Restaurant Supervisor

Benefits:

• Opportunity for advancement
• Training & development

Position: Restaurant Supervisor Reports to: General Manager The Restaurant Supervisor supports the General Manager (GM) & Assistant General Manager (AGM) in overseeing the daily operations of the restaurant. This role involves managing staff, ensuring excellent customer service, maintaining quality control, and contributing to the overall success of the restaurant. The Restaurant Supervisor acts as a bridge between the management team and the service staff, ensuring smooth and efficient operations.

Key Performance Elements/Essential Functions Operational Management:

• Supports the GM & AGM in efficient and effective restaurant operations on a day-to-day basis.
• Assists with aspects of inventory, purchasing, receiving, and storage of company-specified products.
• Ensure high standards of food quality and service.
• Throughout the shift, conduct thorough walkthroughs of the building to ensure that equipment, furniture, and fixtures are clean and in good working order.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.
• In the absence of the GM and AGM, the Supervisor is responsible for managing and directing all aspects required within the restaurant.
• Oversee the restaurant's opening and closing procedures.

Staff Management:

• Supervise and support front-of-house and back-of-house staff, including servers, bartenders, bussers, hosts, and cooks.
• Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• Schedule shifts and manage staff rosters to ensure adequate coverage.
• Monitor staff performance and provide feedback and coaching as needed.
• Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.

Customer Service:

• Ensure that guests receive exceptional service by promptly addressing and resolving any issues or complaints.
• Monitor the dining area to ensure guest satisfaction and adherence to service standards.
• Handle difficult situations and emergencies with professionalism and discretion.

Quality Control:

• Maintain high standards of food quality and presentation.
• Collaborate with kitchen staff to ensure timely and accurate preparation and delivery of orders.
• Conduct regular inspections to ensure the restaurant meets standards in cleanliness and organization.

Financial Management:

• Handle cash and payments, including closing out registers and ensuring accurate financial reporting.

Communication:

• Foster a positive and collaborative work environment by promoting teamwork and open communication.
• Relay important information from management to staff and vice versa.
• Conduct pre-shift meetings to inform staff of any updates, specials, or changes that may affect their work.

Commitment to Equal Opportunity We are an equal-opportunity employer. We welcome all applicants and qualified individuals, who will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. The employer reserves the right to revise them at any time. It is intended to accurately reflect the primary job elements essential for making compensation decisions.