About the position
As an Outlet Supervisor at Sea Island, you create and maintain an atmosphere of anticipatory service, ensuring an exceptional experience for all members and guests. You are a gracious ambassador for Sea Island with every interaction. You live and share your passion for genuine hospitality while developing and inspiring others in your commitment to enriching lives. In this leadership role, you work in conjunction with the Restaurant Manager to provide vision and direction in planning, communicating, administering, and financially controlling the overall operations of the outlet, promoting teamwork, maximizing productivity, and fostering an environment in which team member contributions are valued and respected. You also assist the Executive Chef and Culinary Supervisor in the organization and control of food production and food service.
Responsibilities
- Guide, coach, counsel, develop, and train direct reports.
- Assist with the scheduling and supervision of all Bartenders, Food Servers, Server Assistants, and Food Runners.
- Maintain complete and current knowledge of menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
- Ensure all culinary and service staff are aware of the importance of food freshness and handling, preparation, cooking, presentation, service, opening and closing, storage, inventory and ordering, cleanliness, and food quality.
- Follow correct purchase system procedures to order and inventory the supplies of all outlet food, beverage, and sundries.
- Maintain knowledge of and strictly abide by state liquor regulations, verifying age for purchase of alcohol and limiting liability related to customers' excessive drinking.
- Ensure all areas are clean and organized by establishing cleaning procedures and schedules to exceed minimal standards established by local health regulations.
- Help resolve service issues in a timely and positive way, following up as needed.
Requirements
- Two years previous supervisory experience in a high-volume restaurant
- Must be at least 18 years of age (Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages)
- Current ServSafe Certification (food handling and alcohol service) or ability to obtain certification upon hire
- Aptitude and ability to accurately use and maintain current knowledge of the restaurant POS (point-of-sale) system
- Safety mindset; knowledge of chemicals used in commercial kitchens/dining
- Physical strength and stamina to perform a food service role, maintain ongoing, prolonged physical activity throughout a scheduled day to include lifting 50+ pounds
- Ability to kneel, crouch, squat, stand, sit, balance, reach, stretch, bend, push, pull, and walk for prolonged periods
- Timeliness and flexibility - you agree to work a flexible schedule, including weekends, early mornings, evenings, and holidays
- Excellent communication skills in English, both written and verbal
