Restaurant Supervisor

Harvest Market (Niemann) (Niemann Foods)•Carmel, NY

5d•$17 - $22

About The Position

The Restaurant Supervisor assists in supervising Niemann Harvest Market restaurant department operations. The role supports day-to-day operations, including maximizing gross margins, promoting sales, developing product knowledge, controlling inventory and expenses, working safely, and enhancing the Niemann Harvest Market culture. The supervisor helps ensure superior guest service, customer satisfaction, high-quality products, and adherence to company procedures and health and safety guidelines. The position performs Front of House duties and may assist with cooking, preparation, dishwashing, and inventory. It trains and supports associates, helps prepare Front of House schedules, and assists with opening, closing, cleaning, and checklist procedures. In the Restaurant Manager’s absence, the supervisor assists with supervising associates, including training, assigning and directing work, appraising performance, coaching, addressing complaints, and resolving problems. The position requires a high school education or GED and one year of related experience or training, or an equivalent combination. A Food Handlers Certificate is provided at store level. The listed pay range for Illinois locations is $17 to $22 per hour, depending on industry experience. Benefits eligibility depends on full-time or part-time status, and position requirements may vary by store location.

Requirements

High school education or GED; one year of related experience or training; or an equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to present information effectively and respond to questions from managers, clients, customers, and the general public.
Ability to work with supermarket math concepts, including arithmetic, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.
Supervisory skills; ability to prioritize and multitask; attention to detail; ability to work in a fast-paced environment; and adaptability.
Ability to regularly stand, walk, handle objects, reach, stoop, kneel, crouch, taste, smell, communicate, and lift or move up to 50 pounds; frequently perform overhead lifting, climb, balance, and lift or move up to 75 pounds; and occasionally sit, crawl, and lift or move up to 100 pounds.
Vision abilities include close, distance, and peripheral vision, depth perception, ability to adjust focus, and ability to distinguish colors.
Food Handlers Certificate, provided at store level.

Nice To Haves

Passion and purpose; interest in food and farming; curiosity and thirst for knowledge; an outgoing, people-oriented manner; genuineness; good communication and desire to share; a trendy and fun approach; and honesty.
Tech-savviness.

Responsibilities

Ensure Restaurant Associates deliver superior guest service and customer satisfaction.
Learn and use the three E’s: Engagement, Educate, Empowerment.
Assist the manager with day-to-day operations and procedures.
Serve customers the highest-quality products.
Perform all aspects of Front of House restaurant duties.
Train Servers in taking orders, using the POS, Expo, and running food.
Ensure opening and closing procedures are followed.
Ensure cleaning procedures and checklists are implemented and followed.
Perform cooking and preparation duties as needed.
Wash dishes as needed.
Assist with inventory.
Write schedules for Front of House.
Ensure associates are up to date on NFI regulation training through NGA.
Promote sales and events and support established programs.
Assist with daily operating procedures to ensure appropriate stock levels, inventory, and cleanliness.
Follow Health Code guidelines and company programs, policies, and procedures.
Follow safety policies and procedures and serve as a safety role model.
In the Restaurant Manager’s absence, assist with supervising restaurant associates, including training, planning, assigning, and directing work; appraising performance; rewarding and coaching associates; and addressing complaints and resolving problems.
Perform other duties as assigned.