Morning Belle Supervisor - Standale, MI

Meritage Hospitality Group•Grand Rapids, MI

3d•Onsite

About The Position

The Supervisor – New Brands is the first level of leadership and is responsible for performing the duties of all Front and Back of House roles while providing support and leadership for both teams. This role is essential in fostering a positive and professional atmosphere for both guests and staff. It also offers leadership experience to emerging restaurant professionals. Under the direction of the General Manager or Manager, the Supervisor (New Brands) leads the work of Front of House or Back of House employees, assigns side work, coordinates opening and closing activities, and coordinates the receiving and stocking of delivered products.

Requirements

Ability to engage positively with guests
Ability to demonstrate excellent customer service skills and professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
Ability to learn and develop restaurant leadership knowledge, skills and abilities by working collaboratively with Restaurant Managers and above.
Ability to multi-task (in a fast-paced environment)
Ability to take direction and communicate in a fast-paced environment
Ability to demonstrate basic math skills
Working knowledge of food handling practices and food safety regulations
Knowledge of current food and beverage menu for assigned location
Working knowledge of point-of sale systems
Ability to demonstrate stamina to work on feet for extended periods of time
Ability to frequently lift, carry, bend, kneel, push or pull objects
Ability to work in close proximity with customers and coworkers
Ability to work a flexible schedule including Supervisor hours as needed
Ability to be available to report to work promptly and regularly, and to work all day parts and days of the week
Must have the ability to obtain and maintain ServSafe and TIPS Alcohol certification
Ability to demonstrate proficiency in speaking, writing and reading the English language.

Responsibilities

Ensure every guest has an excellent experience in a welcoming environment by engaging with guests, and ensuring the kitchen delivers high quality, fast and fresh food along with monitoring the cleanliness of the restaurant.
Resolve guest issues efficiently and kindly
Ensure the restaurant is prepared for open and close, following established policies, procedures, and checklists.
Provide on-the-job training to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality, cleanliness and service standards.
Provide hands-on support in both Front and Back of House positions as needed to achieve optimal results.
Adhere to food handling and safety regulations to ensure the highest standards of cleanliness and hygiene.
Adhere to all federal and state mandated liquor laws
Support directing the work of Front of House and/or Back of House employees (i.e., assigning side work, coordinating opening and closing activities, and coordinating the receiving and stocking of delivered products)
May perform server and cook duties including, but not limited to: Partner with appropriate teams to take and/or deliver food and drink orders based on business needs while following established restaurant procedures and practices.
Enter orders and processes payments accurately and efficiently into the Point-of-Sale system.
Prepares and/or produces menu items in various kitchen stations, meeting all established kitchen standards and recipe specifications to provide high quality and, fast and fresh food for guests.
Communicate timing with other food and beverage stations to ensure all items are ready at the same time for each order.
Other duties as assigned