Summary

Under general direction, develops, implements, monitors, evaluates, and supervises the restaurant and its staff to ensure it runs smoothly. Involved in the training of staff, assisting with schedules, ensuring compliance with all food health and safety requirements and is a customer-facing role. May support the restaurant staff by waiting tables, bussing, bar service, or seating customers when very busy. Responds to and resolves customer complaints. Operates a variety of restaurant front-of-house equipment and cleaning tools; and performs related work as required.

Supervision Received and Exercised

Receives direction from higher-level management staff. Exercises direct supervision over assigned staff.

Distinguishing Characteristics

The Restaurant Supervisor is a direct supervisory level classification responsible for developing, implementing, monitoring, evaluating, and supervising the operations, staff, and activities of the front-of-house to maximize service delivery. Performance requires the use of independence, initiative, and discretion. This classification is distinguished from the Restaurant Manager in that the latter is responsible for strategic planning and management.

Essential Duties and Responsibilities:

Management reserves the right to add, modify, change, or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job.

• Ensure efficient and effective service is consistently delivered in a warm and hospitable manner; Work with team to maintain high quality standards and deliver exceptional service consistently.
• Support the F&B Management with their responsibility for the outlet, ensuring sales are maximized, margin and profit targets are achieved, and statutory requirements are met
• Supervise front-of-house employees (train, supervise, coach and motivate the team). Provide leadership and direction to team members to ensure efficient operations.
• Train staff to ensure the team has excellent product knowledge and can deliver outstanding customer service.
• Resolve guest concerns and implement solutions to ensure guest satisfaction.
• Identify service and product issues and recommend improvements as needed.
• Work collaboratively with culinary team to execute menu items and daily specials.
• Observe and maintain daily conditions of restaurant facility. Oversee and ensure cleanliness in accordance with state and local regulations.
• Assist with the planning and execution of special events and group functions.
• Create and maintain a positive, energized work environment.
• Maintain safe working conditions and ensure safe work practices are followed to avoid accidents/injuries. Ensure health and safety policies are always adhered to.
• Support marketing and sales promotions.
• Monitor and report inventory levels, restaurant equipment, and other supplies as needed.
• Assist with processing payroll transactions and timekeeping system.
• Complete required daily & weekly reports.
• Participate in regular food tastings in conjunction with the general manager and the culinary team to ensure that the food offered is of a consistently high standard.

Education and Experience

• High School/GED diploma
• A minimum of 1 year experience as a lead or supervisor preferred
• Previous experience in a fast-paced hospitality environment preferred
• Must be at least 21 years old.

Knowledge of

• Operational characteristics of a variety of restaurant tools and equipment.
• Commonly used restaurant procedures and restaurant software programs
• Occupational hazards and standard safety practices.
• Principles and practices of record-keeping.
• Principles and practices for providing high level of customer service.
• Budget management and cost controls
• Micros Point of Sale system or similar program
• Safe food handling procedures.
• Alcoholic beverage sale procedures and regulations.

Ability to

• Understand, interpret, and apply all pertinent laws, codes, regulations, policies, and procedures.
• Coach and mentor staff to meet performance and conduct expectations. Escalate to management concerns where coaching and mentoring is not enough to address the situation.
• Independently organize work, set priorities, meet deadlines, and follow up on assignments.
• Demonstrate strong customer service skills and establish, maintain, and foster positive and effective working relationships.
• Maintain records and files on work performed.
• Use English effectively to communicate in person, over the telephone, and in writing. Bilingual English/Spanish preferred.
• Ability to follow directions, efficiently coordinate functions with other teams to meet daily deadlines
• Motivation to contribute to the team and overall goals of the department
• Safely and effectively use, operate, and maintain equipment and tools.
• Effectively utilize a computer and basic Microsoft operations such as Word, Outlook, and Excel.
• Perform light to medium manual labor.

Licenses and Certifications

• Valid Driver’s License with a satisfactory driving record maintained throughout employment.
• California ServeSafe Certification
• California Responsible Beverage Service (RBS) Certification

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

Must possess:

• Strength, stamina, and mobility to perform light to medium physical work over the course of an 8+ hour shift.
• Vision to read printed materials and a computer screen and to distinguish colors.
• Hearing and speech to communicate in person and over the telephone.
• Walk, climb and descend stairs and traverse over uneven surfaces frequently in operational areas to perform assigned tasks.
• Finger dexterity needed to access, enter, and retrieve data using a computer keyboard, calculator, and to operate tools and equipment.
• Ability to frequently bend, stoop, kneel, reach, and inspect.
• Ability to lift, carry, push, and pull materials and objects weighing up to 50 pounds or heavier weights with assistance and/or the use of proper equipment.
• Ability to handle stressful situations with guests and/or staff.

Environmental Elements

• Work in both indoor and outdoor environments with moderate to loud noise levels.
• May work in controlled temperature conditions, cold and hot temperatures, or inclement weather conditions.
• Work near moving equipment and mechanical parts.
• Exposure to chemicals, mechanical and electrical hazards, and hazardous physical substances and fumes.
• Interact with individuals in interpreting and enforcing rules, policies, and procedures.

Working Conditions

• May be assigned an irregular work schedule, including weekends, early mornings, evenings, and holidays.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) of this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee(s) will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship.