Supervisor

Responsibilities Provide leadership, management, and accountability for FOH service team Ensure floor presence during peak volume hours, which includes conducting 100% table touches, placing right people in right seats, ensuring no guest leaves unhappy, and leading by example Manage and oversee day-to-day operations, which includes assigning opening and closing duties, creating floor plans, reconciling tips and cash, conducting energetic and informative pre-shifts, and ensuring shift coverage Manage labor in each shift on an hourly basis as warranted for business levels without sacrificing brand quality and hospitality standards Monitor FOH employee performance and participate in quarterly conversations Receive, review, and resolve complaints from guests; more importantly, utilize cues during service to proactively identify a customer’s dissatisfaction, then seek to understand and pivot to create an overwhelmingly positive experience Ensure all safety and sanitation guidelines are followed Skills At least 3 years of experience in the restaurant industry; supervisor and/or management experience preferred Ability to communicate effectively with coworkers and guests Ability to work a minimum of 40 hours per week Ability to work the flexible hours necessary to manage and operate the restaurant effectively TABC and Food Manager Certified #J-18808-Ljbffr