The primary responsibilities of the Supervisor, include making a good first and lasting impression on all guests and ensuring that the restaurant operates in an efficient and professional manner.

The Supervisor works closely with the kitchen to ensure proper communication and coordination. This position also ensures the servers, bartenders, baristas are properly trained to sell wine, assist guests with selections, etc.

The overall approach is to create a work environment where everyone is given the opportunity to help attain its goal of being recognized as the premiere destination and maintain its’ core principles, while at the same time growing employees’ personal careers. A team approach is strongly encouraged throughout the restaurant.

ESSENTIAL FUNCTIONS OF THE POSITION

These requirements/functions may change over the course of employment.

Manage FOH/BOH departments. Maintain staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.
ScheduleFOH employees’ work hours. Review BOH schedule.
Review payroll time sheets on the 16thand 1stof every month.
Perform write-ups and disciplinary actions.
Review job requirements with proper placement of employees.
Interview and assist Operations Management in hiring FOH staff (wait staff, bus staff, and bartender).
Assist Operations Management with 90-day and annual performance appraisals for all FOH staff.

Training/ Knowledge

The Supervisor shall be completely familiar with all items on the menu and wines on the wine list such that he/she can assist the wait staff by explaining items, as necessary, and in particular helping to sell wine, liquors, etc. The Supervisor may also provide food and wine table service, assist in the pantry area, and assist the bartender, as needed. The management team is responsible for maintaining the training program and procedures to be consistently followed in FOH/BOH operations.

Adhere, maintain and execute all policy and procedure.
Prepare staff by introducing menus and continually educating staff on food knowledge.
Conducting food and wine tastings.
Giving instruction in etiquette and serving techniques.
Be completely familiar with all items on the menu and wine list such that you can assist the wait staff by explaining items, as necessary, and in particular helping to sell wine, liquors, etc.
Ensure all staff side work has been completed.
Teach wine presentation and up-selling methods for higher ticket sales.
Provide food and/or wine table service, as needed.

Trains all wait staff, bartenders, bussers, and others such that they are appropriately informed of

what is expected under all circumstances.

Train staff in sequence of service.
Oversee that guests are greeted properly and in a timely manner, their orders are taken without delay, and are served correctly.
Assign staff stations and make sure all side-work duties of the FOH/BOH are completed (opening & closing).
Maintain continuous training.
Adhere, maintain and execute all policy and procedure.
Motivates staff.
Encourages teamwork.
Acts as a leader.
Leads by example.
Oversee shift supervisors.

Ambiance

Maintain ambiance by inspecting and monitoring serving stations, floors, seating, lighting and music.

Inspect the dining and serving areas for appearance to ensure:

a) nothing is out of place
b) linens, glassware, and silverware are clean
b) menus are clean at all times
c) absolute cleanliness (by not only following our cleaning schedule but also taking care of all situations that may occur)

The Store Supervisor must see the big picture to ensure the restaurant is running smoothly and consistently and that all guests are being handled in a professional manner.

Communication

Must have the ability to solve problems and miscommunications with guests and

employees, and most importantly placate unhappy guests by using effective listening skills

and good judgment. The Store Supervisor should be able to appease most guests through

communication. In rare instances, a comp may be necessary. Must have the ability to

communicate effectively with guests and all employees. Maintain daily communication logs between supervisors.

Required Skills

Oversee and manage teams of 10-15 wait staff/bartender personnel.

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