Restaurant Floor Supervisor

Kimpton Hotels & Restaurants•Manchester, VT

23h•Onsite

About The Position

This role is responsible for collaborating with restaurant management to create an exciting, innovative, and memorable dining experience. The supervisor will lead a well-rounded and knowledgeable front-of-house team, ensuring proper guest service through thorough training in service etiquette and product knowledge, and by meeting guest needs. The supervisor will act as an advocate for the restaurant, create personalized guest experiences, and build relationships that encourage repeat business.

Requirements

Passion for crafting and personalizing guest experiences.
Highly motivated and flexible, with the ability to take initiative.
Food Handler and Alcohol Awareness Certifications (if applicable).
Able to prioritize multiple tasks in a dynamic environment.
Able to learn, retain, and present product, menu, and allergy information to guests.
Knowledge of or ability to learn the restaurant point-of-sale system.
Excellent communication and presentation skills.
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

1 year of experience in a similar supervisory role is preferred.

Responsibilities

Lead service education through daily line-ups, new staff training programs, ongoing development programs and seminars, daily evaluation of restaurant service performance, employee discussion and evaluations, and coordination of timely food production.
Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Communicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open.
Help to fill any open positions with qualified candidates. All personnel should receive regular, timely, and honest evaluations of their performance and potential.
Monitor the cleanliness of the restaurant internally and externally.
Coordinate kitchen cleanliness with Chef.
Coordinate service area maintenance when necessary.
Supervise all non-supervisory employees.
Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.