Benefits:

Opportunity for advancement

Training & development

Position: Restaurant Supervisor (Part Time)

Reports to: General Manager

The Restaurant Supervisor supports the General Manager (GM) & Assistant General Manager (AGM) in overseeing the daily operations of the restaurant. This role involves managing staff, ensuring excellent customer service, maintaining quality control, and contributing to the overall success of the restaurant. The Restaurant Supervisor acts as a bridge between the management team and the service staff, ensuring smooth and efficient operations.

Key Performance Elements/Essential Functions

Operational Management:

Supports the GM & AGM in efficient and effective restaurant operations on a day-to-day basis.

Assists with aspects of inventory, purchasing, receiving, and storage of Company specified products.

Ensure high standards of food quality and service.

Throughout shift complete walkthroughs of the building to ensure equipment, furniture, and fixtures are in clean and in good working order.

Upholds restaurant mission, vision, philosophy, and core values through behavior and action.

In the absence of the GM and AGM the Supervisor is responsible for managing and directing all aspects required within the restaurant.

Oversee the opening and closing procedures of the restaurant.

Staff Management:

Supervise and support front-of-house and back-of-house staff including servers, bartenders, bussers, hosts, cooks, etc....

Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.

Schedule shifts and manage staff rosters to ensure adequate coverage.

Monitor staff performance and provide feedback and coaching as needed.

Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.

Customer Service:

Ensure guests receive exceptional service by addressing and resolving any issues or complaints promptly.

Monitor the dining area to ensure guest satisfaction and adherence to service standards.

Handle difficult situations and emergencies with professionalism.

Quality Control:

Maintain high standards of food quality and presentation.

Collaborate with kitchen staff to ensure timely and accurate order preparation and delivery.

Conduct regular inspections to ensure the restaurant is up to standards in cleanliness and organization.

Financial Management:

Handle cash and payments, including closing out registers and ensuring accurate financial reporting.

Communication:

Foster a positive and collaborative work environment by promoting teamwork and open communication.

Relay important information from management to staff and vice versa.

Conduct pre-shift meetings to inform staff of any updates, specials, or changes.

Commitment to Equal Opportunity

We are an equal-opportunity employer. We welcome all applicants and qualified individuals, who will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. The employer at any time has sole discretion to revise them. It is intended to accurately reflect the primary job elements essential for making compensation decisions.