Supervisor- Peacock Room

Kimpton Hotels & Restaurants•New Orleans, LA

8h•Onsite

About The Position

We believe heartfelt, human connections make people's lives better, especially the people who work here. Our founder, Bill Kimpton, rebelled against impersonal hospitality, initiating a new boutique hotel standard where people could connect from the heart. This purpose continues today, as your work here has meaning, aiming to improve the lives of coworkers, guests, owners, and communities. Every day you can improve lives in your own unique way and expect the same in return. Our San Francisco-born entrepreneurial spirit and zest for life, started in 1981, still shines through. We celebrate the lively, rebellious, genuine you, with your diverse background, talents, experiences, and plucky personality. We know that when people can be themselves at work, they shine. We seek out and celebrate people of all kinds who share a knack for creativity and self-leadership, who don't need to be told what to do, and who have an innate passion for making others' lives better. This creates a work environment that's quirky, irreverent, exciting, uncommon, empowering, and exceptional. In this role, you will work in collaboration with restaurant management to craft an exciting, innovative, and memorable dining experience for all guests. You will lead a well-rounded and knowledgeable front-of-house team, ensuring proper guest service through thorough training in service etiquette, product knowledge, and meeting guest needs. You will act as an advocate for the restaurant, create personal experiences, and develop relationships with guests to encourage their return.

Requirements

Passion for crafting and personalizing guest experiences.
Highly motivated and flexible, with the ability to take initiative.
Food Handler and Alcohol Awareness Certifications (if applicable).
Able to prioritize multiple tasks in a dynamic environment.
Able to learn, retain, and present product, menu, and allergy information to guests.
Knowledge of or ability to learn the restaurant point-of-sale system.
Excellent communication and presentation skills.
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

1 year of experience in a similar supervisory role is preferred.

Responsibilities

Lead service education through daily line-ups; new staff training programs; ongoing development programs and seminars; daily evaluation of restaurant service performance; employee discussion and evaluations; coordination of timely food production.
Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Communicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open.
Help to fill any open positions with qualified candidates. All personnel should receive regular, timely, and honest evaluations of their performance and potential.
Monitor the cleanliness of the restaurant internally and externally.
Coordinate kitchen cleanliness with Chef.
Coordinate service area maintenance when necessary.
Supervise all non-supervisory employees.
Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.