Restaurant Supervisor

Responsibilities

• Perform all duties of any FOH staff member, as needed.
• Understands and can accurately explain menu details including specials in regard to the preparation method, ingredients, portion size, and side items accompanying the dish.
• If employees or guests ask, specify substitutions for items on the menu.
• Verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Trains new hires in the service style of the Company and ensures standard operating procedures including safety and sanitation expectations.
• Sets daily side work and running side work for kitchen staff to ensure the restaurant runs efficiently.
• Oversees cleanliness of staff in all areas of the restaurant and quickly corrects and reports any health hazards and code violations.
• Instructs designated personnel to rectify any cleanliness/organization deficiencies.
• Ensures that all servers and crew members are checked in and out properly according to company policies.
• Affords assistance in seeking to provide staff coverage in case of employee absence and adjusts staffing as necessary to meet business demands.
• Communicates with the manager regarding any operational updates or concerns that would affect the business.
• Resolves customer complaints promptly and according to company guidelines.
• Ensures that staff report to work as scheduled while working with management in documenting any late or absent employees.
• Attends designated meetings and training.
• Passes all certification/training exams pertaining to job title.
• Good mathematical skills and basic computer knowledge.
• Takes cash payments in exchange for services rendered.
• Processes credit and debit card payments following training procedures.
• Counts cash in the cash register at the end of each shift and ensures that it balances.
• Sorts, counts and wraps currency and coins and prepares for being deposited to the bank.
• Ensures that there is sufficient change available at the beginning of each day.
• Reports all necessary operational information to the Manager at the end of each day.
• Ensures that operations are MWR compliant.
• All other duties as assigned.

Qualifications

• Must be able to read and communicate in English clearly and effectively.
• Must be at least 18 years of age with a valid driver’s license and clean driving record.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.
• Must be reliable and punctual.
• Must be able to work well with others.