POSITION PURPOSE:
To perform the supervision of team members, by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their meal experience.
ESSENTIAL FUNCTIONS: (include the following. Other duties may be assigned.)
To ensure that relevant grooming standards adhered to, both personally and by the team, reflecting a professional image for our guests
To ensure that employees are in for their shift on time, to document and inform management when employees are tardy or absent
To call in employees if needed to cover shifts
To fill out Shift Flor Charts for every day part and list the working employees for those shifts as well as their role
To attend pre-service briefings for daily updates, ensuring tasks are followed up efficiently prior to guest’s arrival
To meet and greet guests in a professional and efficient manner
To ensure that mis en place levels are maintained accurately
To ensure that tables are appropriately cleared and re-set according to reservation plans
To co-ordinate the service of food and beverages efficiently and accurately
To prepare and present bills accurately
To identify and help coordinate out any specific training and development needs among the team
To respond proactively to guest queries, ensuring that appropriate action is taken in the absence of the manager/assistant, followed by effective communication
To report and follow up all maintenance defaults affecting efficient and professional delivery of
service
To wish “farewell” to all guests, ensuring guest satisfaction has been reached
To perform all duties related to restaurant closing shifts
ADDITIONAL RESPONSIBILITIES:
To ensure that BEO’s are being executed
To find out all information needed for the next shift and to be properly prepared (Know about upcoming parties or large groups and such)
To inform managers of weekly ordering needs for the restaurant
To ensure that weekly cleaning is carried out and that appropriate maintenance is done
To perform weekly cleaning of the host, stand area
To present the menu
To take guest food and beverages requirements
To prepare table plans according to reservations
To carry out any other reasonable requests as directed by your manager
HEALTH & SAFETY
To be aware of, and comply with, safe working practises
To be aware of, and comply with Food Acts
To report any defects in the building, plant or equipment
To ensure any accidents to colleagues, guests or visitors are reported in accordance with procedures.
5. To attend any training deemed appropriate by your Head of Department.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, and taste or smell. The employee is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 60 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee frequently works near moving mechanical parts.
The noise level in the work environment is high.
QUALIFICATION STANDARDS:
Education:
Associate’s degree in field applicable to hospitality management.
Experience:
Two to three years of restaurant supervisory experience.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.