Restaurant Supervisor

JOB SUMMARY

The Restaurant Supervisor at Texican Court is responsible for overseeing the daily operations of the restaurant. These include hiring and training restaurant staff, supervising all restaurant and F&B activities, attending to any guest or service issues, and ensuring financial integrity of the F&B operation.

• Standing for a maximum of 5 consecutive hours
• Walking for a maximum of 5 consecutive hours
• Crouching (bend at knees)
• Stooping (bend at waist)
• Twisting (knees, waist, and neck)
• Balancing
• Reaching (overhead extension)
• Handling and grasping
• Dexterity/feeling
• Pushing/pulling
• Lifting/carrying a maximum of 50 lbs.

• Will work indoor and outdoor restaurant areas
• Must be comfortable around kitchen equipment
• All interior areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to hot and cold food items and beverages.
• Will work near moving or mechanical parts i.e. dishwashers, ovens
• May work near toxic/caustic chemicals
• Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils
• Constant interaction with guests and employees

• Display exceptional knowledge of all menu items and prices.
• Be on the restaurant floor during peak hours and special events (5PM to 10PM)
• Greet guests and monitor dining room activity to maintain warm, attentive, and professional service
• Review all menu books for accuracy, durability, and cleanliness
• Complete daily F&B MOD Checklist
• Inspect all tables for appropriate setting
• Verify all reservations are booked through Open Table
• Review Open Table at the beginning of each shift and plan tables and special events accordingly
• Check Two Mules Cantina email and respond to all reservation inquiries
• Assign sections to appropriate scheduled staff in Open Table
• Conduct pre-shift meeting according standard
• Ensure all opening duties are assigned and completed
• Communicate any 86’d menu items to staff and report to F&B Director and Executive Chef
• Complete annual reviews for designated associates
• Verify proper lighting and music level during open hours of the restaurant
• Ensure restaurant closes at scheduled time and that all closing duties are complete
• Participate in any off-site events
• Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up
• Create and assign weekly trainings. Roll out to staff through Alice platform
• Oversee front of house deep cleaning
• Any other duties as assigned by the F&B Director or General Manager
• Ensure front of house staff is adhering to all service standards and codes of conduct
• Be instrumental in achieving a 25% food cost and 22% beverage cost
• Maintain adequate inventory and par levels
• Communicate any shortages to F&B Manager
• Train and rehearse service standards with all bar staff
• Maintain cleanliness, organization, and safety standards throughout F&B outlets
• Submit memos of conversation or discipline as needed
• Supervise F&B labor according to business levels
• Ensure compliance with health codes and company standards
• Communicate all special events to Restaurant staff. This includes food specials and drink specials
• Ensure room service and amenities are delivered according to company standards
• Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table
• Be proficient in Microsoft Word, Excel, and Power Point

Source:
Hospitality Online