J1 Restaurant Supervisor

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;

With Restaurant Managers and Chef

• 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

• Identify attractive and developable personnel and provide necessary training as positions open.

All Personnel Should Receive Regular, Timely, and Honest Evaluations of Their Performance and Potential

Maintain Cleanliness of the Restaurant Internally and Externally

• Coordinate kitchen cleanliness with Chef.
• Coordinate service area maintenance when necessary.

Supervise All Non-Supervisory Employees

• Absorb and direct work;
• appraise performance;
• reward and coach employees;
• address complaints and resolve problems.

Assist with Interviewing, Hiring, and Training Employees

Plan, Assign, and Direct Work

Appraise Performance

Reward and Coach Employees

Address Complaints and Resolve 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.