Restuarant Supervisor

Effectively supervise and train staff to ensure service is provided to all guests in the three meal restaurant and Room Service.

Essential Functions and Responsibilities

• Oversees, supervises and performs all opening and closing duties as listed on side work assignment sheet
• Greets and seats guests and ensures total guest satisfaction
• Oversees employees and operation ensuring organization, cleanliness, proper maintenance and supplies
• Checks and maintains par levels through ordering and approval of orders
• Ensures profitability by controlling expenses, reducing breakage and guest satisfaction
• Reports any unsafe work conditions and takes appropriate measures to correct
• Ensures proper handling of guest checks and payment transactions
• Intercedes and/or fills in for employees should the need occur
• Regular attendance in conformance with standards
• May be required to work varying schedules to reflect business needs
• Required to attend all training sessions and meetings

Supportive Functions and Responsibilities

• Executes emergency procedures in accordance with hotel standards.
• Attends scheduled meeting and training classes
• Know and enforces hotel policies, procedures, standards and ABC regulations including grooming, service and emergency
• Complies with hotel policies and rules and uniform and grooming procedures
• Encourages a positive attitude among employees and treats other employees and guest with courtesy and respect
• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to the guests, management, and fellow employees

Qualifications

Required:

• Understanding of all front of house positions in a three meal food and beverage outlet to include server, host, bartender and server assistant
• Able to work a flexible schedule including night, weekends and holidays.
• Proven, professional written and oral communication skills.
• Excellent organizational skills

Preferred:

• Knowledge of food and beverage trends
• Knowledge of Micros systems
• TIPS certified

Education:

• Minimum of high school degree or GED. Two or four year degree in Hospitality Management preferred.

Experience:

• Minimum one year as a Restaurant Supervisor in a similar sized food and beverage operation in either an independent restaurant or hotel restaurant setting
• Must have at least four years experience in a three meal upscale restaurant setting, practical experience in all front of house positions

Licenses or Certificates:

• TIPS certified