Restaurant Supervisor

**SCOPE AND GENERAL PURPOSE**

**To work with the Food & Beverage Manager to achieve a motivated and organized restaurant team and to provide the level of service and guest care to meet company standards and to contribute to the overall profitability of the restaurant/food outlets as assigned.**

**MAIN DUTIES**

**1. Monitor servers and busperson adherence to all service standards.**

**2. Supervise service of guests, being watchful of signals from guests in need of service.**

**3. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage.**

**4. Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up.**

**5. Abide by all Provincial, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages.**

**6. Communicate daily with restaurant manager with regard to special events, house counts, etc.**

**7. Assist restaurant manager in conducting menu classes and taste panels.**

**8. Communicate both verbally and in writing to provide clear direction to staff.**

**9. Ensure pleasant greeting/prompt seating of all guests in accordance with guest requirements while facilitating fast and professional service by fair distribution of tables/guests to team members.**

**10. Maintain standards and ensuring total guest care in line with property and company policy.**

**11. Assist in liquor inventory as requested.**

**12. Focus team members on achievement of targeted average spends for food and liquor.**

**13. Ensure prompt clearing/resetting of tables, assisting as necessary, in order to maximize on covers and guest satisfaction.**

**14. Ensure the telephone is answered in a professional and courteous manner with accurate recording of reservations**

**15. Ensure up to date pricing and proper use of computer systems with accurate recording, processing and billing of food and beverage items by all team members following procedures laid down by the company.**

**16. Ensure staff are competent in and/or carry out cashiering duties as appropriate achieving company standards in relation to the acceptance of cash, credit card and room number charges and opening/closing duties relating to the cashiering function.**

**17. Maintain a pleasant and clean restaurant and service area through adherence by all team members to the routine cleaning schedule in line with company policy.**

**18. Ensure all staff are trained and certified in service of alcohol as required by company policy.**

**19. Arrange staffing and assist with food and beverage set-up/service/clean down for functions/ meeting rooms**

**20. Personally check and encourage team members to check guest satisfaction during the meal taking positive action and maintaining a good working relationship with the kitchen to rectify any guest dissatisfaction.**

**21. Comply with attendance rules and be available to work on a regular basis.**

**22. Perform any other job related duties as assigned.**

**REQUIRED SKILLS AND ABILITIES**:
**Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to use point of sale. Ability to lift/carry weight up to 50 pounds. Ability to push/and pull carts of products weighing up to 150 pounds.**

**SUPERVISOR RESPONSIBILITIES**

1. To take responsibility for the department in the absence of the Department Manager achieving standards of operation and guest care as required by company policy.

2. To carry out any reasonable request.

3. To be competent in the scheduling of staff and forecasting of revenue and expenses and achieve effective cost controls as required by company policy.

4. To assist in hiring, orientation, training, appraisal and discipline of staff following procedures laid down by company policy.

5. To assist in maintaining hygiene, health and safety in the department together with proper action in the event of emergency, as required by law and by company policy.

6. To demonstrate commitment to guest care and achieve professional handling of complaints following procedures laid down by company policy.

7. To ensure full completion of all duties relating to the shift in accordance with department and company policy.

8. To achieve effective communication by briefing/debriefing staff, assisting at department meetings and maintaining positive communication with other departments.

9. To generate team commitment to achievement of the company, property and department Mission Statements.

10. To contribute ideas to assist in welfare and motivation of department staff.

11. To prioritize and assign duties, or where applicable, carry out the duties of a staff member or provide assistance as necessary to achieve requi