Restaurant - Restaurant Supervisor

Job Description

Job Description

Job Summary:

The Restaurant Supervisor will assist the Restaurant Manager in directing and organizing the staff of A.T. (Ariccia Trattoria), Piccolo Bar and Lounge, HC Valentine, In-Room Dining, and our Executive Floor Lounge to ensure first-class service, food & beverage offerings, and marketing to maximize profits and guest satisfaction.

Supervisory Responsibilities:

• Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.
• Observe performance and encourage improvement where necessary.

Duties & Responsibilities:

• Ensuring the floor is covered during all meal periods to ensure all steps of service are covered, from warm welcome to fond farewell.
• Ensuring that all steps of services as outlined in training materials are being followed on a daily basis. Ensuring that four diamond steps of service are being followed throughout all guest interactions.
• Ensuring that checklists, requisitions, and proper opening and closing functions are being completed each shift.
• Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
• Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local, and Ithaka's own practices. (eg. ServSafe, Responsible Vendor)
• Ensuring that all steps of services as outlined in training materials are being followed on a daily basis.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant, such as receptions. Maintain rapport with all departments and attend relevant meetings.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge the appearance and taste of products, and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Utilize computers to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
• Ensure that all standards and hotel cash handling procedures are met.
• Maintain cleanliness of all outlets on a daily basis.
• Solicit feedback from guests concerning the service and food & beverage offerings in all outlets.
• Work closely with the Restaurant Manager, Executive Assistant Manager, Food & Beverage, and Director of Finance in monthly beverage inventory and quarterly China/glass/silver/linen inventory.
• Ensure all daily and monthly reports are detailed and submitted in a timely matter.
• Assist the restaurant manager with working closely with Marketing and Social Media Manager to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter.
• Assist the Restaurant Manager in planning and setting up special events for A.T. and Piccolo Bar and Lounge.
• Ensure maintenance of equipment by calling for repairs and training staff on proper use. Using proper standard operating procedures to report and fix these issues. Conduct competitive research and report trends and recommendations.
• Support the entire Food & Beverage operation, including supervising other areas if necessary, handling special projects, running promotions, handling public relations, and marketing.
• Participate in the Manager on Duty coverage program, which may require occasional weekend stayovers.
• Complete other duties as assigned by the Restaurant Manager or Executive Assistant Manager, Food & Beverage
• Performs other related duties as assigned.

Required Skills & Abilities:

• Excellent written and verbal communication skills.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Proficient in Microsoft Office Suite or similar software.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Education & Experience:

• High school diploma or equivalent is required.
• Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.