Restaurant Supervisor - Red Rock Grill

POWDR•Springdale, UT

4d•Onsite

About The Position

The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the front-of-house (FOH) staff at Zion Lodge’s dining facilities. This position ensures that guests receive excellent customer service, that all FOH operations run smoothly, and that team members are effectively managed. The Restaurant Supervisor works closely with the Kitchen Supervisor and Executive Chef to ensure seamless coordination between the front and back of the house. Additionally, this role supports the FOH Lead, providing guidance and ensuring consistency in service standards.

Requirements

Able to work and thrive in Zion National Park.
Ability to requirements and compliance with our concessions contract.
Ability to get along well with people, be honest, punctual and reliable.
Ability to remain calm and friendly.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Previous experience in a supervisory role in a restaurant or hospitality setting recommended.
Strong leadership and communication skills with the ability to manage and motivate a diverse team.
Excellent guest service skills with a focus on delivering an exceptional dining experience.
Ability to multitask and oversee both FOH and BOH operations in a fast-paced environment.
Strong knowledge of food safety, health regulations, and sanitation standards.
TIPS and ServSafe certification required, with the ability to train and certify staff in these programs.
Experience with inventory management, ordering, and staff scheduling recommended.
Familiarity with POS systems and cash handling procedures.
Flexible schedule with availability to work evenings, weekends, and holidays as required.
Understand and follow all ESQ procedures that relate to your job duties.
Work with a “safety-first” attitude.
Minimize your impact on the environment when at work and living onsite.
Treat our customers, co-workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).
Team members will be trained in the proper use and care of assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Nice To Haves

Previous experience in a supervisory role in a restaurant or hospitality setting
Experience with inventory management, ordering, and staff scheduling

Responsibilities

Lead, train, and supervise the FOH staff, including hosts, servers, and bussers, ensuring they follow service standards and uphold the Lodge’s hospitality values.
Oversee the FOH Lead, offering direction and support to manage the daily service efficiently.
Ensure all FOH staff are properly trained in customer service, food and beverage knowledge, and POS system use.
Conduct daily pre-shift meetings to brief staff on the day's specials, large parties, or other important updates.
Assist the RRG Manager in creating staff schedules, ensuring adequate coverage during peak service times and events.
Ensure exceptional service is provided to guests, maintaining a warm, welcoming, and professional atmosphere at all times.
Handle guest complaints or concerns in a timely, professional manner, escalating issues to the F&B Manager if necessary.
Actively engage with guests, promoting a positive dining experience and encouraging feedback to improve services.
Oversee all FOH operations, ensuring dining areas are clean, organized, and properly set for service.
Work with the Kitchen Supervisor to ensure smooth coordination between the kitchen and dining room, facilitating communication between the two teams.
Ensure proper inventory and supplies for FOH operations, coordinating with the RRG Manager and Kitchen Supervisor for necessary orders.
Oversee cash handling, ensuring that all transactions are processed accurately, and assist in balancing cash registers at the end of shifts.
Monitor the POS system to ensure accurate order processing and sales tracking.
Maintain strong communication and collaboration with the Kitchen Supervisor and Executive Chef to ensure the timely delivery of food and adherence to service standards.
Work closely with the kitchen team to resolve any operational issues that may impact service, including delays or quality concerns.
Partner with the Kitchen Supervisor in managing special events, large bookings, and group dining to ensure smooth coordination between kitchen and FOH.
Provide ongoing training and development for FOH staff, ensuring they have a solid understanding of service expectations, menu items, and operational procedures.
Conduct performance reviews for FOH team members, providing feedback and coaching as needed to support their professional growth.
Uphold service standards and motivate staff to consistently deliver exceptional guest experiences.
Ensure that FOH staff adhere to health and safety regulations, including food safety and sanitation practices.
Conduct regular inspections of dining areas to maintain cleanliness and organization, and address any issues promptly.
Enforce all safety protocols for staff and guests, ensuring compliance with company policies and local regulations.
Collaborate with the RRG Manager and Kitchen Supervisor to manage FOH inventory, ensuring necessary supplies like utensils, glassware, and linens are always stocked.
Monitor inventory levels of beverages and other FOH items, placing orders as necessary to avoid shortages during service.
To maintain operational awareness, managers maintain a small section of tables to best understand their impact of decisions.
Oversee the upkeep of FOH equipment, ensuring that it is clean, well-maintained, and in working order.
Monitor sales and ensure FOH operations are financially accountable, assisting the RRG Manager with revenue tracking and reporting.
Support the RRG Manager in managing labor and payroll costs, ensuring efficient staffing levels without compromising service quality.
Functions as an ambassador of Destination Zion Lodge, modeling and sharing the Zion “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.