Supervisor- Pick up Stix

CREWS•Los Angeles, CA

5d•Onsite

About The Position

The purpose of this position is to lead the daily Food & Beverage unit operations including overall quality, service, and service staff performance of the designated unit. The Supervisor will work daily with the staff to ensure both Guest and Associate Satisfaction in the unit by training, coaching, developing and correcting behavior of the Associates. This is a leadership position that directs the work of hourly staff.

Requirements

High School diploma or GED required
Minimum 3 years of experience in commercial Food & Beverage operation or a bachelor’s degree with 1 year of experience in a Food & Beverage operation required.
Excellent written and oral communication skills required
Positive interpersonal skills required
Must have a Food Handlers Card

Nice To Haves

Bachelor’s degree in hospitality or business preferred
One year experience in a leadership role is preferred
Experience in a high volume, quality focused establishment is preferred

Responsibilities

Execute unit operations including food and beverage promotions, customer service and inventories.
Lead the Front of the House staff in training the following: restaurant standards and customer service.
Assist F&B Management in monitoring labor, inventory and Food Handlers Certifications.
Monitor the performance of unit service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, training and mentoring of staff
Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
Maintain policies and procedures. Adhere to HACCP, OSHA and alcoholic guidelines.
Provide assistance to the F&B Management in all menu preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B.
Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned.
Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures.
Ensure proper maintenance, cleaning and operation of the unit and service equipment.
Continue to enhance the guest service experience by creative initiatives.
Assist in the execution of administrative function such as reporting, forecasting, quality assurance and departmental meetings.
Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry.
Performs other duties as assigned