Restaurant Supervisor

Reports to: General Manager  

Direct Report: None  

   

Job Summary: Our Restaurant Supervisor is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is expected that the Restaurant Supervisor is fully certified in all front and back of house positions. This is a non-exempt position.  

As a Restaurant Supervisor, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:  

Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment  

Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplace  

Assisting the GM in training front of house team members to achieve established policies and procedures  

Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process  

Assisting in the rollout of limited time menu offers or new menu items and recipe changes  

Assisting in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for service  

Advising Executive Kitchen Manager and General Manager of any employee related issues  

Assisting in day-to-day practices related to the team including initial and ongoing training  

Reviewing and guiding the completion of Front of House team members training checklist and  

certification using Tender Greens Training Certification Process  

Assisting in morning and evening line checks, food tastings and pre-shift meetings  

Participating in food safety and line checks to ensure food standards are met and executed safely  

Assisting with completing daily time edit and capture time edit signatures from employee  

Communicating team member and guest injuries are reported to the GM and EKM at the time of injury and proper Tender Greens protocols are followed when GM and KM are not present  

Participates and assisting in employee safety training and LMS signoffs and meeting safety standards  

Participating in handling guest complaints that happen during their shift when a GM and EKM is not present  

Assisting with the opening and/or closing of the restaurant depending on schedule  

Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh  

Conducting nightly notes and entering sales into the purchase tracker  

Assisting in the daily invoice tracking, inventory, and transfers  

Taking catering orders and/or verifying catering orders are fulfilled accurately and on time before handing over to guest or third-party delivery  

Assisting in directing cleaning service when GM and EKM are not present  

Assisting in overseeing Health Department visits when GM and EKM are not present  

Assisting in the follow up of repair and maintenance items in the tracking system-Corrigo  

Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards  

Assisting in the ordering of food items including grocery, meat, fish  

All other duties as assigned   

   

Qualification Requirements for this position are:  

Prior kitchen and FOH experience  

Demonstrated leadership skills, including coaching, and motivating a team  

Solid base knowledge of culinary technique and its practical application  

Must enjoy and be able to succeed in a fast-paced and high stress work environment  

Customer service focused and solution oriented  

Ability to work a flexible schedule based on restaurant needs  

Commitment to continuing culinary development in both technique and perspective  

Ongoing current Food Safety Manager certification  

Bilingual Spanish/English is a plus  

   

Physical, cognitive, social, and environmental requirements include:  

Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis  

Repetitive forward bend of head/neck  

Some bending/kneeling/stooping/twisting/reaching required  

Some repetitive motion and force required  

Must be able to stand/walk for long periods of time (not all at one time)  

Must be able to work in a hot kitchen environment  

Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests  

Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas  

All requirements are subject to possible modification to reasonably accommodate individuals with disabilities  

Hours: Must be available to work varied shifts including nights and weekends  

   

This job description for Restaurant Supervisor only provides an overview of job responsibilities that are subject to change.