Job Details
TITLE: RESTAURANT SUPERVISOR
Organizational Structure:
DEPARTMENT: Food & Beverage
STATUS: Full-Time/Supervisor/Non-Exempt (paid hourly)
REPORTS TO: Restaurant Manager /F&B Manager
SUBORDINATES: Restaurant Staff
Job Summary:
The main purpose of this job is to ensure the customer receives the highest quality of services. To assist the operational running of the Restaurant and ensure that staff are fulfilling their duties to the best of their ability:
Essential Job Functions:
Hire staff to ensure that all areas of responsibility are properly covered and within budget.
Conduct orientation training of new associates to explain company policies.
Assign all associates their duties, and inspect work for conformance to prescribed company/franchise standards of cleanliness.
Prepare all schedules for the department and forwards same to senior management for approval
Inventories stock to ensure adequate supplies
Investigate complaints and takes corrective action.
Prepare any reports concerning room occupancy, payroll expenses, and department expenses.
Record data concerning work assignments and special projects and prepare periodic reports.
Greet and interact with the guest in a friendly and professional manner creating the "WOW" experience.
Possess full knowledge of all matters relating to proper techniques as established by hotel/franchise requirements.
Interact with fellow associates in a courteous and professional manner.
Ensure that all guest requests you receive are satisfied in a timely and efficient manner. Provides service in a highly professional manner at all times.
Conduct daily pre-shift meeting
Complete associate safety training in compliance with PHR/franchise procedures, OSHA regulations and Restaurant Supervisor.
Review internal management reports to include: occupancy forecasts, night audit summary, payroll edits, man-hour and payroll reports, productivity results from the prior day, operating checkbook accounts and schedules
Generate all department PO's (purchase orders) and PAF's/DAN's (personnel action form/disciplinary action notice) and forwards same to senior management for approval.
Attend weekly staff meeting
Check periodically each day on any and all special project work
Participate with formation of department annual operating budgets
Ensure that the resort maintains all QA standards as defined by any third party affiliations (Interval International or hotel franchiser) where applicable
Perform month end inventories in a timely and accurate manner
Ensure that all department employees receive comprehensive training as specified by the Operating Business Plan Assumptions
Enforce 100% staff compliance with uniform and grooming standards
Report unsafe work conditions/practices and safety/security violations in accordance with Company policy.
Other duties as assigned.
Manage the Human Resources in the various outlets in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and resolve problems, provide open communication and recommend discipline and termination, as appropriate
Manage and operate within the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service
Execute company programs and manage the operations of outlet / area(s) to ensure compliance with and SOPs, safety regulations and all other federal, state and local regulations and to ensure an optimal level of service, quality and hospitality are provided to the guests. Take full ownership of the shift as Shift Leader of assigned outlet/area(s).
Will maintain standards in the Restaurants as directed by the Director of Outlets Execute, recommend and manage the implementation of promotions, displays, buffet presentation and other ideas within corporate guidelines to capture more in house guests and a larger share of the local market
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects
Perform special projects and other responsibilities as assigned
Execute and promote an Accident Prevention Program to minimize liabilities and related expenses
Monitor and control the maintenance/sanitation of the various outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment
TOP Requirements:
Lead by example: Team Up, Own It and Passionately Serve!
Create and foster a TOP Culture within your department.
Give Shout Outs to your Team Members that Team Up, Own It or Passionately Serve.
Teach, mentor, and direct your team to exemplify the TOP Culture.
Recruit and hire team members who embody our TOP Culture.
Assure that you develop your team by sending them to TOP training.
Prepare your associates to take on more responsibility and recommend TOP associates for promotion.
Demonstrate self-confidence, energy and enthusiasm at all time.
Being comfortable with the high level of visibility and the TOP leadership role within the company.
Qualification Summary:
Education & Experience:
General Education Associates Degree Recommended
General Education Undergraduate Studies Required
Excellent English verbal and written communication skills.
Prior experience as a property level Restaurant Supervisor preferred
Exposure to scheduling, PO processing, time card calculations and expense control systems preferred
Demonstrated computer skills.
Ability to interact with hotel/resort guests and staff in a courteous and professional manner.
Ability to multi-task within specific time constraints.
Good attitude and work ethic practices.
Demonstrated ability and willingness to give direction.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret a variety of technical instructions and deal with several abstract and concrete variables.
Able to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Able to work a flexible schedule including weekends and holidays.
Willingness to receive development and supervisory training.
Team building and motivational skills
More than two years of post high school education required. A degree from a four year college is preferred
Previous restaurant supervisory experience or experience as a Lead Trainer or Shift Leader
Skill Advanced knowledge of principles and practice within the Restaurant/ Hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage management. Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make occasional decisions which are generally guided by established policy and procedures.
Supervisory/management communication skills.
Have the ability to operate the latest relevant computer software programs
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:
Stand or walk for long periods of time including for an entire work shift (8 hours)
Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
Reach overhead and below the knee including bending, twisting, pulling and stooping.
Exposure to harmful chemicals, odors and potentially infectious materials.
Work in hot or cold environments (the kitchen/walk in freezer)
Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.
Mental Requirements:
Must be able to convey information and ideas clearly, both oral and written in English.
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must be able to work with a myriad of personalities and levels within the hotel and outside sources