Restaurant Supervisor (FT)

Job Summary

The Food and Beverage Supervisor is responsible for ensuring excellence in guest satisfaction through efficient operations achieved by effective training of staff, quality service and positive environment as measured by guest research tracking and low employee turnover rates. Responsible for meeting or beating monthly budget numbers. 

Job Duties and Responsibilities

• Exhibit a professional demeanor through appearance and by maintaining a positive and professional attitude toward all staff members and guests.
• Ensure high standard of appearance, hospitality and service in staff and cleanliness.
• Provide leadership & training to staff to ensure Standard Operating Procedures (SOPs) are updated and followed.
• Coordinate new hire on-boarding process to ensure training is standardized.
• Ensure all employees receive the proper training regarding food safety, TIPS, kitchen equipment operation and safety, etc. 
• Ensure consistent standards are held for all staff with name tags, clean and proper uniforms, and adherence to proper grooming standards.
• Create a motivational atmosphere and a cohesive service team.
• Manage labor costs within budgetary restraints.
• Maintain staff attendance records, evaluations, and coaching.
• Monitor and audit schedules, attendance, and tip reporting for bi-weekly payroll.
• Model guest service, food/wine knowledge, supporting service standards and working alongside the staff.
• Establish and maintain all par levels of corresponding inventory. 
• Prepare weekly order and conduct inventory of beer, wine and liquor.
• Maximize profitability and consistent quality food and service.
• Assist with other food and beverage outlet coverage as needed.
• Comply with all company and department policies, procedures, and standards.
• Perform other duties and tasks as required.

Job Specifications

• Proficient in Microsoft Office Programs, Micros, SMS.
• Effective business writing skills (grammar, vocabulary, clarity and brevity).
• Extensive food, beer, wine, and local food sourcing knowledge.
• Previous supervisory experience required.
• Clear and concise verbal communication skills.
• Maintains office, employee and company confidentiality at all times.
• Dependable and meets goals.
• Exemplifies professional conduct and adherence to company Core Values.
• Basic knife skills are required
• A knowledge of common food allergies and sensitivities & have an understanding of the dangers of cross contamination
• An understanding of proper kitchen sanitation and proper food handling techniques are required

Education:

• GED or High School Diploma required
• Prior cashiering experience preferred
• ServSafe Certification preferred—can be obtained after employment
• TIPS certification preferred-can be obtained after employment

Physical & Other Requirements:

• While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to walk.
• The employee is occasionally required to taste or smell.
• The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Evenings, weekends and holidays are a regular part of the schedule.
• Must have excellent attendance and conduct record for consideration.
• Non-smoking candidates preferred.