Restaurant Supervisor - Raleigh Room, The Historic Cavalier Hotel

Overview

Restaurant Supervisors coordinate and manage all aspects of front of house guest experience for the restaurant during a shift.

Responsibilities

Level One

Responsibilities of Gold Key|PHR Supervisors :

• Understand the needs of the shift, deploy resources and communicate the plan to the staff department so that products and services are delivered timely and to the department's specifications.
• Use the department's Job Skill Handbooks to consistently coach and train Associates.
• Use the approved tools and checklists to set daily expectations for each Associate and ensure completion of the assigned tasks.
• Provide daily motivation and encouragement to motivate each Associate and create the environment and teamwork for excellent service.
• Monitor daily time and attendance including clock in and out to ensure daily labor budget is met. Make adjustments as needed to respond to call offs or changes in forecasted business volume.
• Follow Service Recovery guidelines to ensure that guest concerns are resolved to complete satisfaction. Understand and escalate guest concerns when necessary.
• Champion Gold Key / PHR's service culture, "The Keys to Making it Right" to proactively focus Associates on what matters most to lead in guest satisfaction for the brand, our market competitors and on social media.
• Constant inspection of your assigned areas of responsibility to ensure alignment with standards, specifications and inventories, which include cleanliness, environment / sense of place and guest experience; deploy corrective action or resources when necessary.
• Proactively manage safety and security procedures to prevent accidents, ensuring healthy environments for both Associates and Guests.
• Ensure individual compliance with all Gold Key|PHR, Brand and state or federal training requirements for your role to include new hire, certification and re-certification as needed.
• Other duties as assigned.

Additional Responsibilities :

Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Promote an accident-free workplace to minimize liabilities and related expenses.

Monitor and control the maintenance / sanitation of the various outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.

Complete any other responsibilities or duties as assigned.

Qualifications

Type Qualification Skill :

Education : More than two years of post high school education required. A degree from a four-year college is preferred.

Experience : Previous restaurant supervisory experience or experience as a Lead Trainer or Shift Leader.

Skill : Advanced knowledge of principles and practices within the Restaurant / Hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage management. Ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Supervisory / management communication skills. Have the ability to operate the latest relevant computer software programs.

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