Restaurant Supervisor

POSITION SUMMARY:
This position is responsible for guiding, direction and organization of restaurant operations to maintain
high standards of food and beverage quality, service and marketing to maximize profits through
outstanding customer service. Represent the Restaurant and Hotel in maintaining existing business
relationships and works directly with all hotel departments in coordinating groups, events, hotel food and
beverage service in all outlets
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
The position requires the ability to perform the following essential job functions, with or
without reasonable accommodation:
• Train, supervise, and participates in the evaluation of restaurant staff team
members for the efficient operation of the restaurant.
• Continuously evaluate the performance and encourage improvement of the
personnel in the food and beverage department.
• Attends all food & beverage outlet department meetings.
• Responsible for ensuring that restaurant complies with sanitation and safety
standards for guests and team members.
• Responsible for ensuring that all equipment is in working order.
• Visually inspects and takes corrective action to ensure that facilities in restaurant
look appealing and attractive to guests.
• Provides guidance for improvement and implements necessary adjustments.
• Oversees work orders to ensure repairs and maintenance of facility are completed
on a timely basis.
• Monitors product quality and guest satisfaction in restaurant.
• Moves throughout facility and kitchen areas to visually monitor and take corrective
action to ensure food quality and service standards are consistently met.
• Provides guidance for improvement and implements necessary adjustments.
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• Interacts with guests to obtain objective feedback regarding quality of service and
food and beverage in outlet.
• Investigates and resolves guest complaints in a timely manner.
• Documents inventory forecast usage and monitors supply so that restaurants are
stocked with linen, glassware, silverware, china, condiments and other items
necessary to provide appropriate customer service.
• Oversees set up of dining and service areas.
• Participates in marketing efforts of restaurants, creates menu ideas, surveys
competition and reports food trends, and assists in preparation of specials.
• Responsible for ensuring compliance with all policies and procedures that relate
to the restaurant as well as all local, state and federal laws and regulations.
• Attend mandatory meetings including divisional meetings, department meetings,
staff meetings, etc.
• Participate in community public relations for the restaurant and the hotel.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.
OTHER DUTIES
PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE
LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS
JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.
REQUIRED SKILLS / ABILITIES:
• Strong mathematical abilities to determine and track inventory, controls, revenue
productions, and other hotel financial statements.
• Ability to communicate in English, both orally and in writing, with guests and team
members, some of whom will require high levels of patience, tact, and diplomacy to
defuse anger and to collect accurate information to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer
system.
• Interpersonal skills to provide total guest satisfaction in all areas of responsibility.
• Thorough knowledge of total restaurant operations and food and beverage preparation
techniques.
• Comprehensive knowledge of wine and beverage operations.
• Individual must have comprehensive knowledge of food and beverage preparations,
service standards, guest relations and etiquette.
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• Individual must have knowledge of the appropriate table settings and service ware.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Basic mathematical skills and considerable skill in the use of a calculator to prepare
moderately complex mathematical calculations without error.
• Ability to listen effectively and to speak English clearly to communicate with customers
and team members and prepare written complex reports.
• Must have coordinating skills as pertains to determining time, place and sequence of
operations or action.
• Ability to analyze information and make effective judgments.
• Licenses or Certificates‐Ability to obtain any government‐required licenses or
certificates. For example: Washington Health Card; Oregon Liquor Service Permit,
Alcohol Service Certification, Food Handlers Permit, etc.
DESIRED SOFTWARE PROFICIENCIES:
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or
Outlook.
SUPERVISORY RESPONSIBILITIES: None
EDUCATION / EXPERIENCE:
• 1+ year’s restaurant or equivalent experience, and/or 1+ years supervisory experience preferred.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• 2 or 4‐year college degree a plus.
PHYSICAL REQUIREMENTS:
• Inside with protection from weather but not necessarily changes in temperature.
• The team member is frequently exposed to heat, steam, fire and noise.
• While performing the duties of this job, the team member is occasionally required to
stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with
hands and arms; climb stairs; talk or hear.
• The team member is frequently required to reach, bend, stoop, shake, stir, pour, carry,
push and lift objects up to 50 pounds. There is substantial repetitive motion of the wrists,
hands and fingers.
• OSHA laws require the use of Personal Protective Equipment (PPE) when performing work
duties that have the potential of risk to your health or safety.
• Normal routine involves no exposure to blood, body fluid or tissue, but exposure or
potential for exposure may occur.
• All team members must maintain a neat, clean and well‐groomed appearance (specific standards available).