Restaurant Supervisor

GTA-IB Management LLC•Palm Harbor, FL

About The Position

The Restaurant Supervisor adheres to the Food and Beverage culture and vision in accordance with its core values. The role assists in developing and maintaining outlet quality standards, supervises and directs staff service, and ensures excellent customer service. The supervisor ensures meals are served professionally and promptly by circulating within the outlet and communicating with the kitchen and order takers, handles guest complaints, and monitors the setup and maintenance of the room service area. The role ensures sufficient staffing, supplies, and equipment; assists with hiring, scheduling, supervision, and control of outlet staff; attends pre-meal meetings and provides ongoing employee training; and assists with production reports, requisitions, and supply distribution. Supportive duties may include providing direct guest service, such as serving or bussing tables, seating guests, and performing clerical or cashier duties, as well as general cleaning using standard hotel cleaning products. Additional duties may be assigned as necessary. The position requires working indoors in generally moderate, environmentally controlled conditions, with possible exposure to freezer temperatures of -10°F and kitchen temperatures of +110°F for an hour or more. The role involves sitting, standing, walking, maneuvering between simultaneous activities, lifting and moving items and equipment, performing cleaning tasks, and using office and other necessary equipment. The work environment may be stressful, with frequent changes in activity and interruptions; the employee must communicate effectively with customers and colleagues and accept constructive criticism.

Requirements

High school or equivalent education required.
Previous experience in an F&B operation.
Must be able to speak, read, write, and understand English.
Must be able to read and write to facilitate communication.
Good verbal and written communication skills.
Ability to access and accurately input information using a moderately complex computer system.
Ability to supervise subordinate staff, including assigning duties, evaluating service, and taking disciplinary action when necessary.
Ability to effectively deal with internal and external customers, including using patience, tact, and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.
Ability to apply common-sense understanding to carry out written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Ability to obtain and/or maintain any government-required license.
Ability to work effectively in a stressful environment, communicate with others, deal effectively with customers, and accept constructive criticism from supervisors.
Ability to change activities frequently and cope with interruptions.
Must be able to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, possibly for one hour or more.
Must be able to sit at a desk for up to five hours per day; walking and standing are required for the rest of the working day.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to maneuver between simultaneous functions and work in limited space, and to reach other hotel departments on time.
Ability to lift up to 15 pounds occasionally and trays or food items weighing up to 30 pounds occasionally.
Ability to push and pull carts and equipment weighing up to 250 pounds occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Requires hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Requires manual dexterity to use and operate necessary equipment, including office equipment such as computers, printers, 10-key adding machines, multi-line touch-tone phones, filing cabinets, fax machines, photocopiers, and dollies.

Nice To Haves

Bachelor’s Degree preferred.

Responsibilities

Ensure meals are served professionally and in a timely manner by circulating within the outlet and communicating with the kitchen and order takers.
Handle guest complaints.
Monitor and supervise the setup and maintenance of the room service area to ensure it meets standards.
Ensure availability of manpower, supplies, and equipment to support a positive guest experience.
Assist in hiring, scheduling, supervising, and controlling cashiers, supervisors, greeters, servers, and bus attendants.
Attend pre-meal meetings and conduct ongoing employee training to improve performance.
Assist in completing production reports and necessary requisitions.
Assist in regulating the distribution of necessary supplies.
Provide direct guest service as needed, including serving tables, bussing tables, seating guests, and general clerical or cashier duties.
Perform general cleaning tasks using standard hotel cleaning products to adhere to health standards.
Perform additional duties as necessary and assigned.