Restaurant Supervisor

JOB SUMMARY

Reporting to the Hotel General Manager, a Restaurant Supervisor responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

DUTIES & RESPONSIBILITIES

The following is a list of the essential duties and responsibilities of this job. The tasks and time spent performing each task may vary as business needs require. The management of Exit 153 Restaurant / Amsterdam Inn & Suites maintains the right to modify job duties and responsibilities at its discretion.

Restaurant Supervisor responsibilities include:

Job brief

Responsibilities:

To be successful in this role, you will need management skills and with experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Wait Staff, Host / Hostess/ Bartender /Bus Persons , set work schedules, oversee food delivery and make sure we comply with health and safety restaurant regulations.

The Restaurant Supervisor is expected to lead by example.The position requires that you be there to support staff during busy moments in our fast-paced environment. Ultimately, you will ensure the restaurant runs smoothly and customers have pleasant dining experiences.

Requirements

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, and products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

· The ability to stand for long hours

· Ability to follow all sanitation procedures

· Ability to work in a team

· Very good communication skills

· Excellent physical condition and stamina

· Has a excellent knowledge of wines, wine service & good understanding of all alcoholic beverage service

· Has a good knowledge of the food menu, cooking methods, menu item ingredients

· Maintains an excellent working relationship with the Chef and Hotel Managment

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty listed above satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Employees who do not possess the requirements for a job at the time of hire are expected to attain the skills, knowledge and abilities required within a specified period of time as agreed upon, in writing, with the Hotel General Manager. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Characteristic and Ability Requirements

· Proven work experience as a Restaurant Supervisor , Catering Supervosor or similar role

· Proven customer service experience as a manager

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

· Familiarity with restaurant management software, such as web based ordering software and Maître d

· Strong leadership, motivational and people skills

· Acute financial management skills

Educational Requirements

· Education Required: BSc degree in Business Administration; hospitality management or culinary

schooling is a plus

· Other Education/Certification/Training preferred: Food Safety and Work Safe Training

Work Experience Requirements

· Proven work experience as a Restaurant Supervisor, or similar role

· Proven customer service experience as a manager

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

Other Requirements

· Must be eligible to legally work in Canada

· Well groomed

· Personable

Technical Requirements

· Equipment: POS System

· Software: restaurant management software, like OpenTable and Maître d

· Other:

Competencies

· Customer Focus – Efficiently and effectively addressing the needs of our customers by asking questions to identify and understand their needs, interests, and goals. Provide prompt, efficient, and personalized assistance to meet the requirements, requests, and concerns of customers. Ensuring accurate and timely information is provided to our customers and inform them of commitment times or performance guarantees. Follow up with customers following service delivery to ensure issues/concerns are resolved, adjust services based on customer feedback and anticipate the future needs of the customer. Project a professional image of oneself and the organization.

· Teamwork – Willing to work as a team by understanding one’s role in a team, choosing the right behaviours and developing constructive and cooperative working relationships with others to achieve the team’s objectives. Effectively communicating within the team to encourage others to express their ideas and opinions, as well as, offer constructive criticism in a supportive and positive manner. Working tactfully and diplomatically to handle conflicts and build consensus among the team members in order to achieve positive results for all parties involved and to provide high levels of customer service. An understanding and acceptance in supporting all aspects of the Exit 153 Restaurant / Amsterdam Inn & Suites, operations as required.

· Problem Solving and Decision-Making – Demonstrating an ability to anticipate or identify the existence of a problem and understand its true nature by recalling the information learned previously or seeking additional information relevant to solving the problem. Developing and weighing a variety of high-quality alternative approaches in order to choose the best solution to the problem. Implementing a realistic approach for the chosen solution in a timely manner. Evaluating the outcomes of the implemented solution to assess the need for alternative approaches and to identify lessons learned.

· Professionalism – Exhibiting professionalism at all times by maintaining a professional demeanor through one’s conduct and disposition to the guests, displaying traits such as respect, friendliness, honesty and dependability to provide exceptional service. Complying with the specific standards set by the organization regarding appropriate dress and personal hygiene for the worksite. Demonstrating composure with stressful or difficult situations, and accepting criticism tactfully to learn from it.

· Dependability and Reliability – Demonstrating consistency and predictability in all aspects of the job by fulfilling obligations and taking accountability for one’s work. Complying with organizational rules, policies, and procedures. Diligently following through on commitments and consistently completing assigned tasks by deadlines with minimal supervision. On time for work as scheduled and punctual for scheduled meetings or appointments. Thoroughly checking work to ensure that all essential details have been considered and take prompt action if errors or inconsistencies are noticed.

Physical Requirements

· This position requires a moderate level of physical exertion; standing for long periods of time; occasional lifting of up to 25 pounds. A low intensity of sensory effort is required.

Working Conditions

· This position requires the individual to perform primarily indoors, in a kitchen environment.