Supervisor Team Lead

About the role

To provide efficient management of location to ensure excellent QSC (Quality, Service & Cleanliness) & overseeing all areas of operation in the absence of Restaurant Manager.

Responsibilities

• Ensure daily operations are conducted per established policies and procedures.
• Ensure the restaurant is stocked with adequate products in warmer, showcases, and steam table; check all products for freshness.
• Ensure proper opening and closing procedures are carried out in the absence of the Restaurant Manager; ensure the timely opening of the restaurant.
• Supervise employee activities and ensure quality, service, and food safety procedures are being followed.
• Assist at the front of the house with customer service.
• Assist in management and ordering of stock; conduct daily, weekly, and monthly inventory counts and balancing of stock to assist in reduction of food waste; follow standard operating receiving and storage procedures.
• Follow proper food handling guidelines and ensure that all the local Health Department policies and procedures are being met.
• Assist in maintaining a clean and sanitary environment.
• Assist in achieving same-store sales goals.
• Ensure all cash procedures are being followed, transactions are processed efficiently and daily close out cash sheets are balanced; ensure safe funds are balanced and the safe log completed daily.
• Ensure customer complaints are recorded, attended to promptly, and reported.
• Assist in training of new employees.
• Assist in local store marketing (ensure promotional posters installed correctly in the restaurant).
• Perform any other duties that may be assigned.

Requirements

• A minimum of a Diploma in Supervisory Management or equivalent.
• A minimum of one (1) year experience at the supervisory level.
• A current NYC Food Handler Permit/ServSafe Food Handler Permit mandatory.

Skills

• Knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations or have previously operated at a supervisory level.
• Ability to communicate and understand the predominant language(s) of the restaurant's trading area.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Ability to work in a standing position for long periods; ability to reach, bend, stoop, and frequently lift up to 50 pounds.

Hygiene and Deportment

• Cover hair at all times.
• Wear the proper uniform, including name tag, at all times.
• Ensure that nails are kept short and clean; no nail polish.
• Exhibit good hygiene at all times.
• Wear full shoes at all times; no slippers.

Performance Criteria

• Sales targets are achieved.
• The profitability goal of the restaurant is achieved and maintained.
• The restaurant maintains excellent assessment ratings.
• Customers are provided with the highest level of service, and there is repeat business because of this factor.
• A high level of initiative, flexibility, and dependability is displayed at all times.
• The job is performed with professionalism and integrity.