Restaurant Supervisor

Cape Resorts•Cape May, NJ

4d•$20 - $25•Onsite

About The Position

Dining Room Supervisor responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Duties to include but not limited to: Assist with the coordination of daily Front of the House and Back of the House restaurant operations. Assist with interviewing, hiring, and recommending the termination of restaurant staff in conjunction with company policies and with approval of upper management. Assist with training new and current employees on proper customer service practices. Appraise staff performance and provide feedback to improve productivity which may include disciplinary action. Assist with making servers schedules in a timely and orderly fashion based on the demands of the restaurant. Ensure that uniform/grooming standards are being met and maintained. Maintain the quality controls and service standards of the dining room and employees. Assist with the implementation of policies and protocols that will maintain future restaurant operations. Deliver superior service and maximize customer satisfaction. Oversee and maintain an efficient and effective seating method ensuring timely seating of guests, as well as maximization of indoor/outdoor dining room seating areas. Act as a liaison between kitchen and floor staff. Assist the servers with running of food, retrieving wine, etc. Work with Executive Chef to make sure the flow of food from kitchen to dining room is smooth and timed to ensure maximum efficiency. Ensure compliance with sanitation and safety regulations Coordinate delivery of food order takers and runners for consistent and timely delivery to the beach, ensuring Pool & Beach F&B SOPs are upheld daily. Respond efficiently and accurately to customer complaints Confirm reservations and make sure special requests are honored. Assist with controlling operational costs and identify measures to cut waste. Assist with overseeing all private functions that are held on the property, in conjunction with Sales Team. Complete all required paperwork, reports as it pertains to the dining room in a timely fashion. Assist with the completion of weekly/monthly inventory for the Front of the House items. Responsible for closing procedures and paperwork. Handles cash drops and server pay outs. Assist upper management with special projects as needed. Participate in regular weekly/monthly meetings, including staff meetings, F&B meetings. Other duties as assigned.

Requirements

Excellent communication skills, both verbal and written.
Ability to work in a team environment and act as a team leader.
Comprehensive computer skills.
Ability to assess and evaluate employees’ performance fairly and consistently.
Ability to ensure guest satisfaction is consistently maintained and exceeded.
Ability to study, analyze and interpret complex activities and information to improve new practices or develop new approaches.
2+ years Food & Beverage experience required.

Nice To Haves

Knowledge of Aloha and ADP systems helpful.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations.
Interview, hire, and recommend termination of restaurant staff.
Train new and current employees on proper customer service practices.
Appraise staff performance and provide feedback.
Create server schedules.
Ensure uniform and grooming standards are met.
Maintain quality controls and service standards.
Implement policies and protocols for future restaurant operations.
Deliver superior service and maximize customer satisfaction.
Oversee and maintain an efficient seating method.
Act as a liaison between kitchen and floor staff.
Assist servers with running food and retrieving wine.
Ensure smooth and timed flow of food from kitchen to dining room.
Ensure compliance with sanitation and safety regulations.
Coordinate delivery of food orders to the beach.
Respond to customer complaints.
Confirm reservations and honor special requests.
Control operational costs and identify measures to cut waste.
Oversee private functions.
Complete required paperwork and reports.
Assist with weekly/monthly inventory for Front of House items.
Handle closing procedures and paperwork.
Manage cash drops and server payouts.
Assist upper management with special projects.
Participate in weekly/monthly meetings.