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Restaurant Supervisor
2 months ago
As a key member of the management team at Schwartz Brothers Restaurants, you will ensure the delivery of exceptional service to our guests. Your primary goal will be to uphold the restaurant's financial performance, quality standards, and overall guest satisfaction.
Key Responsibilities:
1. Drive sales growth by enhancing the sales capabilities of Team Members and fostering repeat patronage.
2. Manage operational efficiency by overseeing labor, minimizing waste, and adhering to safety protocols.
3. Uphold and promote the company's service standards, ensuring every guest experiences the Schwartz Brothers Way of hospitality.
4. Address and resolve guest concerns with professionalism and courtesy.
5. Oversee the quality of food and beverage offerings, ensuring compliance with company specifications.
6. Lead and mentor team members within your department, including hiring, training, performance evaluations, and disciplinary actions.
7. Enforce company policies and standards regarding cleanliness, safety, uniform compliance, and cash handling.
8. Conduct regular inspections of the restaurant and equipment to ensure adherence to health, safety, and hygiene regulations.
9. Complete administrative tasks as necessary to support restaurant operations.
10. Ensure compliance with all company policies and relevant local, state, and federal regulations.
Qualifications:
Knowledge, Skills, and Abilities:
- Must possess a Washington State MAST Class 12 or 13 permit and a food handler's card.
- Strong leadership and supervisory skills are essential.
- Excellent interpersonal abilities with a strong focus on customer service.
- Proficient in Microsoft Office Suite, including Word, Excel, and Outlook.
- Consistent in delivering high-quality food and superior service.
- Demonstrates genuine hospitality and service excellence.
- Ability to identify and nurture talent within the team.
- Extensive knowledge of food and wine is required.
- Professional appearance and demeanor are a must.
Education and Experience:
- A minimum of three to five years in a management role within a fine dining or similar full-service environment is preferred.
- High school diploma or GED is required; hospitality management certification or a college degree is preferred.
- Previous experience in the restaurant industry is necessary.
Physical Requirements:
- The role requires the ability to bend, twist, reach, stand, and walk for extended periods.
- Must be able to navigate all areas of the restaurant efficiently.
- Prolonged periods of sitting and working on a computer may be necessary.
- The work environment may be moderately loud.
- Flexibility in scheduling is required to meet operational needs.
- Frequent hand contact with water, sanitation solutions, and food products is expected.
Benefits:
- Discounted meals at our establishments.
- Bonus program based on performance.
- Paid vacation and sick leave.
- 401(k) plan with company matching.
- Comprehensive health, dental, and vision insurance.
- Opportunities for professional growth and development.
- Employee Assistance Program for personal and financial support.
- Community engagement through organized volunteer events.
Salary Range:
$72,000 - $76,000 per year
