Restaurant Supervisor

Capilano Group•Vancouver, BC

5d•CA$24•Onsite

About The Position

The Restaurant Supervisor is responsible for assisting with opening, closing and the daily operations of the restaurant within Stanley Park Pavilion. They ensure the best possible Food & Beverage experience for both Guests and Team Members alike at Stanley's Bar & Grill. It is the supervisor’s duty to ensure all required tasks are completed, daily goals are attained, and guest expectations are being exceeded. In addition, the Restaurant Supervisor assists the Stanley Park Pavilion Leadership Team in evaluating the quality and value of the guest’s Food & Beverage experience and communicates any new ideas or concerns. Through leadership and motivation, they will promote the principles, core values and vision of the Capilano Group.

Requirements

1 to 2 years of supervisory experience in a similar Food & Beverage venue
“Serving it Right “certification
Must be of legal drinking age as supervising in licensed areas
Can handle stressful situations and meet fluctuating and demanding needs

Nice To Haves

POS experience or previous knowledge of Profitek System, an asset
“Food Safe” certification Level 1 an asset or willing to obtain
Second Language is an asset

Responsibilities

Oversee the daily operations of Stanley’s Bar & Grill
Follow Food Safe guidelines and train Team Members on company standards of handling, preparation and presentation of menu items
Monitor and manage guest flow, seating, and reservation systems to maintain optimal dining conditions
Ensure replenishment of stock and cleanliness of Restaurant
Communicate and submit orders with suppliers and receive supplier orders
Organize daily and weekly cleaning schedules
Communicate with the Assistant Restaurant Manager, Supervisors and other department managers
Ensure serving team accurately places food orders in a timely manner, while acknowledging all guests
Work with the culinary team to ensure food orders are received accurately, and that food storage areas are kept clean and tidy
Ensure all opening, closing and other duties are completed daily
Be proactive in attracting guests to the restaurant by creating connections with Pavilion guests
Assist with daily monitoring and tracking of Guest feedback (informal and formal guest surveys)
Be actively involved in training all Front of House Team Members
Lead by example to drive sales while maintaining exceptional guest service
Participate in ongoing coaching of Front of House Team Members; be proactive in performance management daily with the team
Ensure specific work procedures and priorities are communicated on a daily, weekly and monthly basis
Review team member productivity to achieve objectives; provide one-on-one coaching to develop and strengthen the team
Be a positive role model; display high energy even during slower periods; consistently set an example
Foster a positive and motivating team environment to promote employee engagement and satisfaction
Ensure professional representation of the restaurant by all team members
Follow and communicate company and department guidelines as outlined in manuals, policies and procedures
Ensure all scheduled shifts are being filled and communicated; identify schedule requirements to ensure maximum coverage during all business times (peak and non-peak), working within budget
Ensure that liquor inventory is maintained and secure
Lead efforts to protect company assets through loss prevention education, policies and awareness
Train Front of House team members on proper cash handling procedures and policies
Ensure daily sales goals are met
Assist in reconciling revenue inaccuracies with accounting i.e. floats, cash outs
Know and communicate the health and safety requirements & regulations and ensure they are followed
Ensure Team Members follow Capilano Group health and safety policies and procedures
Ensure all food & beverages are labeled and dated as required by Health and Safety regulation
Ensure appropriate personal protective equipment & clothing is available, properly worn when required, properly inspected and maintained
Ensure Team Members are made aware of all known hazards in the area where they work
Cooperate with the JOHS Committee or any person carrying out Occupational Health and Safety duties
Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes
Be alert to hazards and immediately report hazards, defective equipment or concerns to your manager
Take every reasonable precaution to ensure protection of Team Members