Restaurant Supervisor - New Opening!

Landmark Hotel Group•Suffolk, VA

1d•Onsite

About The Position

Responsible for the areas of product quality, service and profitability of the restaurant. This position entails active supervision and "hands on" guest service in the outlet. The Restaurant Supervisor is expected to have direct involvement with guests and employees. This is a hands on position that requires active, vigorous leadership, including maintaining a professional and ethical image for the Restaurant.

Requirements

Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness, and work with a minimum of supervision.
Ability to remain stationary at assigned post for extended periods of time.
Ability to provide clear and pleasant telephone communication.
Ability to provide legible communication.
Ability to communicate in English with guests/visitors and hotel staff to their understanding.
Ability to follow detailed instructions.
Ability to use abstract mathematical calculations.
Ability to focus on details and resolve numerical problems.
Ability to input and access information into the P.O.S. System.
Ability to prioritize, organize and follow-up.
Ability to perform job functions with minimal supervision.
Ability to provide strong interpersonal leadership and a caring attitude toward employees.
Ability to provide employee support in a rapidly changing environment.
Ability to maintain concentration in a noisy environment with high pedestrian traffic
Ability to maintain confidentiality of guest information and pertinent hotel data
Ability to promote positive relations with guests and staff alike
Ability to work cohesively with other departments and co-workers as part of a team
Successfully complete the TIPS Program within six weeks of hire
12 months in a position requiring skills/abilities similar or equal to that of a Restaurant Supervisor.
Prior experience in guest relations and/or restaurant.
High School Diploma or equivalent

Responsibilities

Comply with comment card system.
Discuss results with employees.
Take corrective action when necessary.
Assist in processing all new hire information.
Direct the New Hire Task Sheet process for restaurant members.
Adhere to and assist in appropriate training and certification programs for all restaurant team members.
Assist in the coaching and counseling of restaurant employees on a consistent basis to ensure a healthy, prompt communication flow.
Assist with complying with the company standard for progressive discipline as necessary.
Comply with all company policies in the area of personnel administration and human resources.
Assist in conducting monthly meetings for the restaurant staff with a focus on guest service, property priorities, employee concerns, safety/security issues, etc.
Assist in the development of restaurant staff employee schedules and labor projections.
Achieve productivity goals.
Attend weekly Food & Beverage staff meeting as required.
Assist in the development and implementation of the promotional/sales plan for the restaurant to achieve the Departments' financial goals.
Assist in the implementation of all marketing programs.
Participate in the development of these programs.
Assist in the development, implementation, and utilization of appropriate franchise promotional programs.
Assist in the implementation of the company's menu programs in the restaurant.
Assist in the development of revenue projections based on historical research and future planning.
Assist with the cross-training of selected staff members.
Ensure tip report control.
Ensure shift side work is completed.
Check and stock wines during PM shift.
Ensure maintenance of all restaurant and room service stock.
Ensure the maintenance of company cleanliness standard.
Input menu files
Input personnel files
Re-boot computer when necessary
Update "86" items on board, to Manager and to Chef.
Report call-outs and late arrivals to Manager.
Report special functions from Reservation Book to Manager.
Assign designated servers as needed.
Report to Manager all voids, promo checks or cash problems.
Using established reporting procedures, communicate maintenance needs to Engineering Department.
Assist as needed, in all restaurant positions, to provide maximum guest satisfaction.
Active participation on Safety and Quality Teams.
Sign voids or promo checks in absence of Manager.
Act as Food and Beverage Supervisor in the absence of other Food and Beverage Managers.
Assist immediate Manager as directed.