Title: Supervisor

Reports to: Manager

Summary of Position:  

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

 

Duties & Responsibilities:

§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

§ Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

§ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

§ Fill in where needed to ensure guest service standards and efficient operations.

§ Continually strive to develop your staff in all areas of managerial and professional development.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

§ Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

§ Provide advice and suggestions to  Manager as needed.


Qualifications:

§ Be 21 years of age.

§ Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.

§ Have knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations and/or assistant management positions.

§ Possess excellent basic math skills and have the ability to operate a cash register or POS system.

§ Be able to work in a standing position for long periods of time (up to 8 hours).

§ Be able to reach, bend, stoop and frequently lift up to 50 pounds.

§ Must have the stamina to work 40 to 50 hours per week.

§ Must be able to work weekend days and nights