We are looking for a Floating Supervisor to join our team!

The Floating Supervisor will work front-of-house supervisor shifts between our three Southern California restaurant locations. The Floating Supervisor’s primary responsibility is to manage the flow of service and ensuring guest service excellence in accordance with Lawry’s standards. The Floating Supervisor is also responsible for the supervision of Front of House Co-workers during service and utilizing leadership skills to support co-workers and addressing guest concerns.

ESSENTIAL FUNCTIONS

•This is a temporary 6-8 month position, up to 50 hours/week. The Floating Supervisor will work supervisor shifts floating between the locations:

• Five Crowns/SideDoor in Corona Del Mar
• Tam O’Shanter in Los Angeles
• Lawry’s The Prime Rib in Beverly Hills

• The Floating Supervisor could be in any one location 1-5 days/week, depending on each management team’s needs from week to week.
• The focus of this role will be assisting with FOH Manager duties throughout service, as well as opening and closing duties.
• The Floating Supervisor is responsible for the duties below such as:

• Set up staff roster & floor plan for the shift
• Check dining rooms for readiness for service
• Document shift notes for pre-shift meetings
• Helps run pre-shift meetings
• Supervision of Front of House co-workers during service.
• Touch tables and check in on guest satisfaction
• Ensure guest hospitality experience is to Lawry's standards
• Ensure all safety, health and sanitation standards are being upheld
• Support Co-workers throughout service. This could include but is not limited to: Bussing tables, running food, running beverages, seating tables, answering phones, problem solving guest issues, and addressing POS/Micros needs
• Oversee and assist with private events, check in with Co-workers working the event as well as with guests in attendance
• Address and document repair and maintenance needs
• Assist with Co-worker checkouts including checking that sales paperwork is completed correctly, side work is completed, etc.
• Thoroughly document any and all shift notes in the manager Logbook to ensure communication throughout the management team

POSITION QUALIFICATIONS

• The candidate must be able to travel/commute between the three restaurants in the Los Angeles/Orange County areas as needed.
• Shows confidence, energy, and enthusiasm with a professional appearance, and a friendly, helpful, approachable demeanor.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Advanced knowledge of wines, cocktails and spirits as well as proper handling and storage
• Legal age to serve alcoholic beverages.
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• Capable of establishing rapport in conversational English that is consistent with our fine dining atmosphere. This includes the ability to communicate at a sophisticated and mature conversational level, exhibit poise and comfort tableside with our guests and understand the nuances of conversational English.
• Basic math proficiency.
• Demonstrate competency in POS (Micros), reservation computer systems (OpenTable), scheduling software, Microsoft Office and any department-specific systems in use.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed standards.

Experience:
• 2-3 years of Restaurant Supervisory experience in an upscale/fine dining restaurant
• Experience with the discerning guest and capability to identify guest concerns.
• Strong interpersonal skills and communication skills including oral and written skills
• Commitment to hospitality and service excellence
• Effective management skills to motivate and develop co-workers
• Possession of food certifications as required by local, state and federal law

Computer Skills: Competency in POS (Micros), reservation computer systems (OpenTable), scheduling software, Microsoft Office and any department-specific systems in use.

Education: High school diploma or GED preferred. Some college or culinary education beneficial.

Hourly Rate: $25-$26