Restaurant Supervisor

GENERAL PURPOSE

Supervise the employees in the shift operations and aid in the administration of the restaurant to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals.

ESSENTIAL DUTIES/RESPONSIBILITIES

Position is responsible for operations in the restaurant. Recommend procedural changes. Aids in the administration of the restaurant. Monitors shift revenues.

Flexible hours/days required. Forty to fifty hours over a five day period.

OTHER DUTIES/RESPONSIBILITIES

Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.

Supervise the restaurant employees; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate.

Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Update the cash register system and compile and prepare various reports to aid in the administration of the restaurant.

Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.

Perform special projects and other responsibilities as assigned.

Participate in task forces and committees as required.

No travel required.

SUPERVISORY DUTIES

Eleven to thirty employees.

JOB QUALIFICATIONS

Knowledge

Requires a working knowledge of hotel and corporate food and restaurant services, policies and operations. Working knowledge is generally learned on-the-job. May require knowledge of computer equipment or other technical devices or broad knowledge in several operational areas.

Ability to compile facts and figures in accordance with established procedures.

Requires supervisory communication skills.

Skills

Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 - 40 lbs.

Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.

Kneeling may be required for cleaning purposes.

Mobility - 95% of shift covering all areas of outlets supervising.

Continuous standing to assist at hostess station - minimal stationary standing.

Climbing stairs - varies by location.

No driving required.

Abilities

Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.

Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.

Must have knowledge of chemicals/agents for training purposes.

Education/Formal Training

More than two years of post-high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Coffee machine, telephone, toaster, credit card machine, photo copier, liquor and soda gun.

Environment

Inside 95% of shift.

Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

Job Type: Part-time

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Experience:

• Restaurant Supervisor: 1 year (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person