Restaurant Supervisor

Job Description

Restaurant Supervisor

Reports to: Restaurant Manager

Supervises:  Restaurant Staff 

Job Summary 

Supervises food and beverage service in the restaurant. Provide informal and fast-casual services. Maintain cleanliness. Assists Manager with employees, touching tables, ordering supplies, implementing controls and effectively ensuring that budgeted revenue goals are maintained.

Knowledge, Education, Core Competencies and Abilities

• High school graduate or equivalent or 2 years work-experience equivalent
• Must be at least 19 years of age to serve alcohol.
• Proven track record in successfully assisting in fast-casual dining.
• Ability to prepare and/or serve foods and beverages and supervise employees.

• Ability to develop and maintain awareness of occupational hazards and safety precautions.
• Knowledge and ability to perform required role during emergency situations.

• Begin membership local, regional, national or other professional associations.
• Maintains a high level of guest contact throughout service hours.
• Trainer experience preferred
• TOAST system preferred
• Microsoft Office preferred
• Good written and verbal skills

Essential Functions

• Maintains ongoing dialogue and rapport with guests through recognition, communication and follow-through.
• Ensures the highest standards for food, beverage, catering, and community services.
• Participates in selected community activities to broaden the scope of the restaurant’s operation by fulfilling the public mission of the restaurant as a participating member of the community.
• Attends management and staff meetings as scheduled.

• Provides food and beverage service according to restaurant standards.

• Maintains cleanliness of production and service equipment and of production, storeroom,
   service and other areas.
• Ensures foods are held at safe storage temperatures.
• Supervises personnel to assure highest productivity and conduct.
• Ensures that required revenue control procedures are consistently used.
• Encourages/delegates assignments during off-peak periods, as needed.
• Monitors labor; evaluates schedules and sustains proper staffing requirements
• Secures and protects the restaurant’s assets, including intellectual property and brand, and enhances the brand equity
• Complies with applicable health, alcoholic beverage, fire and other laws and requirements.
• Produces daily or meal-period revenue analysis and other point-of-sale (POS) reports.
• Makes product suggestions to staff to increase sales and heighten guest satisfaction.
• Assists with the production and service of food and beverage products, as necessary.
• Interviews, trains, supervises, schedules, evaluates, coaches assigned staff.
• Receives and resolves complaints applicable to the restaurant.
• Assists in tracking all Front-of-House products, supplies, small equipment and other items.
• Provides feedback and assists in updating procedures manual for the restaurant.
• Consistently complies with the restaurant policies and procedures for the service of alcoholic beverages for guests.
• Suggests menu additions based on member and guest requests.
• Adheres to established media policies.
• Completes other appropriate assignments made by the Restaurant / General Manager

Licenses and Special Requirements

• Alcoholic beverage certification preferred
• Food Safety Manager certification preferred

Work Context-Physical Requirement  

• Be able to stand and walk for up to 12 hours at a time
• Required to walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
   and twist or reach.
• Be able to push, pull, lift and carry boxes and packages of up to 50 pounds unassisted; 175lbs assisted carry
• Full availability, including weekends and holidays
• Must be able to handle hot and cold interior and outdoor conditions.
• Continuous repetitive motions.