This is an excellent opportunity to learn the ins and outs of managing a restaurant. This is an entry level position; we are willing to train the right individual that has minimum supervisory experience. The Restaurant Supervisor is responsible for overseeing the restaurant, room service and kitchen operations to provide excellent service, beverage controls, food and beverage presentation and guest experience.

• Implement appropriate strategies to resolve adverse trends and improve sales.
• Create and design Food/Beverage Promotion programs.
• Assist in monthly inventory count.
• Oversee cleanliness of service and physical bar area, paying special attention to possible health hazards and code violations.
• Review sales and food/beverage costs, and reconcile any discrepancies in accounting. Ensure proper cash management.
• Resolve customer complaints promptly and according to company guidelines.
• Oversee the preparation of food/beverages and ensure quality of products served.
• Ensure all staff has the tools and equipment necessary to perform their jobs.
• Ensure all guests are served properly and responsibly and to create a fun atmosphere in the bar, lounge and restaurant.
• Develop and implement training procedures for new hires and for "refreshing" veteran staff.
• Responsible for building and maintaining a strong, cohesive and successful team.
• Assist the banquet department, when appropriate, in set up, disbursement, and consumption of group and social Food and beverage.
• Resolve customer complaints regarding beverage and food service within the outlets.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Greet and seat guests, and present menus and wine lists.
• Present bills and accept payments.
• Resolve customer complaints.

Education & Experience:

• High school diploma or GED plus 1 year of related experience; or any equivalent combination of education and experience which provides the above knowledge, skills and abilities.
• Minimum 21 years of age to serve alcoholic beverages.
• 2 years experience in a Food and Beverage operation.
• Knowledge of local and state regulations related to alcohol service and health code compliance.
• Competency in resource management and inventory control.
• Proficiency with point-of-sale software (i.e. MICROS preferred)
• Knowledge of basic accounting principles, personnel management and marketing.
• Ability to work flexible hours, including nights and weekends.
• Must be TIPS, CARE (or equivalent) certified, or become certified within 30 days of hire.

Competitive Salary plus Monthly Bonus