CBQ SUPERVISOR

Description

Our NEW CBQ barbeque restaurant is seeking enthusiastic individuals to fill available positions. The ideal candidate will have a strong commitment to customer service and a high level of energy. We are currently looking for candidates that have an eye for food presentation and great communication abilities. 

Position: F&B Supervisor

Reports to: F&B Managers, Executive Chef, Chefs & F&B Management Team

Supervises: Hourly Team Members

Purpose

Provides leadership at restaurant-level. Manages hourly team to ensure the consistent execution of Rod ‘N’ Reel Resort quality standards, operating systems, procedures, philosophies, and cultural icons.

Key Accountabilities

• Actively manage adherence to Rod ‘N’ Reel Resort quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
• Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience.
• Actively develop hourly team members to support the organization’s talent pipeline.
• and drive growth.
• Impact profitability of restaurant through effective financial management.
• Ensure facility is properly maintained.
• Represent, support, and protect the Rod ‘N’ Reel Resort brand.
• Assist New Restaurant Openings as required.

Requirements

Responsibilities

Quality Standards

• Teach and coach hourly team members on maintaining Rod ‘N’ Reel Resort service, food, and beverage standards.
• Support new menu rollouts by educating FOH team members.
• Actively monitor food and beverage quality to ensure adherence with Rod ‘N’ Reel Resort standards. Provide timely feedback to restaurant team and take action to correct any issues.
• Regularly observe the expo position to ensure it is operating efficiently and consistently maintaining food quality standards.
• Conduct line checks and assist in monitoring prep. Ensure both are being completed in compliance with Rod ‘N’ Reel Resort systems and standards.
• Ensure that the three-legged stool of food, service, ambiance and the core values are in practice in the restaurant (concepts are understood by hourly team members, terminology is part of daily dialogue, etc.).

Operations

• Assist F&B Managers maintaining a full and properly trained team to operate the restaurant effectively.
• Ensure the restaurant is properly staffed for all shifts.
• Actively monitor all service areas (dining room, bar) to ensure systems are being followed and guests are enjoying their experience.
• Identify operational issues and system breakdowns. Provide feedback to the management team and take corrective action.
• With management team, review guest feedback via social review platforms and establish corrective action plans as necessary.
• Maintain strict adherence to proper food safety and sanitation procedures.
• With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant.
• Ensure all inventory processes and procedures are completed accurately.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or team member is injured.
• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.

Financial Management

• Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with Rod ‘N’ Reel Resort policies and procedures.
• Impact the restaurant’s P&L through sound operational and financial practices.
• Assist the execution of corrective action plans to remedy financial challenges and ensure a profitable operation.

People

• With the SM, supervision, and development of hourly team members. When necessary, assist team member counseling and corrective action (which does NOT include terminations).
• Develop hourly team members by providing ongoing shift feedback.
• Continuously evaluate service standards during a shift of hourly team members.
• Participate in and support company-provided training and development programs and initiatives.
• Ensure all training materials, schedules and guidelines are being followed.
• Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with team.
• Monitor restaurant team members morale. Take action and provide feedback to Restaurant Management team to correct breakdowns in team member satisfaction and engagement at the restaurant level.

Qualifications

• Minimum 1 year Front of House experience in full-service, high-volume restaurant or/and 6 months Front of House experience at Rod ‘N’ Reel Resort
• High-level organizational skills with multi-task capabilities.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• High attention to detail and follow through.
• Excellent interpersonal and relationship building skills.
• Dependable, reliable, and highly motivated.
• Ability to communicate effectively in English.
• Ability to speak and understand Spanish a plus.

Physical Requirements

• Able to work 10-hour plus shifts.
• Able to stand, sit or walk for extended periods of time.
• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Able to withstand changes in temperature, steam, and heat.
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation.

Benefits

• Medical, Dental, and Vision
• 401K
• Sick Leave
• Vacation Leave
• Life and Disability Insurance

Salary : $36,000 - $45,500