Restaurant Supervisor

POSITION OBJECTIVE
Adhere and follow F&B culture and vision in accordance to F&B core values. Develop and maintain quality standards for outlets, including supervision and direction of staff service. Ensure excellent customer service. Ensure food and beverage cost is within budgeted number for the respectful area.

ESSENTIAL JOB FUNCTIONS

• Restaurant Supervisor will interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
• Restaurant Supervisor will organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
• Restaurant Supervisor will interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.
• Restaurant Supervisor answers telephones in a clear voice, coordinates and documents reservations. Organizes special events in the restaurant such as receptions.
• Restaurant Supervisor will maintain communication with all departments to ensure customer service needs are met.
• Restaurant Supervisor moves throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Restaurant Supervisor maintains profitability of outlet to support overall hotel operation. Controsl payroll and equipment costs (minimizing loss and misuse).
• Restaurant Supervisor will ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Evaluate cost effectiveness of all aspects of operation.
• Restaurant Supervisor will develop and implement cost saving and profit enhancing measures.
• Restaurant Supervisor utilizes prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

EDUCATION / EXPERIENCE

• High school or equivalent education required.
• Bachelor’s Degree preferred.
• 2-3 years of restaurant experience in a comparable environment, preferably in leadership role.

REQUIREMENTS

• Be physically able to lift, reach, bend and stoop.
• Be able to work in a standing position for long periods of time.
• Be able to safely lift bags, cases and stacks weighing up to 60 pounds
• Be able to work in hot, wet, humid and loud environments for long periods of time.
• Must be able to effectively communicate both orally and in writing in the English language.
• Candidates will be available to work all days of the week including weekends, holidays and special events.

Certificates/Licenses: Ability to obtain and/or maintain any government required license