House Supervisor Jobs

About The Position

Requirements

• At least 18 years of age.
• At least six months of employment with the company, or HR approval, and a demonstrated record of satisfactory job performance.
• High school diploma or equivalent.
• Executed Team Member Handbook Acknowledgment Form.
• Required training and certifications: ServSafe Food, ServSafe Alcohol/TIPs, Crowd Control, MA Allergen Training, and Discrimination, Harassment & Retaliation Prevention Training.
• Satisfactory background check before working in the position.
• Ability to perform under pressure in a high-volume restaurant setting and handle guest incidents and complaints.
• Ability to handle sanitation inspections and walkthroughs; knowledge of Legal Sea Foods menus, policies, and procedures, especially allergy policies.
• Knowledge of point-of-sale and kitchen display systems.
• Excellent interpersonal and communication skills; good judgment and the ability to lead by example.
• Good manners, proper personal hygiene, a positive attitude, and promptness.
• Ability to stand for more than 80% of a shift, remain mobile at a fast pace, lift up to 50 pounds, and perform repetitive hand and wrist motions.

Nice To Haves

• ChokeSave certification is strongly encouraged, but is not required if another team member on the shift holds the certification.

Responsibilities

• Lead HOH shifts and department team members in the absence of a senior HOH manager, including opening and closing duties.
• Ensure the restaurant is organized and staffed according to management’s written schedule through job assignments, break rotation, and task delegation.
• Ensure team members clock in at the start of their shifts and clock out at the end.
• Assist with staffing, including reviewing candidates in the applicant tracking system, arranging interviews, conducting reference checks, and setting up training.
• Handle team-member relations issues and concerns when serving as the manager on duty; communicate and properly escalate issues to senior management.
• Act as a witness in documentation meetings for minor disciplinary issues.
• Support hourly team members with the point-of-sale and kitchen display systems.
• Coordinate guest service and help maintain ticket times and food presentation standards to encourage return visits.
• Assist team members with guest hospitality, including table visits and refires.
• Handle guest complaints during the shift and take prompt, appropriate action to resolve them; escalate issues to the general manager or chef as appropriate.
• Follow and enforce company standards, protocols, and policies, including safety, sanitation, and respectful-workplace requirements.
• Promptly report guest and team-member incidents to senior management and record them in company systems, such as HelpDesk, in accordance with company policies.
• Follow operational guidelines for food specifications, ticket-time obligations, sanitation procedures, food quality, and facility walkthroughs.
• Assist with or conduct training for new hires, including Service and Sanitation, Menu, Fish, and POS training.