Highlights
The Shift Supervisor is responsible for supervising FOH operations in the restaurant by providing information and assistance to hourly staff; assuring that associates are following company policies and procedures, upholding the company's policies for Food Safety & Sanitation, and providing outstanding guest/customer service. Ensures the restaurant is organized and staffed as designated by the existing written schedule prepared by management through proper job assignments, break rotation, and delegation of tasks.
Numbers & Facts
| Location | Braintree Highlands, MA |
| Industry | Restaurant/Food Services |
| Company Size | 2,500 to 4,999 employees |
| Year Founded | 1950 |
| Website | http://www.legalseafoods.com/ |
Description
The Shift Supervisor is responsible for supervising FOH operations in the restaurant by providing information and assistance to hourly staff; assuring that associates are following company policies and procedures, upholding the company's policies for Food Safety & Sanitation, and providing outstanding guest/customer service.
DUTIES & RESPONSIBILITIES:
- Leads restaurant FOH shift and FOH Department employees to ensure excellent restaurant operations including opening and closing duties.
- Ensures the restaurant is organized and staffed as designated by the existing written schedule prepared by management through proper job assignments, break rotation, and delegation of tasks. Makes floor plans and determines breaks for FOH staff.
- Ensures all staff clock in at the start of their shift.
- Manages job assignments, break rotation and delegation of tasks during shift.
- Handles employee relations issues and concerns when the manager on duty is not present. Communicates any issues or concerns on shift to Senior Management. Properly escalates issues and concerns.
- Provides support and assistance to hourly associates on point of sale and reservations issues.
- Coordinates and conducts excellent customer service to encourage Return of Guest.
- Assists associates as needed to provide hospitality to guests (table visits, refires, etc). Handles guest complaints during the shift, taking prompt and appropriate action to resolve problems. Includes the ability to reasonably utilize comp/promo items for guest recovery. Properly escalates issues to GM/Chef as appropriate.
- Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace.
- Responsible for timely and accurate completion and reconciliation of all financial transactions and operating point of sale terminals according to established cash handling guidelines.
- Helps with and may conduct Legal Sea Foods training such as Service and Sanitation, Menu, Fish, and POS for new hires.
Benefits
401K, Employee Referral Program
About Company
Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness.
In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"® and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.
We impose the very highest standards for quality, sanitation and safety at every step – from purchase, to processing, to shipping and finally to preparation in our restaurants. And we’ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. In other words, we can trace the fish you ordered back to the waters in which it was caught.
It’s not a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company.