Team Supervisor - Restaurant Administration

Work Location Geyserville 

Position Purpose

Under minimal supervision, the Team Supervisor - Restaurant Administration assists with scheduling, customer service and operational needs of the Front-of-House (FOH) restaurant operations for the Francis Ford Coppola Winery. The Team Supervisor ensures that standards of service, cleanliness and presentation are met for the restaurant and associated public spaces.  The Team Supervisor oversees the tasks of FOH staff, including but not limited to Bartenders, Servers and Bussers. The Team Supervisor will spend 25% of their time (10 hours weekly) on admin responsibilities and the other 75% (30 hours weekly) of their time will be in the FOH supervising the staff.

Functional Responsibility

• Assigns daily tasks and monitors the output of the team to meet production requirements
• Leads in a constructive manner by example; demonstrates and encourages a strong work ethic and fosters an environment of trust and respect
• Guides team in the proper use of assets and resources to avoid waste and ensure cost-effective operations
• Provides immediate feedback and directly assists team to maintain level of productivity and deliver daily results
• Informs supervisor of staffing needs
• Ensures employees have a safe, healthy, and rewarding work environment; provides applicable safety training and resolves/reports safety issues to management
• Supports change initiatives and company decisions in an effective manner
• Communicates closely with supervisor regarding employee issues, concerns, and complaints in an objective and confidential manner
• Maintains company and regulatory compliance during day-day-operations and advises supervisor of any infractions; assigns and monitors employee breaks and lunches and provides backup relief
• Adheres to departmental GPS (Performance Management) guidelines and ensures proper GPS documentation; trains employees to do the job; identifies and makes suggestions for training needs and development opportunities
   

Essential Duties

• Inputs payroll, which include tips and timecard sheets; ensures accuracy before submitting to Payroll at the end of the pay period
• Processes Server and Bartender checkouts and inputs on checkout spreadsheet
• Creates all FOH schedules: Servers, Bartenders, Bussers, Hosts and submits to Restaurant Manager for approval
• Orders supplies for Rustic and Pool Café, i.e. smallware’s, produce for the bar, and office supplies
• Ensures all invoices are accurate and approved in a timely manner
• Completes end of the month inventories for Rustic; communicates this information to finance to assure accuracy of cost of goods reporting for menu items
• Ensures that all safety, sanitation and preventive maintenance and other standards are consistently utilized.
• Partners with Restaurant Manager to assure front of house (FOH) service standards, GPS, training and payroll are in line with company expectations
• Supports front and back of the house staff, working on the floor as required
• Partners with the restaurant leadership to develop pricing and promotional strategies on food and beverage menus and experiences
• Partners with Hospitality and Event Manager to supervise and execute private and public events
• Works with the other Hospitality and DTC managers and supervisors on maintaining the guest experience across all channels of the hospitality operation; gives focus to club membership and facilitates effective retention actions to maximize the value of each member
• Assures that all standard operating procedures for revenue and cost control are in place in partnership with the Restaurant and Hospitality and Event Manager
• Partners with the Restaurant to develop Restaurant and Bar promotions and provides input for menu suggestions and options
• Works with Restaurant Manager to develop beverage menus and programs (wine, beer, spirits and non-alcohol)
• Assists with the Restaurant and Kitchen managers to supervise the remodeling, refurbishment and other building design enhancements applicable to food and beverage service

*Other duties may be assigned
 

Non-Essential Duties

*Other duties may be assigned

Minimum Requirements

Education and Experience

• High school diploma or GED equivalent 
• 3+ years combined work experience in a restaurant or winery
• 1+ years of experience with payroll and cash handling procedures
• 1+ years of leadership experience
• Previous experience maintaining food inventory, tracking, and reporting costs

 

Certificates and Licenses

•  Food Safety Manager Card - to be ob