Restaurant Supervisor

Essential Duties

• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and restaurant facilities are kept clean, well stocked, and organized.
• Cheks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
• Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Greets guests at tables to ensure complete satisfaction and attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates revenue forecasts and reports.
• Maintains restaurant budget.
• Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but are not limited to: Food and Beverage Supervisor, Host, Server, Cashier.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.

Physical Demands

• Frequently stands, walks, talks, and hears.
• Regularly uses hands, reaches with hands and arms.
• Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, tastes, or smells.
• Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds.

Environment/Noise

• Occasionally works in extreme heat, wet, or humid conditions (non-weather).
• Occasionally works in outdoor weather conditions.
• Noise level is moderate.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. associates may be required to communicate with English-speaking customers or co-workers, and the manuals for the equipment associates may use are in English).
• Must meet state age requirements for handling alcoholic beverages.
• Working knowledge of wine, spirits, and regional cuisines.
• Demonstrates leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution skills.
• Strong multi-tasking, organizational, and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrates a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Outlook.
• Ability to maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls, and financial back office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors.