Key Hourly Supervisor

Reports To: General Manager

Summary: Key Hourly Supervisor supports the Management Team by assuming additional leadership responsibilities beyond the normal tasks required of a Front or Back of House hourly Team Member throughout the course of a “Key” shift.

Required Training/Experience/Education

• Experience in fast paced, high volume restaurant/bar required
• High performing Front or Back of House Bar Louie Team Member preferred
• Computer Systems Knowledge – (POS – Aloha Expertise, Excel, Windows, etc.)

Minimum Qualifications

• Capacity to learn leadership abilities
• Must be alert to Team Member and Guest needs
• Ability to coach, teach and train
• Command of the English language
• Available to work 40 hour work week
• Must be able to stand 8-10 hours
• Good listening and verbal communication skills
• Good hearing for safety and accurate communication
• Must be able to lift 50 pounds

Bar Louie Expectations

• 100% focus and dedication to “I am Louie” guiding Principles - Service Minded, Respectful, Results     Driven, Smart, Trustworthy, Innovative, Team Oriented, Fully Engaged, Coach
• Choose the Right Attitude: Be Bold – Be YOU – Be the Best
• Guest 1st Mentality
• Create Relationships
• Treat It Like You Own It, Be there – Be present
• Work Hard – Have Fun – Make Money

Responsibilities & Duties

• Believes in and follows all Team Member Handbook standards and expectations
• Knowledge of companywide initiatives, promotions and areas of focus

• Demonstrates expert menu knowledge
• Knowledge and execution of Success Routines to properly open and close the unit.
• Assist in ordering LBW, food and supplies, as necessary
• Assist in the inventory process, as necessary
• Receive and properly store product shipments (food, beverage, supplies, etc.)
• Familiarity with Bar Louie systems and tools (Ulti-pro, RightView Web, Crunchtime, Fourth, Backstage, etc.)
• Adherence to clock in/out standards and punch edit procedures
• Knowledge and compliance with all FLSA laws, including tip sharing, clocking in/out, drawer shortages, walkouts, tip credit, etc.
• Knowledge and compliance with all harassment policies.

Responsibilities & Duties, cont.

• Knowledge and compliance with federal, state and local labor laws
• Knowledge and adherence to Bar Louie cash handling procedures, safe audits, and financial responsibilities
• Work with Management to retrieve and use daily sales projections and Fourth data to understand daily/shift costs and make informed decisions around cutting staff
• Adherence to Bar Louie Front of House checkout procedures and tip out standards
• Adherence to pour testing guidelines, as required by the shift
• Ability to perform a Front and Back of House shift change
• Ability to perform Daily Prep Inventory in Crunchtime
• Ability to perform Back of House line check and produce prep list in Crunchtime
• Ability to perform Manager Aloha functions, including the appropriate use of comps and voids
• Ability to perform table touches and successfully handle Guest complaints
• Ability to coach and address Team Members throughout a shift and provide Managers feedback
• Ability to conduct a positive, energetic and informative pre-shift
• Ability to understand and adhere to all health and safety sanitation standards as well as Eco Sure compliance.
• Understand and adhere to Bar Louie policies and procedures in the event of an emergency
• Understand and implement Front and Back of House safety measures
• Knowledge of Bar Louie equipment and how to address common issues that may occur
• Understand and adhere to MALT standards throughout the course of a day
• 100% commitment to follow all internal product control measures, including: food and liquor inventories, purchases and loss prevention measures, etc.
• 100% commitment to the cleanliness, sanitation and organization of all Front and Back of House areas, including: service stations, bar, office, walk in, dry storage and dishwashing areas.
• Works with all Team Members to assure 100% quality in our food and beverage products 100% of the time.