The posting
Job Description
Responsible for the effective use of all assigned personnel to achieve maximum operating results, revenue tracking and cost of sales control. The Restaurant Supervisor provides directions to staff on an assigned shift
Responsibilities
- Responsible for interviewing, training, and selecting employees for the department
- Conduct Performance Reviews in accordance with policies and procedures; provide feedback; coaching and development guidance as needed.
- Review, analyze and make recommendations with respect to wage increases; promotions, or demotions as needed.
- Responsible for planning, supervising and monitoring the work of the team members in assigned area(s).
- Supervises the day-to-day operation of the assigned outlet in accordance with established policies and procedures.
- Controls operations according to standards and guidelines.
- Ensures that available facilities are adequate for the performance of duties by assigned personnel.
- Maintains and instructs assigned personnel as to safety and sanitation policies and procedures; ensures hazards are eliminated.
- Monitors appearance of food served and communicates deviations from standard to the Kitchen Supervisor.
- Prepares and coordinates the periodical performance reviews of assigned personnel.
- Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established limits.
- Demonstrates expertise in all service standards and clearly communicates expectations to team members.
- Rigorously hold all team members accountable for always exhibiting all service standards and ensuring they know the value that these behaviors create for the guests, employees and Company
- Models a passion for the Company mission, vision and values as well as inspiring team members to do the same.
- Executes the Service Recovery model at a proficient level as well as ensuring all team members are empowered to efficiently utilize the tools of the service recovery model.
- Must be an expert on how customer service is measured and be able to articulate service scores to team members.
- Must be an effective coach and developer of team members by using the leader coaching skills to get, guide and root for employees.
- Works to improve service breakdowns to minimize or prevent impact to our guests and/or employees.
- Creates onboarding training experiences for new hires to set them up for success.
- Creates and updates training and development tools
- Motivates the team to work toward peak performance
- Consistently manages employee labor through efficient scheduling and staffing to business volume and demand
- Demonstrates ways of reducing costs when executing inventories and ordering
- Must think creatively and innovatively to always identify cost savings opportunities
- Train department trainers to execute top notch training for new hires
- Must be computer literate in Microsoft Office and Excel to complete computer related tasks
- Responsible for monitoring legal compliance with federal, state and gaming laws.
- Performs assigned input work in compiling annual budgets.
- Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.
- Assists with the execution of Banquet services.
- Other duties as assigned.
- May be required to perform the duties of culinary team as needed
Qualifications
- Advanced degree preferred or equivalent technical training in food and beverage
- Four years’ restaurant industry work, including two years’ supervision, is preferred.
- Two years’ experience or certification in food preparation is preferred.
- Must be able to get along with co-workers and work as a team.
- Must be able to read, write, speak and understand English.
- Must present a well-groomed appearance.
- Must have the ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
- Must be physically mobile with reasonable accommodation
- Able to respond to visual and auditory cues
- Able to bend, stoop, stand and walk for periods up to 10-hour shifts
- Able to work in areas containing secondhand smoke, high noise levels and bright lights
- Must be able to lift up to 50 lbs. (bus tubs with used glassware)
- Must be able to work at a fast pace and in stressful situations.
- Must be able to respond to visual and aural cues.
- Must be able to tolerate working outside in very hot temperatures including but not limited to working the pool area.
