Restaurant Supervisor

Settlers Hospitality•Paradise Township, PA

About The Position

Settlers Hospitality is hiring a Restaurant Supervisor for Frogtown Chophouse. This hands-on, front-of-house position includes working as a bartender and serving as manager on duty as business needs require. The role supports restaurant operations and provides leadership, coaching, and training while maintaining fine-dining standards and a strong guest experience. The successful candidate brings a positive attitude, takes ownership of solving problems, maintains high standards of dress and grooming, and interacts positively and consistently with guests. Knowledge of food, wine, cocktails, and craft beer is expected, along with at least some fine-dining experience. RAMP Manager certification is preferred or must be completed within 30 days of hire; ServSafe certification is a plus.

Requirements

High school diploma.
Strong commitment to excellence in customer service.
Excellent communication skills.
Positive attitude and commitment to doing whatever it takes.
Demonstrated ability to manage bar inventory, bar costs, and controls.
Ability to work nights, holidays, and weekends.
Ability to bend, lift, push, and pull up to 50 pounds.

Nice To Haves

Three years of restaurant experience as a bartender, server, and host.
RAMP Manager certification; the posting states it is preferred and also says candidates should have it or be able to complete it within 30 days of hire.
ServSafe certification.
Commitment to and knowledge of food and beverage sourced in NEPA.
Fine-dining experience.

Responsibilities

Support all aspects of restaurant operations and lead operations when working as manager on duty.
Develop drink specials and collaborate on drink-menu creation.
Partner with the Director of F&B to achieve sales strategies and financial targets.
Support hiring and training restaurant and bar staff to ensure fine-dining standards are executed.
Ensure proper food handling, alcohol management, cash handling, and workplace safety.
Perform host, server, or bartender duties when business needs require.
Assist guests with reservations and special requests, maximizing guest count while preserving the fine-dining experience.
Address and resolve customer concerns and find opportunities to surprise and delight guests.
Communicate effectively and respond to phone calls, texts, and emails.
Troubleshoot point-of-sale system problems.
Establish and maintain alcohol orders and inventory.
Ensure compliance standards are met across restaurant operations.
As assigned by the Director of F&B, manage staffing and scheduling, assist with payroll preparation, ensure staff clock in and out properly and follow schedules, and maintain labor costs within budget.
Provide Manager on Duty coverage.
Perform other related duties as assigned or as needs require.