FOH Key Supervisor (Manager in Training)

COMPANY OVERVIEW
Paladar Restaurant Group is a growing company with two unique and exciting concepts with 7, soon to be 9 locations across 3 states.  At Paladar Restaurant Group, we strive to be the best Latin American restaurant company possible. Our people are the finest in the restaurant industry and are essential to the growth and success of our company. Our collective spirit and hospitality enables us to establish lifelong guests and provide them with an unsurpassed dining experience each and every time they choose one of our restaurants.

Reasons to join our team!
•	Opportunities for continuous career advancement with a growing company
•	Dedication to employee development 
•	Medical, Vision and Dental offered to all Full-Time Employees 
•	Flexible scheduling 
•	Generous meal discounts
•	A fun, energetic atmosphere 

Additional exciting perks for our managers! 
•	Five day work weeks are the norm, not the exception.
•	Vacation days – that are meant to me used! 
•	Sick days
•	401k 
•	Short term and long term disability
•	Quarterly bonus program for all managers

POSITION SUMMARY
Work directly with the General Manager, as well as the other managers to coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. In addition to the above general responsibilities, each manager will have primary responsibilities in areas including but not limited to department employee hiring/termination, scheduling, training, marketing, ordering, inventory, and/or facility maintenance.  These primary responsibilities may be assigned based on restaurant needs and individual experience and skill sets all in accordance with oversight of the General Manager and Paladar Holdings, LLC.  At all times, it is your responsibility to ensure that each and every employee is aware of and follows all rules & regulations as set forth in the PLK/Bomba Training Manual and in compliance with all federal, state, and local laws & regulations.  At all times, the highest level of hospitality and customer service must be provided in each and every interaction with our guests.  Additionally at all times, this focus must extend to the overall culture of the restaurant.  

JOB QUALIFICATIONS/REQUIREMENTS 
•	A minimum of 5 years supervisory/management experience in food & beverage restaurant operations. Corporate experience preferred. 
•	FOH & BOH experience in team member or management roles
•	Solid track record of previous success and examples of upward career progression  
•	Strong communication and leadership skills
•	Ability to perform basic math calculations and understand finances and cost management
•	Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently
•	Enthusiastic about hospitality industry and a positive motivational leader
•	Desire to advance career 
•	Must enjoy and be able to succeed in a fast-paced work environment
•	Be 21 years of age.
•	Be able to communicate and understand the predominant language(s) of the restaurant’s trading area and employees. 
•	Be able to reach, bend, stoop and frequently lift up to 50 pounds.
•	Ability to work a flexible schedule based on department and store needs – regular attendance is required (must be available for lunch, dinner, and weekend shifts) (50-55 hours for salaried managers / 40-45 for hourly managers)
•	Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
•	Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
•	Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation
•	Beverage/Food handler's card may be required according to local and/or state requirements 

JOB DESCRIPTION
•	Operations
o	Achieve company objectives in sales, service, quality, consistency, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
o	Oversee FOH & BOH shifts to ensure high standards in food/drink quality, cleanliness, service. 
o	Follow all opening and closing checklists, including but not limited to station/position opening/closing duties, writing prep lists/managing prep kitchen, receiving/ordering food & beverage orders, cash functions, dining room set-up, catering/party orders prep, pre-shifts and on-going training. 
o	Cover operations as needed in the FOH or BOH on each shift. Fill in where needed to ensure guest service standards and efficient operations.
o	Schedule labor for assigned department as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o	Manage COGS and meet or exceed budgeted targers thru proper ordering, receiving, production, recipe adherence, waste, etc. for food and beverage
o	Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
o	Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
o	Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o	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.
o	Execute new restaurant opening checklist in an effective timely manner (if applicable)
•	Hospitality
o	Maintain a professional, yet personal relationship with customers so as to create an inviting atmosphere where they take personal ownership in the well being of our business and its employees.   
o	Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
o	Go above and beyond whenever possible to create lifelong guests, always striving to connect the dots
•	People & Culture
o	Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
o	Maintain a professional work environment where each and every member of the staff is completely comfortable and safe.     
o	Effectively train employees to meet our standards in service and quality.
o	Manages all employees by creating an atmosphere for on-going leadership and mentoring thereby utilizing tools like to-do lists, job performance evaluations, periodic team meetings and one-on-one meetings.  
o	Continually strive to develop employees in all areas of professional development.
o	Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
o	Make employment and termination decisions including interviewing, hiring, evaluating and disciplining as deemed appropriate by the General Manager. (hourly manager n/a)
o	Build trust with employees, management, and owners thru good communication, leading by example, leading with humility, and providing honest feedback.  
o	Constantly strive to keep employee morale high and seeks out ways to improve it.