Restaurant Supervisor - The Weather Room at Cyrus Hotel

AIM STRATEGIES•Topeka, KS

About The Position

The Restaurant Supervisor oversees the prompt, efficient, and friendly delivery of food and beverage service at The Weather Room at Cyrus Hotel. The role supports daily restaurant operations, coordinates between kitchen and front-of-house employees, and assists with team training and development. The supervisor helps resolve operational and guest issues, follows through with management, and provides updates on employee performance.

Requirements

Must be age 21 or older.
Ability to demonstrate leadership through responsibility, trust, and a strong service orientation.
Ability to think and communicate clearly in high-pressure situations.
Ability to move quickly and gracefully throughout the dining room.
Basic math skills and excellent reading, writing, and verbal communication skills.
Knowledge of the menu, ingredients, and cooking techniques.
Knowledge of drink recipes and pricing.
Ability to make confident food and beverage pairing recommendations.
Ability to execute professional wine service.
Knowledge of pre-check register operation.
Knowledge of computer operations and ordering procedures.
Knowledge of basic sanitation.
Ability to communicate effectively with customers, coworkers, and supervisors.
Ability to maintain excellent attendance and punctuality.
Previous bartending, serving, and/or customer service experience.
Ability to stand and exert fast-paced mobility for periods of four hours or more while maintaining a high energy level.
Ability to lift, balance, and carry large oval dining room service trays.
Ability to lift 15–30 pounds and move at a fast pace between the dining room and kitchen for periods of up to four hours.
Must wear closed-toe, non-canvas, non-skid-soled shoes.

Responsibilities

Perform duties as assigned by management.
Supervise and direct prompt, efficient, and friendly food and beverage service.
Ensure opening, closing, and running side work is completed daily in accordance with the standard checklist.
Act as a liaison between kitchen and front-of-house employees and operations.
Assist with training and developing team members.
Ensure employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service, cash-handling, and tip policies.
Ensure staff maintain a clean, safe, and sanitary work environment.
Resolve operational and guest issues quickly and independently when necessary, with appropriate follow-through with management.
Provide helpful counsel to employees who need assistance.
Update management regarding employee performance.
Perform additional duties as directed by management.