Supervisor Team Lead

Job Description

Job Description

JOB SUMMARY:  To provide efficient management of location to ensure excellent QSC (Quality, Service & Cleanliness) & overseeing all areas of operation in the absence of Restaurant Manager.

RESPONSIBILITIES:

1. Ensure daily operations are conducted per established policies and procedures.
2. Ensure the restaurant is stocked with adequate products in warmer, showcases, and steam table. Check all products for freshness.
3. Ensure proper opening and closing procedures are carried out in the absence of the Restaurant Manager. Ensure the timely opening of the restaurant.
4. Supervise employee activities. Ensure quality, service, and food safety procedures are being followed. Assist at the front of the house with customer service.
5. Assist in management and ordering of stock.
6. Conduct daily, weekly, and monthly inventory counts and balancing of stock to assist in reduction of food waste, and follow standard operating receiving and storage procedures.

1. Follow proper food handling guidelines and ensure that all the local Health Department policies and procedures are being met.
2. Assist in maintaining a clean and sanitary environment.
3. Assist in achieving same-store sales goals.
4. Ensure all cash procedures are being followed, transactions are processed efficiently and daily close out cash sheets are balanced.
5. Ensure safe funds are balanced, and the safe log completed daily.
6. Ensure customer complaints are recorded, attended to promptly, and reported.
7. Assist in training of new employees
8. Assist in local store marketing ( ensure promotional posters installed correctly in the restaurant).
9. Any other duties that may be assigned

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EDUCATIONAL REQUIREMENTS AND EXPERIENCE

1. A minimum of a Diploma in Supervisory Management or equivalent
2. A minimum of one (1) year experience at the supervisory level
3. A current NYC Food Handler Permit/ServSafe Food Handler Permit mandatory

SKILLS REQUIREMENTS

1. Have knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations or have previously operated at a supervisory level.
2. Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
3. Possess excellent basic math skills and have the ability to operate a cash register or POS system.
4. Be able to work in a standing position for long periods.
5. Be able to reach, bend, stoop, and frequently lift up to 50 pounds.

HYGIENE AND DEPORTMENT

1. Cover hair at all times
2. Wear the proper uniform, including name tag, at all times.
3. Ensure that nails are kept short and clean - no nail polish
4. Exhibit good hygiene at all times
5. Wear full shoes at all times - No slippers

PERFORMANCE CRITERIA

This job is satisfactorily performed when:

1. Sales targets are achieved.
2. The profitability goal of the restaurant is achieved and maintained.
3. The restaurant maintains excellent assessment ratings
4. Customers are provided with the highest level of service, and there is repeat business because of this factor.
5. A high level of initiative, flexibility, and dependability is displayed at all times
6. The job is performed with professionalism and integrity.