Restaurant/Catering Supervisor

Candidates must be 18 years or older at time of interview. Hours vary by event schedule, flexible schedules including nights, weekends and holidays required. Usual start times vary between 4pm-5pm for an evening game.

POSITION SUMMARY

Assists management with the efficient operation of the designated location, in accordance with the Company’s GuestPath Universal Service Standards and applicable Operational Standards. Sustains on “On-Floor” presence.

ESSENTIAL FUNCTIONS:

· Supervises the activities of all associates assigned to floor; ensures that breaks occur in a timely manner

· Trains new and existing associates, under the direction of management

· Enforces and adheres to all unit and company alcohol service policies and procedures.

· Ensures quality, accuracy, and timely delivery of food and beverage orders

· Assists associates with service and/or billing issues

· Verifies proper set-up, service, and cleaning of assigned area throughout shift/event

· Visits with guests to ensure satisfaction; promptly communicates any opportunities to management

· Analyzes and resolves all problems with employees, guests, client and the operation, with the assistance of management.

· Performs opening and closing procedures

· Ensures that all equipment is set up properly and operating efficiently and accurately.

· Verifies all paperwork is complete and turned in at conclusion of shift/event

· Ensures all workstations, storerooms, bar, host stand, decks and dinning areas remain clean, sanitized, safe and sufficiently stocked.

· Maintains cleanliness and safety standards throughout the restaurant; follows and upholds all health codes and sanitation regulations

· Completes daily point-of-sale reports as requested by management

· Adheres to and enforces inventory and labor control measures; performs inventory counts as requested

· Performs other duties as assigned

(Insert unit-specifications below, if applicable)

NON-ESSENTIAL FUNCTIONS:

· Assists management with the daily cash procedures and operations

· Assists in the timely payment of product invoices.

EDUCATION & EXPERIENCE:

· High School Diploma or GED required; Associates degree in Food & Beverage or related field, preferred

· Minimum of 2-3 years work experience in front-of-house restaurant or foodservice position, in a high volume environment, required

· One year supervisory experience in restaurant or service environment preferred

· Experience in cash handling and credit card processing required

· Previous experience using computerized POS system required; previous experience with Micros POS preferred.