Hotel Carmichael - Restaurant Supervisor
About The Position
The Restaurant Supervisor is responsible for fulfilling duties as assigned by management, supervising and directing the prompt, efficient, and friendly services of all food and beverage. This role ensures all opening, closing, and running side work is completed daily according to the standard checklist. The supervisor acts as a liaison between kitchen and front-of-house employees, assists in training and development, and ensures staff are knowledgeable about the menu, specials, and service standards. They also maintain a clean and safe work environment, resolve operational and guest issues, and provide updates on employee performance.
Requirements
- Must be age 21 or older
- Must be able to obtain an Indiana Employee Liquor Permit
- Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.
- Ability to think and communicate clearly in high pressure situations.
- Ability to move quickly and gracefully throughout the dining room and event space.
- Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
- Knowledgeable of the menu, ingredients and cooking techniques.
- Knowledgeable of drink recipes and pricing.
- Ability to confidently make food and beverage pairing recommendations.
- Ability to execute professional wine service.
- Knowledgeable of pre-check register operation.
- Knowledgeable of computer operations and ordering procedures.
- Knowledgeable of basic sanitation.
- Ability to effectively communicate effectively with customers, co-workers and supervisors.
- Ability to maintain excellent attendance and punctuality.
- Ability to perform and understand all outlet operations.
Nice To Haves
- Previous Event Operations experience preferred.
Responsibilities
- Fulfills duties as assigned by management.
- Supervises and directs the prompt, efficient and friendly services of all food and beverage.
- Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist.
- Acts as a liaison between kitchen and front of the house employees and operations.
- Assists in the training and development of team members.
- Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.
- Ensures staff members are maintaining a clean, safe, and sanitary work environment.
- Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.
- Provides helpful counsel to those who need assistance.
- Provides management with updates regarding employee performance.
- Performs additional duties as directed by management.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
