Restaurant Supervisor

Responsibilities

• Support all aspects of restaurant operation, assume restaurant operation leadership when working as manager on duty
• Develop drink specials and collaborate on drink menu creation
• Partner with Director of F&B to ensure sales strategy and financial targets are achieved
• Support the hiring and training of restaurant and bar staff to ensure the flawless execution of fine dining standards
• Ensure proper food handling, alcohol management, cash handling, and workplace safety
• Perform the role of host, server, or bartender when business needs require
• Aid guests with reservations and honoring special requests, finding ways to maximize guest count while preserving the fine dining experience
• Address and resolve customer concerns, find opportunities to “surprise and delight” guests
• Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails
• Troubleshoot problems with point-of-sale systems
• Establish and maintain the order and inventory of alcohol
• Ensure compliance standards are met for all aspects of restaurant operations
• As assigned by Director of F&B, manage staffing and scheduling including assist with payroll preparation, in part by ensuring staff is properly clocking in/out and schedules are adhered to and labor costs are maintained within budget
• Perform Manager on Duty (MOD) coverage

Requirements

• Ability to bend, lift, push, pull up to 50 pounds

Qualifications

• 3 years of restaurant experience as bartender, server, and host preferred
• High school diploma
• RAMP Manager certification preferred
• ServSafe certification preferred
• Strong commitment to excellence in customer service
• Commitment to and knowledge of NEPA sourced food and beverage preferred
• Excellent communication skills
• Positive attitude and commitment to do whatever it takes
• Demonstrated ability to manage bar inventory, bar costs and controls
• Must be able to work nights, holidays, and weekends