Hospitality Supervisor

About the Role

Thrive Restaurant Group is a family-owned restaurant company with over 50 years in business. The Restaurant Hospitality Supervisor role is designed to prepare someone for restaurant management. The expectation is for you to learn the skills and leadership needed to be successful as a Manager someday.

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
• Monitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standards
• 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

Key Competencies

• People-first Orientation
• Developing Talent
• Guest Service
• Interpersonal Influence
• Problem Solving/Decision Making
• Execution of Brand Mindsets and Standards
• Leading by Example
• Operations Knowledge and Analysis
• Planning, Executing and Results Orientation
• Managing Performance
• Staffing and Development
• Managing Relationships
• Passion for Serving Others
• Integrity and Personal Ownership
• Self Management

Required 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

Working Conditions and Physical Requirements

• Able to work and verbally communicate effectively with other team members
• Able to engage the public in a positive manner
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours
• Able to work in a standing position for long periods of up to 6 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Able to work flexible schedules including evenings and weekends, generally 35-45 hours per week
• Able to travel quarterly intervals to required management meetings and or training sessions