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Restaurant Operations Supervisor

2 months ago

Kapolei, Hawaii, United States Mekiko Cantina Full time

Key Responsibilities:

As a vital member of our management team, you will be responsible for enhancing the dining experience by ensuring exceptional quality in food, beverages, and service. Your role will encompass:

  • Sales Enhancement: Drive revenue growth by maintaining the highest standards of food and service quality.
  • Operational Oversight: Supervise daily operations to guarantee compliance with quality and service benchmarks.
  • Staff Recruitment: Conduct initial interviews and provide recommendations for hiring to the General Manager and Chef.
  • Training and Orientation: Implement training programs for new employees in accordance with Mekiko training protocols.
  • Work Schedule Coordination: Collaborate with the Kitchen Manager and General Manager to develop weekly staffing schedules that align with business needs.
  • Team Supervision: Oversee team members to ensure all cleaning and maintenance tasks are completed to operational standards.
  • Communication: Maintain proactive communication with the General Manager and management team to ensure seamless operations.
  • Safety Compliance: Stay informed about and ensure adherence to all relevant safety, health, and sanitation regulations.
  • Operational Duties: Execute all necessary tasks for opening and closing the restaurant efficiently.
  • Cross-Functional Performance: Effectively perform in both Front-of-House (FOH) and Back-of-House (BOH) roles as scheduled.
  • Additional Responsibilities: Undertake other duties as assigned.

Front-of-House Responsibilities:

  • Manage the Bar, Host, Servers, Bussers, and Food Runners, ensuring top-notch service during meal periods.
  • Engage with guests to enhance their dining experience and oversee proper front door operations.
  • Act as the manager-on-duty in the absence of the General Manager.
  • Facilitate ongoing staff meetings to promote continuous training in service excellence and sales techniques.
  • Ensure strict adherence to health and safety standards to guarantee a safe environment for guests and team members.

Back-of-House Responsibilities:

  • Assist the Chef with daily operations and ensure quality control through thorough inspections.
  • Support the General Manager in receiving supplies and conducting line checks prior to service.
  • Expedite orders while monitoring food quality and timing.
  • Communicate effectively with staff to address daily operational needs and issues.
  • Supervise kitchen operations and staff performance in the Chef's absence.
  • Identify and report maintenance issues with kitchen equipment.

Note: Preference will be given to candidates residing on the island.