Restaurant Supervisor, Restaurant R'evolution

Sonesta Hotels•New Orleans, LA

4d•Onsite

About The Position

Manage all aspects of service within Restaurant R’evolution. Ensure compliance with standards of service and operating procedures. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements. This role involves supervising the day-to-day activities of food and/or beverage outlets, planning and organizing work, and communicating and enforcing policies and procedures. The supervisor ensures all staff are properly trained and certified, and have the necessary tools and equipment. They conduct training for current and new associates and work closely with the General Manager. Performance is monitored through guest feedback and financial results, with corrective actions initiated as needed. The role requires achieving budgeted revenues, controlling expenses and labor costs, and maximizing profitability. Procedures for inventory and equipment security and storage are maintained, and equipment is kept in proper operational condition and cleaned regularly. Facilities are kept clean, vacuumed, and stocked according to anticipated business volumes, and maintenance needs are reported promptly. Teamwork and quality service are promoted through daily communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance, and Guest Services. Additional duties may be assigned, and employees may be asked to assist in other areas of the hotel. The role emphasizes delivering passionate and engaging service by recognizing individual guests, anticipating their needs, and exceeding expectations using the GUEST model (Greet, Use eye/ear contact and guest’s name, Establish/anticipate needs, Solve and own all requests/complaints, Thank everyone). Building solid relationships with colleagues and treating them with respect and dignity is also crucial.

Requirements

Track record of delivering exceptional guest or client experience.
Strong communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Appropriate professional appearance and demeanor.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
High School diploma or equivalent.
At least 1-2 years restaurant management experience in a full service outlet, fine dining restaurant, or similar setting.
Ability to speak English is required.

Nice To Haves

Hospitality Management Degree or some college preferred.

Responsibilities

Supervise day-to-day activities of one or more food and/or beverage outlets.
Plan and organize work.
Communicate and enforce policies and procedures.
Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
Conduct training for all current and new associates.
Work closely with General Manager in all aspects of day to day activities.
Monitor performance of the restaurant through analysis of guest feedback and financial results.
Initiate corrective action as needed.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s).
Maintain procedures to ensure the security and proper storage of restaurant inventory, and equipment.
Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.
Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
Notify Engineering immediately of any maintenance and repair needs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Deliver passionate and engaging service to guests.
Recognize individual guests and anticipate their unique needs to exceed expectations.
Consistently deliver the GUEST model: Greet or welcome everyone, warmly with a smile; Use eye and ear contact and guest’s name; Establish/anticipate needs; Solve and own all requests/complaints; Thank everyone.
Build solid relationships with colleagues.
Treat colleagues with respect and dignity.
Perform other duties and responsibilities as may be assigned.
Assist operations in other areas of the hotel when needed to perform job duties not necessarily contained in this job description.