BAR- DINING ROOM SUPERVISOR

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

MAJOR RESPONSIBILITIES

• Provides training, support, guidance and direction to service staff by being readily available and on restaurant floor at all times. Provide directions and coordinates the duties of approximately 25-50 employees including  seating host, bussers, bartenders and servers.
• Assists management with motivating, developing, coaching and counseling employees to ensure that the proper level of service is being provided to guests.
• Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation.
• Performs table visits to ensure high quality of food service.
  • Responsible for quality, sanitation and waste prevention through best practices. Makes suggestions to eliminate waste where and when necessary.
  • Monitors and maintains the cleanliness and appearance of the restaurant.
  • Displays a positive attitude and practices teamwork to help other team members execute at a high level.
    • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situa tions.
    • Enforces responsible alcohol management.
    • Demonstrate core values of company every shift.
    • Maintain high-level of knowledge regarding the company’s products and happenings.
    • Performs other duties and tasks as assigned or determined by chefs or management.
    • Always work in the appropriate uniform as defined by management and follow personal hygiene policy.
    • Understand and utilize all safety and sanitation practices as defined in the safety program and reports any accidents to management.

SUPERVISORY RESPONSIBILITIES:  

QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Must be 25 years of age or older.

REGULAR ATTENDANCE is required and expected.

EDUCATION and/or EXPERIENCE:  High school degree or Diploma preferred; One to three years prior server, supervisory, management experience in a high-volume food and beverage industry preferred; or equivalent combination of education and experience.

CERTIFICATES, LICENCES, REGISTRATIONS:  Health permit, food safety and FHP cards.  Employee required to obtain cards individually and provide proof of possession prior to first day of employment.

ON-THE-JOB TRAINING:  Ten days learning company policies and procedures and other required and necessary information.

LANGUAGE SKILLS:  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write simple correspondence.  Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

MATHEMATICAL SKILLS:  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required (for periods of up to 8 hours or longer, if needed) to stand; walk; talk or hear; use hands, handle or feel objects, tools or controls; and reach with hands and arms.  The employee is also regularly required to stoop, kneel.  The employee is frequently required to climb or balance, and is occasionally required to taste or smell.  The employee is regularly required to balance, carry or deliver food and beverage items by hands and arms or by trays. 

The employee is regularly required to lift and/or move up to 25 pounds, and frequently lifts and/or moves up to 50 pounds.  Specific vision abilities required by this job include peripheral vision and depth perception and the ability to adjust focus

WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  

While performing the duties of this job, the employee is occasionally exposed to chemicals and outdoor weather conditions.

While performing this job, the noise level in the work environment is loud.