Job Description
Salary: $20-$30
Restaurant Supervisor
$20.00 to $30.00 per hour - Full-time
Shift and Schedule
8 hour shift
Weekends and Evenings
10 hour shift as needed
Night shift
Evening shift
Day shift
Monday to Friday
Holidays
Benefits offered
Dental insurance
Vision insurance
Life insurance
Employee discount
Health insurance
Vacation
Full job description
Deepest Cut Hospitality is growing! We are looking for Restaurant Supervisors to lead all aspects of our dining operations. The role's responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals while creating and supporting a strong culture and excellent work environment for our team. Our leaders are charged with ensuring efficient restaurant, bar and event operations, as well as maintaining high production, productivity, quality, and customer-service standards. Our leaders oversee the dining room, check-in with guests, balance seating capacity, will oversee and provide positive reinforcement and constructive feedback to our team.
They work with the kitchen to ensure food quality, health and safety standards, ticket times, and presentation are all met in accordance with the highest standards. Our leaders are required to work well with our teams, upholding our values or consistency and accountability - clearly communicating expectations and setting our teams up for success. Ultimately, our Supervisors ensure our restaurant runs smoothly and safely, and guests have a pleasant experience.
Prior restaurant management experience is critical to this role and references will be required to verify the candidate's experience as well as management/leadership style.
Restaurant Leader Responsibilities (including but not limited to)
Coordinate daily Front of the House restaurant and bar operations.
Execute all schedule events, this includes setting up banquets, luncheons, corporate events, and special events using triple seat platform
Manage host and hostess table management platform on OpenTable
Adhere to all health and safety standards as set by the Company as well as government agencies
Control the day-to-day operations of the venue within the policies and guidelines set forth by the company.
Respond to guest service needs to provide the highest standards of service.
Possess extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and staff
Maintain a professional company image, including restaurant and bar cleanliness, proper uniforms and appearance standards.
Ensure the daily deposits have been deposited, safe counts conducted, and venue's cash is secured at all times.
Maintain cost of goods sold, nightly comps, nightly recap reports, and safe audits by overseeing inventory counts and tip reports nightly
Supervise and motivate; take disciplinary action team members when necessary.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Represent the venue in a professional manner to the community-at-large, including local businesses, civic organizations, and media.
Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate actions to include maintaining ap propriate stock of liquor, beer and other bar or restaurant products.
Appraise staff performance and provide feedback to improve productivity.
Manage the brand’s good image and suggest ways to improve it.
Handle the pressures and problems that all come in a multi-functioning venue.
Always maintain a professional atmosphere.
Front of House Supervisor / Manager Qualifications
At least 3 years' experience in restaurant management for supervisor
High School Diploma or GED required; relevant college coursework or formal training preferred
Must be at least 21 years of age
Must speak fluent English, bilingual (English/Spanish) a strong plus
Knowledge of computer systems (MS Office, Google Drive, Yelp Business)
Knowledge of POS systems, Toast preferred
Knowledge of reservation systems OpenTable preferred
Must be flexible and adaptable to change
Strong leadership skills, written and verbal communication skills, and listening skills
Strong adherence to accountability, personal responsibility, and the value of positive leadership
Proven ability to lead a team and communicate efficiently, both verbally and in writing
Exceptional time management and organizational skills
Must be internally motivated, detail-oriented, and have a passion for teaching others
Ability to work a flexible work schedule to include evenings, weekends, and holidays
Upon hire, chosen candidate will need to submit a copy of or obtain a valid Manager Food Handler’s Card, and a valid Responsible Alcohol Server (RBS) certification.
Applicants must demonstrate legal authorization to work in the United States without restrictions.
Deepest Cut Hospitality and its venues are Equal Opportunity Employers and makes employment decisions on the basis of merit.
Weekends as needed
Experience:
Restaurant Management: 2 years (Required)
Work Location: In person