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SalaryThe Weekapaug Inn seeks a AM Restaurant Supervisor
Basic Function:
Organize and support the activities of one of the F&B Outlets to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
The ideal candidate will be experienced in handling administrative and guest support related tasks and will be able to work independently with little supervision. This person must be exceedingly well organized, flexible and enjoy the challenges of supporting a luxury food and beverage operation at a five star level.
The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism is crucial to this role. Acceptable level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.
Leadership Responsibilities:
- Ensures the timely completion of certain management duties (scheduling, administrative).
- Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
- Respond to any needs in operations from seating guests, running food, expediting orders, taking orders and making drinks
- Trains and motivates staff.
Administrative Responsibilities:
- Review schedules for the operation of the restaurant to insure the highest level of guest service while also monitoring labor costs.
- Achieve predetermined standards of quality food, service and cleanliness, regularly review and evaluate the degree of guest satisfaction of the individual restaurant.
- Continuously evaluate the performance and encourage improvement of the personnel in the restaurant. Conduct training within the department.
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Operational Responsibilities:
- To ensure the prompt and efficient service of all meals and beverages to the required standards.
- To ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.
- To ensure that wait staff are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
- To ensure that consumable and non-consumable goods are correctly stored and inventoried.
- To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
- To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior approval.
- To respond to any guest service issues and/or complaints and bring these to the attention of management.
- To ensure that company and statutory hygiene standards are maintained in all areas.
- To ensure that fair discipline is effected.
- To carry out regular on-the-job training to agreed standards.
Internal Relationships:
Reports to the Director of Restaurants. Works closely with kitchen staff and all departments throughout the resort in order to clearly communicate the needs of the clients.
Directly supervises in their specific outlet:
- Servers
- Server Assistants
- Hosts
- Bartenders
Qualifications:
At least 2 to 3 years of work experience that can be demonstrated to be applicable to the duties listed in the job description. Experience in the luxury hospitality industry is preferred.
- Skill in organizing resources and establishing priorities.
- Ability to effectively and efficiently handle multiple, simultaneous tasks and projects
- Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
- Acceptable verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
- Ability to move throughout all food and beverage areas and continuously perform essential job functions of hosting, serving, tending bar, running food and expediting orders.
- Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergencies.
