RESTAURANT SUPERVISOR

SCOPE OF POSITION:

The Restaurant Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. Supervisors prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Restaurant Supervisor is responsible for the training of kitchen staff and overseeing their daily performance. Employee must maintain excellent attendance and be available to work events as scheduled per business needs.

DUTIES AND RESPONSIBILITIES:

The following are major duties and are not intended to be all-inclusive or restrictive.

• Works with Executive Chef to coordinate and supervise the work of culinary staff to maintain company presentation standards.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Above overage skill-set regarding preparation, service, and delivery of product.
• Assist with the reporting of any maintenance required for kitchen equipment.
• Maintains CNE sanitation, health, and safety standards in work areas.
• Responsible for observing the preparation of foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

Operates a broad range of kitchen equipment, including stoves, broilers, deep fryers, and other food preparation equipment, and uses hand tools, knives, and other related small wares. Accurately reads food ticket orders. Must possess excellent guest service skills, strong telephone etiquette, and be a self-starter with the ability to multitask, follow-up, and complete tasks in a timely manner with minimum supervision. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic, and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to apply common sense understanding to carry out instructions in written or verbal form. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to add and subtract two-digit numbers and to multiply and divide with 5’s, 10’s, and 100’s. Ability to understand the basic use of weight and volume measurements. Must be a self-starter with the ability to multitask, follow up, and complete tasks in a timely manner with minimum supervision. Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members. The Restaurant Supervisor may be exposed to the risks associated in attempting to resolve contentious issues with difficult guests and staff members.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The workplace is smoke-filled and also under constant surveillance both inside and outside the facility.

ACKNOWLEDGMENTS:

I have read this position description and certify that I can perform the duties and responsibilities, with or without an accommodation, and understand and accept the physical and environmental demands.

EDUCATION AND/OR EXPERIENCE:

• High school diploma or equivalent, including Home School Certificate.
• Two (2) years related experience working in a supervisor capacity and/or as a trainer preferred.
• Must acquire and maintain a valid Food Handler’s Card and gaming license.

Experience in basic food handling, sanitation, and customer service is preferred. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic, and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory. Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.