The Restaurant Supervisor assists in directing and coordinating the operations and activities of the restaurant and bar to maintain and improve food quality, service and merchandising to increase sales and profits.

What you will be doing

• Work with managers, hosts, servers, bussers and runners to keep restaurant and bar clean to meet health and sanitations standards.
• Assist managers in the implementation of training for T.I.P.S. and TRAC.
• Assist in implementing all policies and procedures for the operation of the restaurant and bar.
• Conducts pre-meal line-up meetings prior to each service period, presenting a variety of service, sales and product topics.
• Direct the staff and assist the DRAFT management team gathering of internal and external guest feedback on menu for future changes and additions.
• Operates the point-of-sale system with fluency – placing orders, posting payments, running reports, making database changes if needed.
• Review with restaurant manager the weekly staffing to meet forecasted business.
• Assists in achieving budgeted profit objectives while maintaining desired standards of quality food, service, cleanliness, merchandising and promotion.
• Assist with implementation of all marketing and promotional ideas and concepts, which have been approved by the Restaurant General Manager, ensuring their success.
• Assist with coordinating events with DRAFT management team as well as associates from all areas of food and beverage to ensure guest satisfaction.  
• Additional projects and duties as assigned by the Restaurant General Manager or Assistant General Manager.

The ideal candidate for this position

• Ability to interact with guests and other employees in a courteous, empathetic, and discreet manner.
• Ability to communicate clearly and effectively with guests and be able to direct/escort them to various facilities within the restaurant and hotel.
• Ability to lift and carry a server tray weighing 35-50 pounds in the overhead style of service.
• Ability to push and/or pull a cart weighing approximately 100 lbs.
• Ability to work a varied and flexible schedule.
• Ability to manage time effectively and prioritizing for results.
• Ability to plan resources effectively, anticipate obstacles and develop solutions.
• Highly resourceful, flexible, and creative in solving problems.
• Ability to work on multiple projects and execute with a high level of quality and accuracy.
• Excellent written, verbal and presentation skills.
• Excellent decision-making skills.
• Ability to assess and analyze statistical reports.
• Strong inter-personal and organizational skills.
• Ability and desire to adapt quickly to change.
• Knowledge of appropriate table settings and service ware.
• Knowledge of federal, state, and local laws, ordinances, and regulations regarding the serving of alcoholic beverages.
• Must meet any city, country, state, or other legal minimum age requirement to sell/serve alcoholic beverages.

Education

• Associates Degree or Bachelors Degree in related field (i.e.: Hotel Management, Business Management, Marketing) preferred.

Experience

• Preferred: minimum of (3) years hands on experience with food & beverage operations

Licenses or Certificates

• TIPS Certification required.
• ServSafe Certification preferred.
• Valid Driver’s License preferred.

Benefits

• Medical, Dental, Vision and Life insurance available after 60 days; 401k; Personal and Vacation time.