Restaurant Operations Supervisor

2 weeks ago

Jackson, Mississippi, United States Shrimp Basket Full time
Summary/Objective
The Restaurant Operations Supervisor plays a crucial role in supporting the General Manager in fostering exceptional customer service standards.

This position encompasses various responsibilities essential for the effective functioning of the establishment, including analyzing business trends, enhancing sales and profitability through staff development, and managing expenses, shortages, and all facets of sales, merchandising, and inventory oversight.

Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Facilitates coordination between front-of-house and back-of-house operations.
  • Mentors, advises, and addresses employee performance, service, and attendance issues.
  • Ensures every customer enjoys exceptional service by cultivating a welcoming atmosphere, which includes greeting and acknowledging each patron, upholding high standards, possessing solid product knowledge, and all other elements of customer service. Reports any customer grievances to the General Manager and District Manager.

  • Maintains all merchandising standards, display presentations, signage standards, and monitors inventory levels.
  • Plans and assigns daily objectives, tasks, and responsibilities. Ensures proper completion through diligent follow-up.
  • Adheres to all company policies and procedures.
  • Oversees all financial responsibilities, including cash management (counting the drawer in the morning, making bank deposits, collecting cash from servers, balancing funds at closing), receiving (checking in shipments and organizing), inventory (placing orders), and payroll (calculating labor yield and percentages and communicating with the District Manager).
  • Performs any additional duties as assigned by the General Manager.
  • Attends required meetings.
Requirements
Competencies and Skills
  • Analytical and Problem-Solving Skills.
  • Leadership and Initiative.
  • Team Collaboration.
  • Customer-Centric Focus.
  • Time Management and Organizational Skills.
  • Stress Management and Composure.
  • Advanced mathematical, reading, and writing skills for documentation and forms.
  • Intermediate computer proficiency (MS Word, Excel, Outlook, Dropbox, Cloud-based Software, POS systems) and ability to operate office equipment (computer, fax machine, scanner, printer, phone).
  • Strong command of the English language, both oral and written, with the ability to communicate effectively with upper management, colleagues, and customers, including seeking clarification on tasks, policies, and procedures.
  • Ability to manage multiple tasks simultaneously.
  • Knowledge of workplace safety protocols.
  • Capability to operate and utilize all necessary equipment to run a restaurant, including ladders.
  • Ability to access all areas of the restaurant, including the sales floor, stock area, and register area.
  • Consistent attendance and punctuality with a positive attitude.
  • Completion of ServSafe Food Handler and Responsible Vendor training.
  • Must meet legal age requirements according to state regulations to serve alcohol.
Supervisory Responsibility
This position is responsible for leading and managing non-management employees within the restaurant.
Work Environment
This role operates in a restaurant setting, where the noise level can be elevated. Employees may encounter hazards such as cuts, slips, trips, falls, and burns. Frequent hand washing is mandatory. Work hours may vary based on business needs.
Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While executing the duties of this position, the employee is regularly required to communicate verbally and audibly. The employee frequently stands for extended periods, walks, stoops, crouches, kneels, uses hands to manipulate objects, and reaches with hands and arms. This position may require occasional lifting of items weighing up to 50 pounds.
Position Type/Expected Hours of Work
This position typically requires long hours and frequent weekend and evening shifts.

The Restaurant Operations Supervisor must be prepared to perform any and all duties of a Host, Bartender, Server, or Kitchen Helper as needed, along with any other responsibilities assigned by the General Manager.

Travel
Travel is primarily local during business hours, although some out-of-area and overnight travel may be anticipated.
Education and Experience
  • Completion of applicable health and/or alcohol compliance training.
  • High school diploma or GED.
  • Previous experience in a restaurant setting.
  • Experience in the customer service sector.

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