Restaurant Supervisor

Position Title: Restaurant Supervisor

Reports to: Rest. Manager, Assistant Rest. Manager Status: Non-Exempt

Principal Responsibilities:

Assists the Restaurant Manager(s) with the management, direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

Essential Functions:

• Trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant.
• Schedules and directs staff in their work assignments.
• Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.
• Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout front of the house to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges the appearance and taste of products, and checks preparation methods to determine quality. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner.
• Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas.
• Participates in marketing efforts of restaurants, creates menu ideas.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, department meetings, staff meetings, etc.
• This position may participate in the hotel's Manager of Duty program, which may require occasional weekend stayovers and full responsibility for the hotel.
• Participate in community public relations for the restaurants and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

PHYSICAL REQUIREMENTS:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key: Rare, Occasional, Frequent, or Constant

Physical Activity Frequency

Sitting Occasional

Walking, Standing Frequent

Climbing Stairs Occasional

Crouching/Bending/Stooping Occasional

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smelling Frequent

Tasting Frequent

Lifting/Carrying (50 lbs.) Occasional

Travel Rare

OTHER DUTIES

Assimilate into the Packard culture through understanding, supporting and participating in all elements of corporate policies. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Packard from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

• None

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

• Host/Greeter
• Server
• Busser
• Runner
• Bartender

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of restaurant operations and preparation techniques
• Knowledge of beverage operations and wines
• Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems
• Ability to work under pressure and deal with stressful situations during busy periods
• Ability to access and accurately input information using a moderately complex computer system
• Interpersonal skills to provide overall guest satisfaction

QUALIFYING STANDARDS

Education

High School graduate or equivalent required.

Two-year college degree in Hotel and Restaurant Management preferred.

Experience

At least two years' experience in related field required.

At least five years' experience in related field preferred.

Licenses or Certificates

Food Service Sanitation Certificate, Alcohol Service Permit (if state-required), CPR Certification, and/or First Aid Training preferred.

Grooming

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.