Restaurant Supervisor

Parable Hospitality•Marina Del Rey, CA

13d•$23 - $25

About The Position

Jamaica Bay Inn, a Tapestry Collection by Hilton , is looking for a Restaurant Supervisor to join the team! The Restaurant Supervisor will support and assist the F&B Management Team. The Restaurant Supervisor is responsible to ensure all food and beverage areas are professionally managed/organized and a high degree of customer care, quality, cost control, and revenue maximization is achieved. Essential Functions and Responsibilities of the job include but are not limited to: Ensure that department goals are communicated, understood, and met by hourly team members. Coordinate tasks and work with other departments to ensure that the department runs efficiently. Work with management to ensure that newly hired hourly team members receive orientation training. Listen to hourly team members’ suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions. Work with management to ensure hourly team members have the necessary resources to effectively perform their jobs. Ensure hourly Team Members are trained on technical and service aspects of the job. Work with management to ensure that hourly team members clearly understand their job roles, responsibilities, and performance expectations. Professionally address guest concerns, requests, or issues individually or by enlisting the help of Management. Act as a “bridge” between management and hourly team members to facilitate department operation. Collaborate with management to develop and carry out ideas and procedures to continuously improve department performance around GSS scores. Enforce compliance with Food Safety and OSHA standards. Collaborate with management to recognize and celebrate hourly team member performance contributions (e.g., department-specific recognition programs). Assist with basic human resource issues/concerns of hourly team members enlisting the support of management as needed. Collaborate with management to develop and carry out ideas and procedures to continuously improve department performance around AOS scores. Serve as an individual contributor and department role model by performing technical or functional job duties Management retains the discretion to add or change the duties of the position at any time.

Requirements

Minimum of 21 years of age to handle alcoholic beverages.
Must have a valid alcohol awareness certification or be capable of obtaining certification.
Must have a valid Certified Food Handlers Card or be capable of obtaining one.
Prior experience as food server and bartender in a restaurant preferred.
Possess a basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
Proficient communication in English (verbal and written).
Ability to take initiative and ownership to resolve problems.
Ability to perform job functions with attention to detail, speed, and accuracy.
Must be willing and have the ability to work a varied schedule that may include evenings, nights, and weekends.
Must have the ability to communicate clearly and directly with team members and guests using a positive, clear speaking voice.
Must have the ability to work with guests and respond immediately and accurately to their needs and requirements.

Responsibilities

Ensure that department goals are communicated, understood, and met by hourly team members.
Coordinate tasks and work with other departments to ensure that the department runs efficiently.
Work with management to ensure that newly hired hourly team members receive orientation training.
Listen to hourly team members’ suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions.
Work with management to ensure hourly team members have the necessary resources to effectively perform their jobs.
Ensure hourly Team Members are trained on technical and service aspects of the job.
Work with management to ensure that hourly team members clearly understand their job roles, responsibilities, and performance expectations.
Professionally address guest concerns, requests, or issues individually or by enlisting the help of Management.
Act as a “bridge” between management and hourly team members to facilitate department operation.
Collaborate with management to develop and carry out ideas and procedures to continuously improve department performance around GSS scores.
Enforce compliance with Food Safety and OSHA standards.
Collaborate with management to recognize and celebrate hourly team member performance contributions (e.g., department-specific recognition programs).
Assist with basic human resource issues/concerns of hourly team members enlisting the support of management as needed.
Collaborate with management to develop and carry out ideas and procedures to continuously improve department performance around AOS scores.
Serve as an individual contributor and department role model by performing technical or functional job duties