F+B Supervisor - FT, Upscale experience required - days, nights, weekends

What You'll Do

• Work in collaboration with restaurant management in crafting an exciting, innovative, and memorable dining experience for all guests.
• Lead a well-rounded and knowledgeable front-of-house team.
• Proper guest service requires an employee staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest.
• You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Some Of Your Responsibilities Include

• Lead service education through daily line-ups; new staff training programs; ongoing development programs and seminars; daily evaluation of restaurant service performance; employee discussion and evaluations; coordination of timely food production.
• Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
• Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
• Communicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open.
• All personnel should receive regular, timely, and honest evaluations of their performance and potential.
• Monitor the cleanliness of the restaurant internally and externally.
• Cook with Chef to coordinate kitchen cleanliness.
• Cook with Chef to coordinate service area maintenance when necessary.
• Supervise all non-supervisory employees.
• Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.

What You Bring

• 1 year of experience in a similar supervisory role is preferred.
• Passion for crafting and personalizing guest experiences.
• Highly motivated and flexible, with the ability to take initiative.
• Food Handler and Alcohol Awareness Certifications (if applicable).
• Able to prioritize multiple tasks in a dynamic environment.
• Able to learn, retain, and present product, menu, and allergy information to guests.
• Knowledge of or ability to learn the restaurant point-of-sale system.
• Excellent communication and presentation skills.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.