Restaurant Supervisor

Biltmore hotel

Miami, FL

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JOB DETAILS

SKILLS

Communication Skills, Computer Skills, Cost Control, Customer Relations, Customer Satisfaction, Detail Oriented, Develop and Maintain Customers, English Language, Environmental Regulations, Establish Priorities, Facilities and Maintenance, Food Quality, High School Diploma, Hospitality and Tourism, Manual Dexterity, Mathematics, Multitasking, Office Equipment, Order Supplies, Presentation/Verbal Skills, Problem Solving Skills, Regulations, Restaurant, Risk, Safety/Work Safety, Staff Training, Standard Operating Procedures (SOP), Team Player, Time Management

LOCATION

Miami, FL

POSTED

4 days ago

Position Summary

The supervisor's position requires strong communication skills, an ability to juggle several tasks and the willingness and ability to complete paperwork. As well as running day to day restaurant operations and maintain our level of standard service to our guests. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S).

Responsibilities

Maintain positive customer relationships to ensure 100 % customer satisfaction.
Conduct daily and monthly training meetings with staff.
Daily check of facility maintenance for cleanliness and safety issues.
Handle employee-relation issues as well as document and counsel employees.
Adhere to, explain, and maintain policies/procedures in areas.
Maintain proper manning levels.
Order of supplies.
Use of computer program Refine to maintain and update prices and descriptions.
Daily bar check to ensure that they are clean, sanitized and well stocked according to par levels.
Ensure food standards such as proper presentation, appropriate quality, portions size and timing.
Attend monthly staff meetings.
Conduct end of the month food and liquor inventory at the end of every month.
Assist manager on a day-to-day operation.
Ensure that all the employees report to work on time, groomed and in proper uniform.
Assist manager with employee training.
Other duties as assigned.

Requirements

Experience and Education Required

Education

High School Diploma is required. Associate's Degree is preferred

Experience

Minimum two years' experience in a high volume restaurant is required

Skills Required

Must be able to:
Speak, read, write and understand the English language.
Compute accurate mathematical calculations.
Provide legible communication and directions.
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Think clearly, remaining calm and resolving problems using good judgment.
Follow directions thoroughly.
Understand guest's service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent resort data.
Use a computer keyboard and possess basic typing skills.
Possess moderate to advanced computer skills.
Work in a dynamic and constantly changing environment.
Adept to multitasking.

Physical Demands

Must be able to:
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Stand, sit, or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Use, carry, and operate all necessary office equipment using finger dexterity.
Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
Visually look at a computer for extended periods of time.
Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

Success Criteria

Measurable
Positive guest feed back
Numbers are met and exceeded month to month
Quality of food is consistent and low comps
Quality of cocktails are consistent
Cleanliness and up keep of the restaurant is always maintained to the highest standard
Running low labor costs
Keep local business coming back continuously
Liquor and food costs are lower than our projection
Making sure the staff is abiding by our BSOP's
Team Player
Demonstrates co-operation within the team and with other departments
Listens carefully and works well with others
Has a positive influence on others in the team and clearly enjoys working with people
Guest Focused
Anticipates guests' needs and is sensitive to people from all cultures
Has a natural, warm smile and a friendly and passionate approach
Demonstrates confident, helpful and genuine behavior with internal and external guests
Delivers their Best
Has energy and sense of urgency for his/her work
Resourceful, makes things happen and looks for ways to work more efficiently
Always looks their best and acts appropriately (e.g. approaching guests, body language,
Composed
Able to stay calm under pressure
Demonstrates maturity and ability to cope with the unexpected
Never lets personal feelings interfere with delivering the highest standards
Trustworthy and responsible
Excellent records of attendance and punctuality
Is reliable and demonstrates the ability to work without supervision
Demonstrates a high level of personal integrity, honesty and trust
Time Management
Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner.
Listening
Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.

Licenses or Certifications

Must complete Safe Serve Alcohol Vending Course.

Standard Specifications

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.

The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Restaurant Supervisor

Biltmore hotel

Miami, FL

About the Company

Biltmore hotel

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