Job Summary: This is a hands-on supervisory management position responsible for overseeing all FOH staff, assisting the Director of Food & Beverage in managing daily operations of food and beverage department, and for creating an environment in which the guest is satisfied, and the staff is held to professional standards.
Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Safety Statement: All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.
Supervisors and Leads are fundamentally responsible for ensuring safety in their own departments and to uphold the following safety standards:
- Demonstrate a positive attitude toward safety
- Ensure work is performed in a safe manner and all safety rules, regulations and instructions are in compliance
- Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; complete audits; conduct monthly safety meetings and trainings; maintain compliance with hazardous materials program; inform/train new employees on specific safety aspects and procedures with the department and location; participate in monthly management safety meetings
Essential Duties and Responsibilities
- Provide leadership and support to team; coach, guide, nurture and develop the right people, leads by example
- Train staff in restaurant policies, department procedures, and job duties. Ensures stations are ready and preparation is complete, and enforces company policies as outlined in the employee handbook. Responsible for annual performance reviews of all staff members
- Supervise varying shifts on the floor to open, close and perform daily service for restaurant outlets
- Work hands-on in the restaurant, knowing and using Dinerware, Yelp Reservations and other restaurant systems
- Develop and actively assist in the solicitation of new business to drive revenues results
- Be proactive in making positive contact with guests and working alongside staff.
- Hold the employees accountable for performance; work closely with People Operation for guidance in all performance related issues in the restaurant
- Discipline employees to achieve departmental objectives
- Consistently provide a quality product and customer service experience that delivers total customer satisfaction. Track all customer complaints, and troubleshoot and resolve non-routine customer complaints
- React to customer concerns and resolves problems to restore and promote good relations, graciously dealing with guest issues/concerns if they arise and report to the Director of Food and Beverage
- Provide the “ultimate” guest experience for visitors by practicing consistent, high-quality customer service
- Create a sense of service excellence and consistency throughout all areas of the service operations
- Schedule staff within budgeted guidelines
- Oversee the accuracy of monthly inventories
- Train and nurture staff for the benefit of the team operation and guest experience
- Conduct monthly Food and Beverage Meetings
- Strong Computer skills with the ability to create business reports with 100% accuracy
- Daily lead for cycle of service within line ups for both daytime and evening staff
- Prepare register system and drawers for opening/ closing
- Responsible for daily banking and maintaining accurate cash counts and accounting
- Through subordinate supervisors, oversees the assignment of duties to workers and approves/schedules break periods, work hours, and vacations
- Order restaurant supplies, equipment and beverages
- Perform all staff duties as needed
Supervisory Responsibilities: Directly supervise all FOH staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Involved in interviewing (servers, server assistant’s, bussers, food runner, hosts, bar) and training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; giving feedback for appraising performance; addressing complaints and resolving problems.
- Bachelor’s degree (B. A.) or equivalent from four-year college or technical school; or to 5 years related experience and/or training; or equivalent combination of education and experience.
Knowledge, Skills & Abilities:
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to write routine reports and correspondence.
- Ability to speak effectively before groups of customers or employees of organization.
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- ServSafe® Certification required.
- TIPS Certification or Certified within 90 days of employment.
N (Not Applicable)-Activity is not applicable to this occupation.
O (Occasionally)-Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day)
F (Frequently)-Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day)
C (Constantly)-Occupation requires this activity more than 66% of the time (5.5 + hrs/day)
Stand-C, Walk-C, Sit-O, Handling/Fingering-C, Reaching Outward-F, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-F, Bend-F, Working at the Computer-F
Other Physical Requirements
10 lbs or Less
12 lbs or Less
Vision (Near, Distance)
11 lbs to 20 lbs
13 lbs to 25 lbs
Sense of Sound (i.e. Machinery/Tractor Sounds)
21 lbs to 50 lbs
26 lbs to 40 lbs
Sense of Touch
51 lbs to 100 lbs
41 lbs to 100 lbs
Ability to wear Personal Protective Equipment (steel toe boots, safety glasses)
Over 100 lbs
Over 100 lbs
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
We offer competitive salary, medical insurance, including Dental, Vision EAP, Wellness and Creative Reimbursements, Life Insurance, Flexible Spending Account with Medical and Dependent care pre-tax benefits (FSA), and 401K with company matching. Winery, Restaurant, and Resort discounts available.