, and executing projects.
• Strong attention to detail and problem-solving ability.
• Implement quality assurance standards and provide accurate feedback.
• Ensure performance, reliability, functionality, and compatibility is up to company standards.
• Patience and the ability to maintain a professional demeanor.
• Performs other related duties as assigned.
• Enforce health and safety precautions.
• Follow all safety and state guidelines for preventing transmission of Covid-19 and other illnesses.

Required Skills/Abilities

• Restaurant high volume experience required, preferably in the fast casual space
• Strong liquor, wine & beer knowledge required
• Strong written, verbal, and non-verbal communication skills
• Proactive attitude with strong organizational and time management skills
• The ability to motivate and inspire others to work cooperatively to achieve a designated goal
• Flexible schedule - Willing and able to work shift duties that will include evenings, nights, weekends and holidays
• Strong problem-solving skills
• Knowledge of performance evaluation and budgeting concepts.
• Understanding of quality standards and health & safety regulations.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent sales and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite, Adobe, Google Suite, or related software.
• Ability to frequently lift, move and/or push up to 50 pounds without assistance.
• Ability to sit, walk, climb up and down stairs repeatedly for extended periods of time.
• Constant standing and bending.
• Tasks will be performed using and in the proximity of coolers, stoves, and other hot equipment.

Education and Experience

• High school diploma or equivalent, required.
• At least two years related restaurant experience required

Benefits

• Overtime available
• Benefits available to full-time employees