Restaurant Supervisor

Calvary Chapel Fort Lauderdale•Fort Lauderdale, FL

15d•Onsite

About The Position

At Calvary Chapel, we are called to make disciples of Jesus Christ by connecting people to God, people to people, and people to outreach. Our vision is to reach our community and change our world. As a staff member, it’s not what we do, it’s who we are. Your Passion: To oversee the Grill Ministry, while maintaining an environment that will facilitate fellowship. Communicates effectively with the Executive Chef, Grill General Manager and Leadership. Able to teach, train and disciple staff, as well as counsel and facilitate prayer and growth within the Grill staff. This person will be 100% committed to customer service. The Manager must rightly represent Calvary Chapel and Jesus Christ in a manner pleasing and glorifying to God. This position is responsible for the scheduling of employees, opening and closing of the Grill Restaurant, cash handling procedures, POS reports, and some accounting. Is responsible for interviewing volunteers & potential staff, and training of new hires. As well as ensuring all areas of preparation are covered (Front of the House and Back of the House). You are: Convinced a relationship with Jesus changes everything in a person’s life. Committed to keeping your family as your first ministry. Dedicated in your personal study of God’s Word. Consistently placing a high priority on worship and your personal prayer life. Obedient to God to take a Sabbath and make space for soul-keeping. Deeply compassionate towards people who are in need or hurting. A part of a healthy friendship community and accountability circle. An excellent steward of your personal finances ensuring you are giving your first fruits as we are commanded. Willing to give up personal pleasures and freedoms in order to live a life above reproach and that is aligned with our Leadership Covenant. Safe Staff Certified Willing to teach and have a teachable spirit

Requirements

Heart for the ministry
Strong interpersonal skills – being relatable to young children and school staff
A strong work ethic to set an example for our children
Patience, discernment, flexible, dependable and responsible
Ability to maintain a Christ-like attitude under any circumstance
The gift to communicate effectively with management, staff members, volunteers, teachers, teacher assistants, parents and students
Leadership qualities and organizational skills
Good time management skills
Previous Restaurant Management experience
Have an open flexible schedule and be able to travel for ministry needs

Nice To Haves

You love what you do and have fun doing it!
You have a green thumb; a knack for growing healthy plants indoors

Responsibilities

Coordinates daily Front of the House operations
Delivers superior service and maximizes customer satisfaction
Responds efficiently and accurately to customer complaints
Regularly reviews product quality and researches new vendors
Scheduling of employees/labor forecasting
Organizes and supervises shifts
Appraises staff performance and provides feedback to improve productivity
Estimates future needs for goods and restaurant management
Ensures compliance with sanitation and safety regulations
Manages the restaurant’s good image and suggests ways to improve it
Controls operational costs and identifies measures to cut waste
Promotes The Grill in the local community through word-of-mouth and restaurant events
Recommends ways to reach a broader audience (e.g. discounts and social media ads)
Trains new and current employees on proper customer service practices
Implements policies and protocols that will maintain future restaurant operations
Enforces restaurant standards
Counts POS drawers to the standard amount
Distributes the Count drawers, bank and set up morning registers
Completes deposits and coin request forms for accounting to pick up, along with any supplies needed from accounting
Oversees morning startup of Front of the House
Daily tracking of sales and meals per labor hour
Adheres to food quality and temperatures
Coordinates periodic department meetings with employees
Ensures equipment is functioning properly and heating/cooling properly
Ensures dining room, condiment stations, prep areas and serving line are thoroughly cleaned each day
Performs server check out procedures daily