Team Lead - Second Bar + Kitchen

POSITION SUMMARY:

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business
partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on
multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch
quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant
operations. We specialize in experiences.

In joining our team, you commit to supporting this mission by demonstrating our service standards at all times and holding all
team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

 

DUTIES AND RESPONSIBILITIES

All Paradies Lagardère jobs, including the Shift Supervisor, require that you embody a positive company image by providing
courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family
culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy
all restaurant guests as well as be accountable to the Company and Restaurant Managers. Functions include, but are not limited
to the following areas:

Team Member Leadership & Development

• Must have a passion for the guest!
• Must say “Yes”, “Please”, and “Thank You”!
• Must smile often!
• Exceed First Class Service standards and behavior with guests, business partners, and peers.
• Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip
resistant shoes.
• Maintain company standards for food, beverage, service, and atmosphere while building positive customer relations.
• Warmly greets and acknowledges guests upon arrival.
• Serve as a role model and provide accessibility to staff while developing leadership and motivational skills. Exhibit
efficiency in completing job requirements by working with a sense of urgency and consolidating tasks.
• Supporting programs to enhance staff morale and training, which includes writing of schedules.
• Effectively lead the restaurant while the Manager or Assistant Manager is not present.
• Acts with integrity and honesty while promoting the company culture.

 

Operations:

• Assist with food, beverage, labor-management costs, receiving, storage, and inventory management.
• Lead each shift by delegating duties, assigning tasks, and following up with all team members.
• Demonstrate management and leadership ability through building effective relationships with customers,
supervisors, and team members.
• Must be proficient in each area of the restaurant to assist when necessary.
• Follow inventory control procedures to reduce product loss.
• Maintain cleanliness and organization throughout the restaurant.
• Prepare food when necessary.
• Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
• Ensure the security and safety of guests and team members through pro-actively following proper sanitation and
safety procedures.
• Follow proper procedures and guidelines for opening and closing the restaurant.
• Identify back-ups in the kitchen and work with managers to re-organize when necessary.
• Must demonstrate a commitment to getting the job done. Hours will vary on a weekly basis based on workload
and deadlines. Working during weekends, holidays, and peak business periods may be required according to the
manager’s schedule.
• Assists with cash-out procedures.
• Assists with POS training.
• Enthusiastically supports decisions once made by Paradies Lagardère and management.
• Open-minded to feedback.
• Perform other duties as assigned.

 

EDUCATION, EXPERIENCE, CERTIFICATIONS

• Practical experience as a supervisor in the hotel/restaurant industry, preferred.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation,
security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• ServSafe Food Manager’s Certification or equivalent.
• Ability to take direction and collaborate in a team environment.
• Ability to work in a high energy and demanding environment.
• Good communication skills and the ability to work independently as well as with other team members.
• Able to work unsupervised for extensive periods, and to demonstrate good judgment wh