Supervisor/Assistant Manager

Job Description

Asst Manager at Washington Dulles International Airport Terminal A Business Hours (6am TO 11 PM)

A restaurant supervisor is responsible for overseeing the daily operations of a restaurant, ensuring excellent customer service by managing staff schedules, resolving complaints, monitoring food quality, and maintaining adherence to service standards, all while upholding a high level of cleanliness and operational efficiency; essentially acting as a leader on the floor to guarantee a positive dining experience for guests.

Key responsibilities of a restaurant supervisor:

Staff Management:

Supervise servers, bussers, and other dining room staff, assigning tasks and ensuring proper execution of service protocols.

Train new employees on restaurant procedures, food and beverage knowledge, and customer service standards.

Monitor staff performance, provide feedback, and address any issues.

Create and manage employee schedules to optimize staffing levels during peak hours.

Customer Service:

Respond promptly to customer complaints, addressing concerns and finding solutions to ensure satisfaction.

Actively observe dining room to anticipate customer needs and provide attentive service.

Foster a positive and welcoming atmosphere for guests.

Operational Oversight:

Monitor food quality and presentation to ensure consistency with restaurant standards.

Manage inventory levels of food and beverage supplies, placing orders as needed.

Ensure compliance with health and safety regulations, including food handling practices.

Maintain cleanliness and organization of the dining area.

Financial Management:

Track sales and labor costs to identify areas for improvement.

Monitor and control expenses to maintain profitability.

Analyze sales data to identify trends and make informed decisions.

Required skills for a restaurant supervisor:

Excellent communication skills: Ability to effectively interact with customers, staff, and management

Leadership qualities: Capability to motivate and guide a team to achieve goals

Organizational skills: Efficiently managing multiple tasks and priorities in a fast-paced environment

Problem-solving abilities: Quickly identifying and resolving issues related to service or operations

Attention to detail: Ensuring consistency in quality and presentation of food and service

Knowledge of restaurant operations: Understanding of standard procedures, menu items, and POS systems

Full-time