Restaurant Supervisor

Supervisor : Position Summary and Responsibilities

Employment Status : Full Time

Compensation : Hourly, ranging from $27.00 to $29.00

Minimum Experience Required : Two (2) years in a relevant operational capacity

Position Purpose

The Supervisor is designated to assume command of all overall operational activities and managerial functions during the absence of the Owner General Manager.

Key Responsibilities :

Management and Administration

Employee Development : Facilitate structured coaching sessions, disciplinary discussions, and formal employee counseling procedures.

Talent Acquisition : Conduct interviews, execute candidate assessments, and participate in the selection process for new employees.

Resource Deployment : Direct and oversee the daily work activities of all scheduled personnel.

Financial Oversight : Monitor, manage, and report any variances or discrepancies noted in register reconciliation between shifts.

Aesthetic Compliance : Maintain responsibility for ensuring adherence to established professional grooming and appearance standards among service staff.

Operational Analysis : Systematically monitor and evaluate operational workflows to identify effective and ineffective practices, subsequently communicating observations and submitting formal suggestions for process improvement.

Training and Onboarding : Contribute to the development of training materials and assist in the structured training of both new hires and established staff members.

Strategic Focus : Direct efforts toward specifically assigned areas requiring focused attention, as requested by the General Manager.

Regulatory Enforcement : Ensure rigorous enforcement of all applicable federal, state, and local laws, particularly those pertaining to health, safety, and labor regulations.

Guest Services and Sales

Issue Escalation : Communicate all significant guest-related concerns and incidents to the ownership and the General Manager.

Operational Support : Provide direct support to staff members for task execution, resolve immediate operational and employee-related issues, and communicate the resolution plan and / or consult with the General Manager regarding appropriate actions.

Service Excellence : Exemplify and promote personalized service strategies (e.g., utilizing guest names, cultivating relationships to foster customer loyalty, and proactively engaging with every guest to assess satisfaction).

Product Representation : Articulately represent all products, utilizing skilled sales techniques and providing comprehensive explanations of product characteristics and flavor profiles to customers.

Quality Assurance : Monitor and maintain the highest possible standards for product and service quality.

Supply Chain Support : Provide assistance with inventory counts and the processing of procurement orders.

Labor Management and Culture

Workforce Direction : Direct the daily deployment and task management of all scheduled staff members.

Performance Management : Continuously review the performance metrics and attendance records of all personnel, addressing any observed shortcomings and formally recognizing high achievement.

Leadership Modeling : Serve as a dedicated role model and mentor by setting a demonstrably positive example in all facets of business operation and personnel management.

Culture Development : Collaborate closely with staff to instill a collective, service-oriented mindset, thereby cultivating employees who consistently embody the organizational philosophy and core values.

Safety Compliance : Maintain a thorough understanding of current safety protocols, adhere to these guidelines, and effectively direct others in their proper execution.

Minimal Essential Requirements

Collaboration : Demonstrated capacity to function effectively within a team environment.

Hygiene and Presentation : Commitment to maintaining the highest standards of personal cleanliness and professional presentation.

Technical Skills : Proficiency in food handling, preparation, and cleaning methodologies is highly desirable. Possession of a current Food Handler’s Certification is mandatory.

Organizational Aptitude : Exceptional time management skills and the ability to operate under pressure to manage high-volume production requirements.

Cognitive Abilities : Evidence of strong active listening and continuous learning proficiencies.

Communication : Competence in reading and verbal comprehension for effective information exchange.

Adherence to Standards : The requisite discipline to consistently follow established operational standards and policies.

Physical Requirement : Capability to lift and move objects weighing up to 25 pounds.