Restaurant Outlet Supervisor (FT)

SUMMARY

Assist in supplying total guest satisfaction through prompt, courteous and professional service, while maintaining a highly motivated and well trained staff. Maintain high quality standards in regard to food production and presentation, and sanitation and safety.  To provide supervision of restaurant staff in the absence of Assistant Manager and/or Restaurant Manager. To continually strive for 100% guest satisfaction within assigned restaurant outlet by providing and ensuring a consistent quality of service through prudent supervision of staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To foster an environment conducive to guest satisfaction through prudent supervision and training of staff
• Assist in the training and coaching of all bartenders, servers, greeters, bussers and cashiers
• Encourage and motivate staff to maintain a high level of morale at all times
• Practice and promote safe alcohol management
• Follow all state laws regarding intoxicated patrons
• Promote and practice professional and consistent standards of service and cleanliness to all employees
• Control labor schedules in accordance with budgeted costs
• Monitor the use and handling of facility resources, including linens, equipment and paper products
• Monitor guest satisfaction and feedback on a daily basis
• Submit paperwork and reports as requested, in an orderly and timely manner. These could include disciplinary action forms, work orders, requisitions, payroll and purchase orders.
• Follow all prescribed sanitation laws issued by county health department
• Ensure beverage service is prompt and efficient while following all local and state laws regarding beverage product and service
• Ensure quality food and beverage standards are met
• Assist in the scheduling, hiring, discipline and termination of employees
• Assume all responsibilities delegated by the manager and do any or all other duties to fulfill customer needs and requests
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Attend all meetings and complete all online training sessions
• Complete group recap sheets on a daily basis
• Responsible for ordering of supplies and keeping adequate par up levels
• Perform opening and closing procedures of outlets
• Maintain open line of communication and act as a link between the Manager and Staff
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Must understand and abide by environmental practices of the Grand Traverse Resort and Spa
• Other duties as assigned

EDUCATION/EXPERIENCE

• Previous serving experience required
• Must be 21 years of age
• Previous supervisory experience preferred
• Experience with MICROS system preferred

OTHER SKILLS AND ABILITIES

• Basic computer knowledge
• Above average knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique
• Must have a sense for time and urgency and be able to complete tasks and projects in a timely manner
• Must have excellent customer service and communication skills, both written and verbal
• Must be highly motivated with a positive attitude and have the ability to multi-task

SUPERVISORY RESPONSIBILITIES

• Schedule writing
• Complete disciplinary action forms as needed
• Assist Manager in hiring, interviewing and termination of employees
• Complete performance evaluations, planning/attending/leading staff meetings
• Complete any ordering activities necessary
• communicate with guests, staff, and management to resolve issues as the arise
• Other tasks as given by Manager

TYPICAL PHYSICAL DEMANDS

While performing the duties of this job, the employee is frequently required to stand for prolonged periods of time, walk, talk and hear.  The employee must occasionally lift and/or move up to 25 pounds. 

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency and have the ability to handle multiple difficult situations at once in a calm and organized fashion
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines
• Must be able to handle extremely high business levels in a fast paced environment
• Must possess a strong, yet friendly personality in order to maintain a great working environment with fellow employees and guests. 
• The highest level of consistency, service and professionalism is required on a daily basis. 

WORKING CONDITIONS

• Noise level moderate in restaurant
• Fast paced

COMMENTS

Native American Preference will apply.  Must be able to pass a background investigation and an oral drug Screen as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality.