Description

Position Purpose: The Restaurant Supervisor is responsible for supporting the Team in making sure that restaurant operations run smoothly by supporting a culture of service within the team for the front of the restaurant. The Restaurant Supervisor is an essential support to the Front of House team in creating unforgettable dining experiences for guests.

Supervisory Responsibilities: Host, Server, Bartender, Busser, Food Runner

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of Food & Beverage Director / Restaurant Manager.
• Maintain high level of positive and professional approach with employees, coworkers, and guests.
• Maintain a proper flow of service and FOH staffing levels during shift.
• Create and post schedules for all Front of House team members, and support the Food & Beverage Manager in recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
• Oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies.
• Maintain strong focus on the guest experience and base all of your decision making around making our guests happy, especially when resolving complaints.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.

HC5

Requirements

• Excellent verbal communication and ability to multitask.
• 1-2 years of kitchen supervision or equivalent combination of education and experience; luxury branded hospitality experience preferred.
• New Mexico Food Handler Certification, and Alcohol Server Certification.
• Ability to work on your feet for eight hours or more.
• Knowledge of Restaurant Point of Sale systems.
• Must be able to lift/push/reach for/carry 30 pounds frequently.