Description

The Supervisor is responsible for supervising daily operations and provide leadership and direction to personnel. Ensuring that all recipes, food preparations, and presentations meet company's specifications and commitment to quality. Maintaining a safe, orderly and sanitized kitchen. Demonstrating this by example, using proper food-handling techniques. Handle day to day operations- inventory, food ordering, scheduling, managing staff and client relations.

Essential Functions:

• Oversee that all opening and closing duties of the operation are completed correctly and that cleanliness and maintenance are maintained
• Inventory and maintenance of par levels
• Providing excellent customer service to guests and excellent leadership to employees
• Enforce and monitor all health, safety, and sanitation standards in their area
• Assist with catering function management
• Handle guest complaints according to provided guidelines
• Work closely with the Manager to provide a seamless experience
• Responsible for quality assurance of products
• Responsible for daily deposits, and the correct operation of the POS systems
• Ensure that each employee follows food safety regulations and procedures
• Ensure completion of production records
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Supervise, evaluate, and train employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• May perform cashier duties as required.
• Maintain a safe, orderly and sanitized operation.
• Sets excellent customer service and work examples.
• Additional projects and assignments as needed

Supervisory Responsibilities:

• Average number of reports: 3-5
• Job titles of reports: Cook, Prep Cook, Cashier, Utility Worker
• Provides coaching and training.
• Resolves employee concerns.

Qualifications

Job Requirements:

• Two or more years of experience in a Supervisory role in the food service industry
• Prior experience cash handling strongly preferred. Demonstrated ability to make change and perform basic math.
• Prior experience working with a cash register or point of sales system strongly preferred.
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.

Working Knowledge, Skills, and Abilities (KSA’s):

• Mathematics — Ability to add and subtract, charging appropriately and distributing change to customers.
• Suggestive Selling or Influencing Others — Suggesting others to buy merchandise/goods or to otherwise change their minds or actions.
• Customer Service — Working with the public. Knowledge of principles and processes for providing customer services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Adjusting personal actions in relation to others' actions.
• Self Development — Assessing performance of yourself to make improvements or take corrective action.
• Ability to learn new things and demonstrate the ability to apply new skills.
• Ability to maintain regular and consistent attendance and punctuality.
• Demonstrated willingness and ability to meet operating policies and standards.
• Demonstrated ability to engage with and understand others, including discovering and responding to customer needs through clear and pleasant communication.
• Willingness to comply with dress code requirements.
• Willingness to maintain personal hygiene and follow hand washing requirements.

Communication (Internal and External):

• Communication will require interaction with Management, Customers and Team Members.
• Primary methods include face-to-face communication.

Typical Mental Demands (Discretion and Judgment):

• Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one. Apply general rules to specific problems to produce answers that make sense.
• Information Ordering —Arrange things or actions in a certain order or pattern according to a specific rule or set of rules.

Typical Physical Demands:

• Standing and Continuous Movement - The ability to exert yourself physically over long periods of time without getting winded or out of breath.
• Lifting and Strength — Ability to lift up to 50 lbs. Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
• Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. May include typing, stocking, labeling, etc.
• Near Vision — The ability to see details at close range (within a few feet of the observer).
• Extended periods of time sitting/standing at a work station
• Walking required

Typical Working Conditions:

• Working conditions are normal for a cafeteria or kitchen environment.
• High amounts of interaction with others.
• Very fast-paced environment.
• Will require long periods of standing and frequently repeated motions.
• Working around kitchen equipment that will produce extreme temperatures – hot and cold.

The duties of this position may change from time to time. Continental reserves the right to add or delete duties and responsibilities at the discretion of Continental or its managers. This job description is intended to describe the general level of work being performed. It’s not intended to be all inclusive.

Continental is proud to be an Equal Opportunity Employer.