Supervisor - Wait Staff​/Bartenders

The primary responsibilities of the Supervisor include making a good first and lasting impression on all guests and ensuring that the restaurant operates efficiently and professionally.

The Supervisor works closely with the kitchen to ensure proper communication and coordination. This position also ensures that servers, bartenders, and baristas are properly trained to sell wine, assist guests with selections, etc.

The overall approach is to create a work environment where everyone has the opportunity to help attain the goal of being recognized as the premiere destination and to maintain its core principles, while also fostering employees' personal growth. A team-oriented approach is strongly encouraged throughout the restaurant.

ESSENTIAL FUNCTIONS OF THE POSITION

These requirements/functions may change over the course of employment.

• Manage FOH/BOH departments. Maintain staff performance by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.
• Review payroll timesheets on the 16th and 1st of every month.
• Perform disciplinary actions and write-ups.
• Review job requirements with proper employee placement.
• Interview and assist in hiring FOH staff (wait staff, bus staff, bartenders).
• Assist with 90-day and annual performance appraisals for all FOH staff.
• Ensure familiarity with all menu items and wines to assist wait staff and promote sales. May also provide food and wine table service and assist in the pantry and bar areas as needed. The management team maintains the training program and procedures for FOH/BOH operations.

Adhere to, maintain, and execute all policies and procedures. Conduct food and wine tastings, provide instruction in etiquette and serving techniques, and ensure all staff side work is completed. Teach wine presentation and upselling methods to increase ticket sales. Provide food and/or wine table service as needed.

• Train staff in service sequences and standards.
• Oversee guest greeting, order taking, and service to ensure timely and correct delivery.
• Assign staff stations and ensure all side work is completed during opening and closing shifts.
• Motivate staff, encourage teamwork, act as a leader, and lead by example.
• Oversee shift supervisors.

Maintain ambiance by inspecting serving stations, floors, seating, lighting, and music. Ensure the dining and serving areas are clean and well-maintained, with linens, glassware, silverware, and menus in pristine condition. Follow and enforce cleanliness schedules and address any issues proactively.

The Supervisor must oversee the smooth and consistent operation of the restaurant, ensuring all guests are handled professionally.

Communication skills are vital. The Supervisor should be capable of resolving problems and miscommunications with guests and employees, using effective listening skills and good judgment. The ability to appease guests through effective communication, including issuing comps when appropriate, is essential. Maintain daily communication logs between supervisors.

Manage and oversee teams of 10-15 wait staff and bartenders.