Floor Supervisor

Floor SupervisorAcme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success.Position SummaryAs Floor Supervisor, you are responsible for front of house operations of the business. The position of Supervisor is truly about being a dynamic team leader and setting a positive tone for the guests and team members to ensure that the business is running efficiently, profitably and delivering the highest level of hospitality.Supervisor Team Member Qualities:A strong and committed work ethic with an ever-present enthusiasm.A passion for work and knowledge of food and beverage.Someone who can lead and takes pride in teaching others.Someone who is honest and has integrity.Ability to multitask under pressure with a smile.An eye for detail, cleanliness and organization.Someone who has the ability to make appropriate decisions in adverse situations.Ability to question, bring ideas to the table, and desire to make changes to be the best we can be.Job Responsibilities:Set the tone and foster a culture where guest satisfaction and hospitality are our number one priorities. You are the ambassador of the brand and it is your job to maintain a service and hospitality standard that is a clear reflection of Acme restaurants.Supervisor will ensure cleanliness of interior and exteriors, signage is up-to-date, music selection and volume are appropriate, lighting and temperature are monitored.Maintain proper staff levels with the team members who are best suited to represent the brand under the direction and oversight of the Manager.Serve as an additional presence on the floor during peak service times, supporting the General Manager and Executive Chef in maintaining smooth operations and guest experienceOversee cash handling procedures, including DSR completion, and cash drops, ensuring accuracy and complianceMaintain cleanliness, safety, and organization of the restaurant.Cultivate new and existing guest relationships.Set the tone for the staff every shift for service.Support monthly inventory counts and assist in maintaining accurate inventory recordsExecute and oversee daily opening and closing checklists to ensure operational readiness and consistencyMaintain organization and cleanliness of storage areas and overall FOH appearanceManage administrative communication, including completion of daily manager logsUpdate and maintain POS systems, including item availability (86s), pricing, and menu changesAssist with training and onboarding of new team members as directed by the General ManagerMaintain and update operational checklists, guides, and reference materialsSupport and reinforce company policies and standards, including uniforms, phone usage, cleanliness, and service expectations; escalate concerns to the General Manager as appropriateReporting Structure:Supervisor reports to the Manager.This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.Benefits:Bonus Incentive PlanHealth insuranceDental insuranceVision insuranceEmployee Dining + Hotel DiscountsMonthly Phone StipendKey Systems To Know:Ctuit, Toast POS, Microsoft Office; InDesign experience is a plusRequirements:Candidates must have flexible availability and be able to work up to 40 hours per week.High School Degree or Equivalent.3-5 years in related positionsAdvanced knowledge of food professional principles and practices.