Restaurant Supervisor - Persimmons Bar & Grill at the Grapevine Golf Course

City of Grapevine•Grapevine, TX

16h

About The Position

The Restaurant Supervisor assists the Restaurant Manager in supervising restaurant operations, including staff and guest experience, financial results, training and development, and the delivery of exceptional food in a safe, clean, and inviting atmosphere. The supervisor must be able to perform all front- and back-of-house duties, and may perform any restaurant role as needed. The position requires regular and timely attendance, professional and respectful interactions, and the ability to work extensive hours when needed. The role supports restaurant service, events, inventory and supply ordering, scheduling, cash handling, cost control, sanitation, safety, marketing, and guest service. The supervisor helps coordinate golf tournaments, private dining functions, and special events, and ensures staff follow applicable quality, hygiene, and health and safety standards. The position requires a high school diploma or equivalent plus two years of restaurant supervisor or food and beverage industry experience, or an equivalent combination of education, training, and experience. A food handler’s certificate from Tarrant County or an equivalent state certificate must be obtained within 10 days of hire. A Serv-Safe Food Protection Manager certification may be required within 15 days of hire. The candidate must pass federal/national criminal background and credit checks, hold a valid Texas driver’s license with an acceptable driving record, and pass a pre-employment basic physical, drug screen, and Level 2 functional assessment screening. The employee is rarely exposed to disagreeable environmental factors. The position involves light to medium work, including regular standing and walking, computer use, handling and reaching, talking and hearing, and stooping or crouching. Occasional lifting or moving of up to 42 pounds is required. Work may take place in an office environment with a usually moderate noise level.

Requirements

High school diploma or equivalent, plus two years of restaurant supervisor or food and beverage industry experience, or an equivalent combination of education, training, and experience.
Must have or be able to obtain a Tarrant County food handler’s certificate or equivalent state certificate within 10 days of hire.
May be required to obtain Serv-Safe Food Protection Manager certification from Tarrant County or an equivalent state certificate within 15 days of hire.
Must pass a Federal/National criminal background check and credit check.
Must have a valid Texas driver's license with an acceptable driving record as defined by City policy.
Must pass a pre-employment basic physical, drug screen, and Level 2 functional assessment screening.
Excellent oral and written communication skills, including reading, writing, and oral proficiency in English.
Ability to maintain a professional and pleasant demeanor and communicate effectively with guests, coworkers, and supervisors.
Ability to manage multiple projects, meet deadlines, prioritize and organize work, work under pressure and stress, and make competent decisions.
Ability to work in a team environment and treat coworkers, subordinates, and customers with respect.
Ability to build professional relationships with internal staff and customers.
Flexibility and adaptability, including adapting to change, new situations, staffing changes, and procedural changes.
Knowledge of pertinent federal, state, and local laws, codes, and regulations relating to restaurant and facility management.
Ability to work extensive hours as needed.
Ability to analyze and solve problems and organize and prioritize work in a fast-paced environment.
Knowledge of basic sanitation, computer operations, and ordering procedures.
Ability to quickly absorb information about service procedures, menus, the dining room floor plan, and register operation.
Dedication and commitment to excellent customer service.
Ability to perform light to medium work, including regular walking and standing, computer keyboard and mouse use, handling and feeling objects, reaching, talking, hearing, stooping, and crouching.
Ability to occasionally lift and/or move up to 42 pounds.
Required vision abilities include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Assist the Restaurant Manager in supervising restaurant operations, staff, guest experience, and financial results.
Implement training and development programs and ensure exceptional food is delivered in a safe, clean, and inviting atmosphere.
Supervise staff and monitor their work performance to ensure exceptional customer dining experiences.
Assist with planning, coordination, setup, execution, and breakdown of golf tournaments, private dining functions, and special events; support event communications and logistics and work scheduled events as needed.
Maintain sanitation standards in accordance with federal regulations and local health and safety codes; participate in daily safety and cleanliness inspections and assign cleaning tasks during slow periods.
Report maintenance requests in a timely manner.
Perform and understand managerial functions within the Point of Sale (POS) system.
Maintain cash handling, accountability, and P&L authority.
Promote excellent guest service and promptly and professionally handle guest concerns.
Perform restaurant duties as needed, including Host, Server, Server Assistance, Food Runner, and kitchen, cooking, or cleaning work.
Maintain a positive and collaborative relationship with kitchen staff.
Assist with marketing and promotional programs to build restaurant sales.
Create work schedules for assigned staff and address scheduling conflicts.
Meet and greet customers, organize table reservations, advise guests about menu and drink choices, address concerns or problems, and receive feedback about product quality and service.
Ensure bar inventory and standard drink-recipe, mixing, and pouring procedures are followed correctly.
Maintain quality control, hygiene, health and safety, and food quality standards.
Control operational costs and identify ways to reduce waste.
Order food, linens, gloves, and other supplies within budget; check stock levels and prepare cash drawers.
Perform related duties as directed when they are a logical and appropriate assignment.
Interact professionally and respectfully with the public, coworkers, and others.