Restaurant Supervisor

About the role

The Restaurant Supervisor oversees the daily operations of the restaurant and leads property banquet services. This position ensures a positive dining experience for guests and manages all aspects of banquet planning and execution.

Responsibilities

• Greet and welcome guests with a warm and friendly demeanor.
• Ensure prompt and courteous service throughout the dining experience.
• Address customer inquiries, concerns, and special requests promptly and professionally.
• Maintain guest satisfaction by monitoring and taking corrective actions when necessary.
• Supervise and motivate front-of-house staff, including servers, hosts/hostesses, and bartenders.
• Provide training and mentorship to new team members.
• Afford staff scheduling, ensuring adequate coverage during peak hours.
• Collaborate with kitchen and bar staff to ensure coordination between the front and back of the house.
• Monitor inventory levels for front-of-house supplies and report replenishment needs.
• Ensure compliance with health and safety regulations.
• Conduct regular inspections of dining areas and service stations to maintain cleanliness and order.
• Handle guest feedback and complaints effectively, striving for resolution and guest satisfaction.
• Lead the planning, setup, and execution of property banquets and special events.
• Work closely with clients to understand their banquet requirements, including menu preferences, seating arrangements, and special requests.
• Cook kitchen and service teams to ensure smooth food and beverage service during events.
• Oversee banquet setup, ensuring that tables, décor, and overall aesthetics meet the event's requirements.
• Supervise banquet staff, including servers and event coordinators, ensuring adherence to event timelines and service quality.
• Conduct post-event evaluations and address any guest concerns.
• Monitor inventory and prepare for upcoming events by ordering necessary banquet supplies, such as linens, tableware, and decorations.
• Ensure banquet events comply with health and safety regulations and meet company quality standards.
• Promote special promotions, events, and loyalty programs to enhance both restaurant and banquet guest experiences.
• Build rapport with regular customers and banquet clients, ensuring a personalized experience.

Requirements

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Experience in event or banquet management is a plus.
• Ability to manage multiple events and teams simultaneously.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant management experience required.
• Successful completion of corporate training program required.

Skills

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits

Equal opportunity employer. Harrison Group is committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences.

Pay

$18 - $20 per hour based on experience.

Schedule

Variable schedule to accommodate the demands of the restaurant and banquet operations.