Restaurant Supervisor - Persimmons Bar & Grill Grapevine Golf Course Job Grapevine area,Texas USA,Restaurant/Food Service

Position: Restaurant Supervisor - Persimmons Bar & Grill at the Grapevine Golf Course

Assists the Restaurant Manager with supervising all areas of restaurant operations including the employee and guest experience and financial results. Implements training and development programs and ensures delivery of exceptional food in a safe, clean and inviting atmosphere. Must be able to perform all front and back of house duties.

Responsibilities

Supervises staff to ensure exceptional dining experiences for all customers.

Monitors work performance of assigned staff.

Ensures sanitation standards are maintained in accordance with federal regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to employees during slow periods. Reports all maintenance requests in a timely manner.

Performs and understands managerial functions within the Point of Sale (POS) system.

Maintains cash handling, accountability, and P&L authority.

Promotes excellent guest service and handles guest concerns in a prompt and professional manner.

Performs duties of any restaurant position as needed, including Host, Server and Server Assistance, Food Runner and kitchen/cooking/cleaning when needed.

Maintains a positive and collaborative relationship with Kitchen staff.

Assists with marketing and promotional programs to build restaurant sales.

Creates work schedules for assigned staff and addresses scheduling conflicts.

Meets and greets customers, organizes table reservations and offers advice about menu and drink choices; speaks with diners to address concerns or solve problems; receives feedback from customers on product quality and service levels.

Ensures bar inventory and standard procedures of drink recipes, mixing and pouring are being performed correctly.

Maintains high standards of quality control, hygiene, and health and safety; maintains safety and food quality standards.

Controls operational costs and identifies ways to cut waste.

Orders food, linens, gloves and other supplies while staying within budget limitations; checks stock levels, orders supplies and prepares cash drawers.

Performs related duties as directed when such duties are a logical and appropriate assignment to the position.

Regular and timely attendance are required for this position.

Interacts professionally and respectfully with the public, coworkers and others in the course of daily work.

Qualifications

Must have excellent communication skills, both oral and written.
Must be able to maintain a professional and pleasant demeanor at all times.
Must be able to manage multiple projects, meet deadlines, prioritize and organize work assignments, work well under pressure and stress, and make competent decisions.
Ability to work in a team environment, contribute as a team member and treat co-workers, subordinates and customers with respect.
Ability to build professional relationships with internal staff and customers.
Must be able to offer flexibility and adaptability, especially during times of change.
Knowledge of pertinent federal, state and local laws, codes, and regulations relating to restaurant and facility management.
Must have the ability to work extensive hours, as needed.
Reading, writing, and oral proficiency in English language.
Ability to analyze and solve problems.
Ability to adapt to change, new situations, changes in staffing and procedures.
Ability to organize and prioritize under pressure in a fast‑paced environment.
Knowledgeable of basic sanitation.
Knowledgeable of computer operations and ordering procedures.
Ability to communicate effectively with guests, co‑workers, and supervisors.
Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
Must have dedication and commitment to excellent customer service.

Education, Experience, and Other Requirements

Requires a high school diploma or equivalent plus two years of restaurant supervisor or food and beverage industry experience, or an equivalent combination of education, training and/or experience that provides the required knowledge, skills and abilities to perform the essential job functions of the job.

Must have or be able to obtain a food handler’s certificate from Tarrant County or equivalent state certificate within 10 days of hire.

May be required to obtain Serv‑Safe Certification (Food Protection Manager) from Tarrant County or equivalent state certificate within 15 days of hire.

Must pass a Federal/National criminal background check and credit check. Must have a valid Texas driver's license with an acceptable driving record as defined by City policy.

Must pass a pre‑employment basic physical, drug screen, and functional assessment screening (Level
2).

Working Conditions

While performing the essential functions of this position the employee is rarely exposed to disagreeable environmental factors.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable…


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