All Paradies Lagardère jobs, including the Shift Supervisor, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas:
Operations: Shift Supervisors must have open availability to work all shifts, weekends, and holidays.
- Assist with food, beverage, labor-management costs, receiving, storage, and inventory management.
- Lead each shift by delegating duties, assigning tasks, and following up with all team members.
- Demonstrate management and leadership ability through building effective relationships with customers, supervisors, and team members.
- Must be proficient in each area of the restaurant to assist when necessary.
- Follow inventory control procedures to reduce product loss.
- Maintain cleanliness and organization throughout the restaurant.
- Prepare food when necessary.
- Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
- Ensure the security and safety of guests and team members through pro-actively following proper sanitation and safety procedures.
- Follow proper procedures and guidelines for opening and closing the restaurant.
- Identify back-ups in the kitchen and work with managers to re-organize when necessary.
- Must demonstrate a commitment to getting the job done. Hours will vary on a weekly basis based on workload and deadlines. Working during weekends, holidays, and peak business periods may be required according to the manager's schedule.
- Assists with cash-out procedures.
- Assists with POS training.
- Enthusiastically supports decisions once made by Paradies Lagardère and management.
- Open-minded to feedback.
- Perform other duties as assigned.
EDUCATION, EXPERIENCE, CERTIFICATIONS
- Practical experience as a supervisor in the hotel/restaurant industry, preferred.
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- ServSafe Food Manager's Certification or equivalent.
- Ability to take direction and collaborate in a team environment.
- Ability to work in a high energy and demanding environment.
- Good communication skills and the ability to work independently as well as with other team members.
- Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with customers and peers.
POSITION QUALIFICATIONS
- Must have sufficient self-confidence, poise and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions.
- Must be able to sustain performance under conditions of stress - such as tight deadlines and detailed questioning.
- Ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of guests and team members present.
- Strong self-motivation, leadership, and organizational skills.
- Positive interpersonal skills.
- Ability to work various shifts in a 7/365 team-oriented environment.
- Excellent customer service skills and an ability to communicate effectively, in English.
- Self-starter able to prioritize and handle various tasks simultaneously.
- Proficiency required in reading, writing, and mathematics, in English.
- Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder and walking long distances.
- Standing for long periods and the ability to work in an environment with varying temperatures.