Job Details

ID #53225950
Estado California
Ciudad Monterey bay
Full-time
Salario USD TBD TBD
Fuente California
Showed 2025-01-07
Fecha 2025-01-07
Fecha tope 2025-03-08
Categoría Alimentos/bebidas/hospitalidad
Crear un currículum vítae
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Lead Supervisor for a Fine Dining Restaurant

California, Monterey bay, 93940 Monterey bay USA
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Please read the job description below prior to sending your current resume and short introduction about yourself.

Job Title: Lead Supervisor

Reports To: Owner

Basic Purpose: Lead Supervisor are responsible for managing and overseeing the daily Front of the House (FOH) restaurant operations such as check in with customers and coordinate seating capacity. Lead by example and motivate staff during busy; ensure the restaurant runs smoothly and customers have an exceptional dining experience.

Essential Responsibilities:

Perform open / mid-day / closing procedures.

Responsible for making sure the restaurant is always pristine, and its maintenance schedules are being followed through and making sure this is always on-going.

Oversee and ensure that restaurant policies are followed.

Continually strive to develop your staff in all areas of managerial and professional development.

Work with the main office on human resources issues.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

Achieving company objectives in sales, service, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Clear understanding and support all policies, procedures, standards, specifications, guidelines, Workplace Harassment Prevention, Food Handler and Responsible Beverage Service training programs and any other required by State or Federal.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Monitor FOH including serving and bussing staff, adherence to all service standards, and inspect daily cleanliness of the restaurant area.

Oversee labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Fill in where needed to ensure guest service standards and efficient operations.

Responsible for all promos, voids and monitoring of the restaurant operation.

Ensure that all products are received in correct unity count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Safe Count, Daily Bank Deposits, Payroll, Labor, Cost Control.

Review and approve floor plan coverage.

Email daily memo to supervisors reciting activities from the day before.

Document all employee incidents the day that they occur.

Make sure that the security of the restaurant is always maintained consistently.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Maintains brand image of the restaurant which includes cleanliness, maintenance, and guest satisfaction.

Qualifications, Skills, Abilities & Education:

At least five (5) years of previous experience in fine dining restaurant.

Experience in overall Food & Beverage operations in fine dining, strong wine knowledge and banquets/event planning.

Excellent communication, verbal, written, and organizational skills.

Must have experience with Microsoft Word and Excel.

Ability to work a flexible schedule that may include evening, weekends and holidays.

Must have the ability to deal effectively and interact well with employees and guests.

Ability to multi-task effectively, manage interruptions, establish work priorities, manage stress, and effectively function in a fast-paced environment.

Have knowledge of service and food and beverage, generally involving front-of-the-house operations and/or assistant management positions.

Possess excellent basic math skills and have the ability to operate a POS system which includes menu and employee changes.

Have periodic employee meetings to include all staff.

Make sure all the in-house supplies concerning the restaurant needs regarding product, operating supplies basically.

High School diploma or equivalent.

Harassment Prevention Training for Supervisors every two (2) years.

Valid California Food Handler card or certificate.

Valid California Responsible Beverage Service certification or able to obtain one prior to the 30-day probation period.

Benefits:

Health, Dental and/or Vision insurance.

Vacation-pay.

Employee discount.

If you have the experience and you are interested in our Lead Supervisor job, we want to meet you.

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