Restaurant Operations Supervisor

1 week ago

Miami, Florida, United States HRC MIAMI Full time
Job Overview

Company Background

HRC MIAMI is a prominent player in the hospitality industry, renowned for its vibrant atmosphere and exceptional guest experiences. With a commitment to excellence, we operate a variety of dining venues that emphasize quality service and a unique ambiance.

Role Summary

The Front of House Supervisor plays a crucial role in supporting the daily operations of our restaurant, ensuring a high level of guest satisfaction while contributing to overall sales growth. This position involves collaborating with bartenders, servers, hosts, and bussers to maintain operational standards and uphold the brand's core values.


Key Responsibilities

  • Mentor and guide team members to become brand ambassadors, delivering outstanding customer service.
  • Welcome employees at the start of their shifts to foster a positive work environment.
  • Provide ongoing verbal recognition and constructive feedback to staff.
  • Encourage a positive atmosphere through effective communication and motivation.
  • Keep staff informed about restaurant policies and procedures.
  • Work closely with management to assess operational procedures and enhance efficiency.
  • Train employees to make informed decisions regarding guest service, adhering to company standards.
  • Monitor staff performance and ensure compliance with established procedures.
  • Enforce safety, sanitation, and security protocols among team members.
  • Gather feedback from customers and staff to identify strengths and areas for improvement.
  • Develop and adjust weekly work schedules based on operational needs.
  • Maintain a professional demeanor with all stakeholders.
  • Act ethically to uphold the company's reputation.
  • Engage in sustainability initiatives as part of our commitment to the environment.
  • Demonstrate a proactive approach to personal and professional development.

This job description outlines the essential functions of the position; it is not exhaustive of all tasks that may be assigned.


Qualifications

Experience and Education

  • Minimum of 2 years in a supervisory capacity within a high-volume, full-service restaurant environment.
  • Strong understanding of food safety and handling practices.
  • Previous bartending experience is advantageous.
  • Experience in training and development is a valuable asset.

Skills

  • Creative problem-solving abilities and a willingness to share innovative ideas.
  • Genuine passion for customer service and hospitality.
  • Excellent verbal and written communication skills.
  • Strong business acumen and practical judgment.
  • Ability to diagnose issues and implement effective solutions.
  • Strong listening skills and the ability to communicate complex ideas clearly.
  • Capability to present information effectively in various settings.
  • Fluency in English is required; additional language skills are a plus.
  • Lead by example, embodying the company's core values.
  • Ensure food and beverage quality meets established standards.
  • Maintain adequate coverage for all aspects of front-of-house operations.

Physical Requirements

  • Ability to navigate the restaurant and corporate environment, including standing, walking, and bending for extended periods.
  • Capacity to sit for prolonged durations.
  • Ability to perform repetitive movements with hands and arms.
  • Effective verbal communication and auditory perception.
  • Manual dexterity and coordination.
  • Ability to lift and carry objects up to 10 pounds.
  • Ability to tolerate various environmental conditions.
  • Willingness to travel as required.

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