F&B Supervisor

Restaurant Supervisor (Enoteca)

The Restaurant Supervisor's main function is to promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt and courteous service. The restaurant supervisor is accountable for sales and profit in his/her area.

• Open and close shift in accordance with manager's checklist.
• Initiate guest interaction through seeking and soliciting feedback from guests.
• Train, maintain and enforce all brand service standards using use records, menus and appropriate reference materials including guest surveys/reviews.
• Properly execute revenue and check control procedures on shift.
• Handle daily associate relations (e.g., scheduling, time adjustments).
• Maintain a safe and sanitary work environment for all associates and guests.
• Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks).
• Find solutions for problems such as call outs, last minute bookings or any other daily opportunities that may arise.
• During each shift, ensure that guests are satisfied by assisting with serving, seating, and communication with kitchen.
• Be on the floor during entire meal period and ensure adequate coverage.
• Ensure that only a quality product is being served.
• Monitor hours and staffing daily, for restaurant, with accurate scheduling in line forecast and budget guidelines.
• Ensure all side work is done on daily basis by reviewing the completed checklist.
• Maintain proper associate uniform standards.
• Encourage problem solving by team members through proper training and empowerment.
• Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Peachtree Hospitality Management Policies and Standards.
• Maintain high standards of appearance and grooming, which include wearing a correct name tag when working.
• Always comply with Peachtree Hospitality Management standards and policies to encourage safe and efficient hotel operations.
Competencies
• Must be able to convey information and ideas clearly, both oral and written.
• Must be able to work well in stressful, high pressured situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

Physical Demands

• Long hours sometimes required
• Ability to meet standards of appearance
• Medium work-exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to be on your feet throughout the entire shift.

Travel Required

• 0%

Required Education and Experience

• Minimum of two years food service or related hospitality management experience.
• High School Diploma/GED required
• Demonstrated leadership skills

 

Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.