Job Description

Job Summary
The Restaurant Supervisor assists in managing the Food & Beverage overall operation, maintaining quality standards, ensuring guest satisfaction, on boarding new employees, providing orientation to new hires, taking tables, mixing drinks, and running food.

Major Duties and Responsibilities

• Oversees the daily operation of the F&B Restaurant as delegated by the Operations. Manager
• Understands the general operations of Restaurant and their relationships to one another. Provides coverage and assistance when needed.
• Participates in monthly inventories. Initiates programs to reduce breakage, loss in china, glass, and silverware.
• Promotes programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
• Responsible for assisting in the Operations Manager as well as overseeing Restaurant to ensure its smooth and controlled operation.
• Ensures Restaurant Attendants adhere to all standards as outlined by Brand.
• Knowledge of daily events and functions, group arrival and departures and in house groups.
• Assists in the development of business plans and/or new programs designed to achieve guest satisfaction and financial goals.
• Assists in ensuring proper on boarding training is provided, by reviewing outlines, ensuring training goals are meet, and following up with department heads on training needs.
• Resolves employee or guest issues in a positive manner and follows up to ensure satisfaction.
• Makes recommendations and gives information to guests and employees. Provides them with accurate directions.
• Provides on boarding orientation to all new hires.
• Able to instruct, direct and take control in emergency situations.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures and is able to effectively communicate them.
• Ensures hotel is in compliance with all federal, provincial and local laws, including Health and Safety, ESA and Human Rights.
• This is a working Supervisor position. Taking tables, drink orders, running food is all part of the job.

Minimum Qualifications and Skills

• Excellent communication skills in English.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Experience as a Food & Beverage professional.
• SMART Serve Certification required.
• Excellent organizational and communication skills.
• A hands-on individual able to adapt to different situations which may arise.
• Ability to deal with all levels of management in a professional manner.

Mental Effort

• Ability to take direction from different management staff.
• Requires focus with consistent interruption.
• Ability to deal with guests in a courteous and pleasant manner.

Physical Effort

• Some heavy lifting required.

Working Conditions

• Standing for long periods
• Working with hazardous materials

Type of Supervision Required Reports to the hotel Operations Manager. Works under general instructions to prioritize and complete assigned tasks.