What are the responsibilities and job description for the Restaurant Supervisor position at ELK RESTAURANT VENTURES INC?
Job Description
Restaurant Supervisor
Reports to: Restaurant Manager
Supervises: Restaurant Staff
Job Summary
Supervises food and beverage service in the restaurant. Provide informal and fast-casual services. Maintain cleanliness. Assists Manager with employees, touching tables, ordering supplies, implementing controls and effectively ensuring that budgeted revenue goals are maintained.
Knowledge, Education, Core Competencies and Abilities
- High school graduate or equivalent or 2 years work-experience equivalent
- Must be at least 19 years of age to serve alcohol.
- Proven track record in successfully assisting in fast-casual dining.
- Ability to prepare and/or serve foods and beverages and supervise employees.
- Ability to develop and maintain awareness of occupational hazards and safety precautions.
- Knowledge and ability to perform required role during emergency situations.
- Begin membership local, regional, national or other professional associations.
- Maintains a high level of guest contact throughout service hours.
- Trainer experience preferred
- TOAST system preferred
- Microsoft Office preferred
- Good written and verbal skills
Essential Functions
- Maintains ongoing dialogue and rapport with guests through recognition, communication and follow-through.
- Ensures the highest standards for food, beverage, catering, and community services.
- Participates in selected community activities to broaden the scope of the restaurant’s operation by fulfilling the public mission of the restaurant as a participating member of the community.
- Attends management and staff meetings as scheduled.
- Provides food and beverage service according to restaurant standards.
- Maintains cleanliness of production and service equipment and of production, storeroom,
service and other areas. - Ensures foods are held at safe storage temperatures.
- Supervises personnel to assure highest productivity and conduct.
- Ensures that required revenue control procedures are consistently used.
- Encourages/delegates assignments during off-peak periods, as needed.
- Monitors labor; evaluates schedules and sustains proper staffing requirements
- Secures and protects the restaurant’s assets, including intellectual property and brand, and enhances the brand equity
- Complies with applicable health, alcoholic beverage, fire and other laws and requirements.
- Produces daily or meal-period revenue analysis and other point-of-sale (POS) reports.
- Makes product suggestions to staff to increase sales and heighten guest satisfaction.
- Assists with the production and service of food and beverage products, as necessary.
- Interviews, trains, supervises, schedules, evaluates, coaches assigned staff.
- Receives and resolves complaints applicable to the restaurant.
- Assists in tracking all Front-of-House products, supplies, small equipment and other items.
- Provides feedback and assists in updating procedures manual for the restaurant.
- Consistently complies with the restaurant policies and procedures for the service of alcoholic beverages for guests.
- Suggests menu additions based on member and guest requests.
- Adheres to established media policies.
- Completes other appropriate assignments made by the Restaurant / General Manager
Licenses and Special Requirements
- Alcoholic beverage certification preferred
- Food Safety Manager certification preferred
Work Context-Physical Requirement
- Be able to stand and walk for up to 12 hours at a time
- Required to walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
and twist or reach. - Be able to push, pull, lift and carry boxes and packages of up to 50 pounds unassisted; 175lbs assisted carry
- Full availability, including weekends and holidays
- Must be able to handle hot and cold interior and outdoor conditions.
- Continuous repetitive motions.