Restaurant Supervisor

The **Restaurant Supervisor** is responsible for assisting with opening, closing and the daily operations of the restaurant within Stanley Park Pavilion. They ensure the best possible Food & Beverage experience for both Guests and Team Members alike. It is the supervisor’s duty to ensure all required tasks are completed, daily goals are attained, and guest expectations are being exceeded.

In addition, the Restaurant Supervisor assists Stanley Park Pavilion Leadership Team in evaluating the quality and value of the guest’s Food & Beverage experience and communicates any new ideas or concerns. Through leadership and motivation, they will promote the principles, core values and vision of the **Capilano Group.**

**Essential Duties and Responsibilities**:

- Works with the Food and Beverage Assistant Manager to oversee the daily operations of Stanley’s Bar and Grill,
- Follows Food Safe guidelines and training Team Members on company standards of handling, preparation and presentation of menu items,
- Monitor and manage guest flow, seating, and reservation systems to maintain optimal dining conditions,
- Ensures replenishment of stock and cleanliness of Restaurant
- Communicates and submits orders with suppliers and receives supplier orders,
- Organizes daily and weekly cleaning schedules,
- Communicates with the Assistant Restaurant Manager, Supervisors and other department managers,
- Ensure serving team accurately places food orders in a timely manner, while acknowledging all guests,
- Work with the culinary team to ensure food orders are received accurately, and that food storage areas are kept clean and tidy,
- Ensure all opening, closing and other duties are completed daily,
- Be proactive in attracting guests to the restaurant by creating connections with Pavilion guests,
- Assist with daily monitoring and tracking of Guest feedback (informal and formal guest surveys).

**Leadership**:

- Be actively involved in training all Front of House Team Members,
- Lead by example to drive sales while maintaining exceptional guest service,
- Participate in ongoing coaching of Front of House Team Members; be proactive in performance management daily with the team,
- Ensure specific work procedures and priorities are communicated on a daily, weekly and monthly basis,
- Review team member productivity to achieve objectives; provide one-on-one coaching to develop and strengthen the team,
- Be a positive role model; display high energy even during slower periods; consistently set an example,
- Foster a positive and motivating team environment to promote employee engagement and satisfaction
- Ensure professional representation of the restaurant by all team members,
- Follow and communicate company and department guidelines as outlined in manuals, policies and procedures.

**General Operations, Sales and Profitability**:

- Ensure all scheduled shifts are being filled and communicated; identify schedule requirements to ensure maximum coverage during all business times (peak and non-peak), working within budget,
- Ensure that liquor inventory is maintained and secure,
- Lead efforts to protect company assets through loss prevention education, polices and awareness,
- Train Front of House team members on proper cash handling procedures and policies,
- Ensure daily sales goals are met,
- Assist in reconciling revenue inaccuracies with accounting i.e. floats, cash outs,

**Safety Responsibilities**
- Know and communicate the health and safety requirements & regulations and ensure they are followed,
- Ensure Team Members follow Capilano Group health and safety policies and procedures,
- Ensure all food & beverages are labeled and dated as required by Health and Safety regulation,
- Ensure appropriate personal protective equipment & clothing is available, properly worn when required, properly inspected and maintained,
- Ensure Team Members are made aware of all known hazards in the area where they work,
- Cooperate with the JOHS Committee or any person carrying out Occupational Health and Safety duties,
- Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes,
- Be alert to hazards and immediately report hazards, defective equipment or concerns to your manager
- Take every reasonable precaution to ensure protection of Team Members

**Qualifications**:

- 1 to 2 years of supervisory experience in a similar Food & Beverage venue,
- POS experience or previous knowledge of Profitek System, an asset,
- “Food Safe” certification Level 1 an asset or willing to obtain,
- “Serving it Right “certification,
- Must be of legal drinking age as supervising in licensed areas,
- Can handle stressful situations and meet fluctuating and demanding needs,
- Second Language is an asset.

**Considerations**:

- Able to work a variety of shifts including evenings, weekends and holidays to meet the needs of the business,
- While performing the duties of this p