Hospitality Supervisor

Responsibilities

• Lead and oversee the operation of the restaurant dining room and kitchen
• Assist the Managers with recruiting, leading, training, and developing the hospitality team to mastery of their roles (trainers, bartenders, servers, hosts)
• Actively lead by providing vision, coaching, and feedback around the guest experience to ensure friendly and efficient service
• Foster team cohesiveness and positive team working environment
• Oversee opening and closing activities
• Ensure excellent customer service
• Ensure cleanliness and sanitation
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all security procedures
• Ensure compliance with all alcoholic beverage regulations
• Monitor and assist with Team Member duties during peak times to expedite service
• Investigate and resolve guest complaints regarding food quality, service, or accommodations
• Report personnel problems to Managers including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
• Adhere to state and federal regulations
• Explore opportunities to add value and make a difference through job accomplishments
• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Perform manual service or maintenance tasks as needed
• Learn administrative and accounting duties according to standard company policy, including forecasting, scheduling, budgeting, labor management, inventory management, and more
• Other duties as assigned

Qualifications

• Previous experience in a casual dining restaurant
• Minimum one (1) years of experience in a supervisory role
• Able to make decisions
• Able to identify and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff
• Able to monitor processes, materials, and resources
• Able to operate, repair, and maintain equipment
• Able to perform administrative tasks
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment