Restaurant Supervisor

Radiate Hospitality•Palo Alto, CA

13d

About The Position

What We Look For... We are looking for a motivated and engaged Restaurant Supervisor to join our dynamic restaurant team. The Restaurant Supervisor will help assist the Restaurant Managers with the operating performance of the restaurant. The Key Responsibilities: Manage the daily operations of the facilities by establishing and maintaining quality and service standards and maximizing food and beverage profits under the direction of the Exec Chef and F&B Leader . Conduct pre-shift meetings to inform staff of daily events; review daily specials. Demonstrate & teach Legendary Customer Service skills. Assist team members in learning to anticipate guest needs. Assist the Exec Chef and F&B Leader to train, instruct & coach employees in the proper performance of their duties in service and safety and to support the career development of employees under their supervision. Respond appropriately to guest comments and ensure total guest satisfaction. Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed and report to the Exec Chef and F&B Leader . Report to work on time and in complete uniform as prescribed by your supervisor. At all times project a favorable image of the hotel to the public. Greet guests with a warm, friendly manner as they approach the dining room. Seat guests according to specific requests and seating floor plan, being aware of strengths and weaknesses of servers regarding station assignments. Continually survey the dining room to take an inventory of open tables. Keep up with assigned paperwork (server counts, complimentary meal listings, menu abstracting, etc.). Keep file cabinets neatly stocked with photocopies, ingredient lists, and time sheets. Ensure standards and appearance of the dining room, bar, and reception area. Ensure that proper scheduling and staffing levels are maintained; maintain a daily labor cost as outlined in the daily labor report. Inspect each server's station to ensure proper setup before opening to the public. Complete all items on the supervisor's checklist. Review weekly event orders and master prospectuses with the Exec Chef and F&B Leader . Review employee hours in a timely manner and maintain acceptable labor costs as noted in the daily manager's report. Update employees' timesheets in a timely manner and submit payroll as needed. Ensure that all staff receive timely performance reviews. Help coordinate monthly meetings with restaurant staff. Evaluate daily reports, analyzing server productivity, item usage, and cash control. Participate in menu planning and restaurant promotions. Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to the Exec Chef and F&B Leader . Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate. Follow established cash handling procedures. Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures. Keep the Exec Chef and F&B Leader promptly and fully informed of all problems or unusual matters of significance. Meet and exceed guest and team member expectations by providing excellent service and teamwork. In the absence of your Supervisor, perform any other job duties as requested by an Executive Committee Member or the Manager on Duty. Assist the General Manager, Operations Manager, and Exec Chef and F&B Leader with other duties as assigned.

Requirements

2-3 years' experience in food and beverage and/or restaurant management.
Computer literacy.
Strong communication skills required (Oral and Written).

Responsibilities

Manage the daily operations of the facilities by establishing and maintaining quality and service standards and maximizing food and beverage profits under the direction of the Exec Chef and F&B Leader
Conduct pre-shift meetings to inform staff of daily events; review daily specials.
Demonstrate & teach Legendary Customer Service skills.
Assist team members in learning to anticipate guest needs.
Assist the Exec Chef and F&B Leader to train, instruct & coach employees in the proper performance of their duties in service and safety and to support the career development of employees under their supervision.
Respond appropriately to guest comments and ensure total guest satisfaction.
Monitor performance of the restaurant through analysis of guest feedback and financial results.
Initiate corrective action as needed and report to the Exec Chef and F&B Leader
Report to work on time and in complete uniform as prescribed by your supervisor.
At all times project a favorable image of the hotel to the public.
Greet guests with a warm, friendly manner as they approach the dining room.
Seat guests according to specific requests and seating floor plan, being aware of strengths and weaknesses of servers regarding station assignments.
Continually survey the dining room to take an inventory of open tables.
Keep up with assigned paperwork (server counts, complimentary meal listings, menu abstracting, etc.).
Keep file cabinets neatly stocked with photocopies, ingredient lists, and time sheets.
Ensure standards and appearance of the dining room, bar, and reception area.
Ensure that proper scheduling and staffing levels are maintained; maintain a daily labor cost as outlined in the daily labor report.
Inspect each server's station to ensure proper setup before opening to the public.
Complete all items on the supervisor's checklist.
Review weekly event orders and master prospectuses with the Exec Chef and F&B Leader
Review employee hours in a timely manner and maintain acceptable labor costs as noted in the daily manager's report.
Update employees' timesheets in a timely manner and submit payroll as needed.
Ensure that all staff receive timely performance reviews.
Help coordinate monthly meetings with restaurant staff.
Evaluate daily reports, analyzing server productivity, item usage, and cash control.
Participate in menu planning and restaurant promotions.
Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to the Exec Chef and F&B Leader
Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate.
Follow established cash handling procedures.
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures.
Keep the Exec Chef and F&B Leader promptly and fully informed of all problems or unusual matters of significance.
Meet and exceed guest and team member expectations by providing excellent service and teamwork.
In the absence of your Supervisor, perform any other job duties as requested by an Executive Committee Member or the Manager on Duty.
Assist the General Manager, Operations Manager, and Exec Chef and F&B Leader with other duties as assigned.