Restaurant Supervisor Job Details Level Experienced Job Location CA - San Diego, CA Position Type Full Time Education Level High School Travel Percentage None Job Shift Any Job Category Nonprofit - Social Services Restaurant Supervisor The Restaurant Supervisor is responsible for achieving the highest standards in all areas of restaurant operations including the Legacy team member experience, guest experience, and financial results, as well as managing the day-to-day operations of Theresas Restaurant and related areas. This includes but is not limited to training and development of all restaurant team members, overseeing inventory, ordering food and supplies, optimizing profits and ensuring that guests are satisfied with their dining experience. This position is based out of the Legacy Resort Hotel and Spa in San Diego, CA. Must maintain confidentially and be able to work the assigned schedule.

**PRIMARY RESPONSIBILITIES:**

Oversees and manages all areas of the restaurant under the Food and Beverage Managers direction, including making decisions on matters of importance.

Facilitates staff briefings prior to all shifts when the Food and Beverage Manager is not present. Must be a subject matter expert on all menu items and general guest information.

Adheres to Legacy standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Ensures that all financial invoices/reporting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with Legacy policies and procedures.

Maintains professional restaurant image including proper uniforms, appearance standards and restaurant cleanliness in accordance with Legacy standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to team members during slow periods. Reports all maintenance requests in a timely manner to the Engineering Department.

Works with Food and Beverage Manager and Executive Chef for efficient provisioning and purchasing of supplies.

Estimates food and beverage needs and cost; places orders with distributors, and schedules delivery of fresh food supplies.

Ensures positive guest service in all areas. Responds to complaints, taking appropriate actions to turn dissatisfied guests into return guests.

Establishes and maintains a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that guest or employee is injured.

Conducts restaurant orientation and oversees training of new employees.

Monitors the work performance of staff; trains and develops team members through one-on-one discussions, performance evaluations, and on-the-job training, so they excel in their current role and are prepared for future opportunities.

Motivates and inspires the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation.

Encourages staff to embrace the Legacy mission and values. Displays a passion for restaurant/hospitality, guest services and quality improvement. Upholds the attitude that we have never truly arrived because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue.

The Restaurant Supervisor maintains current knowledge of Legacy policies and procedures and communicates expectations to staff on a regular basis.

Ensures team members conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.

Understands and performs managerial functions with the POS system and is responsible for ensuring that all cash handling and accountability standards are maintained.

Performs duties of a host, bartender, server, and servers assistant as needed.

Keeps Food and Beverage Manager and Executive Chef fully informed of any issues (e.g. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative course of action.

Maintains a favorable working relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

Participates in assigned hotel committees and the Manager on Duty (MOD) program.

Demonstrates a working knowledge of all hotel safety and security procedures to maintain a safe and healthy environment for employees and guests.

Reports any unusual occurrences and/or requests to the Food and Beverage Manager.

Assists in banquets and events on an as needed basis.

Completes other duties as assigned.

**ADDITIONAL RESPONSIBILITIES:**

Our hotels primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail all team members are evaluated against this standard. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

**QUALIFICATIONS:**

Bachelors degree in hotel/restaurant management, culinary arts, or related field plus 2-3 years related experience, including fine dining management experience, or an equivalent combination of education and experience preferred.

Budgeting experience required.

Experience with inventories required.

California Food Protection Manager Certification required.

Responsible Beverage Service (RBS) Training required.

First Aid, CPR and defibrillator certifications preferred.

**COMPETENCIES:**

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food beverage management.

Requires excellent communication skills when interacting with management, staff, guests and third parties that reflects highly on the Legacy Resort Hotel and Spa.

Must be able to communicate in English. Ability to speak additional languages is a plus.

Strong computer knowledge and skills related to hotel software systems as well as MS Office.

Requires advanced reading and writing abilities, which are utilized when completing paperwork, management reports, interpreting results, giving and receiving instructions, and training.

Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages and variances are required.

Ability to supervise many employees in a high volume environment.

Adaptable to change, new situations, changes in staffing and procedures.

Skilled in organizing and prioritizing under pressure in a fast-paced environment.

Able to absorb large amounts of information quickly; service procedures, menus, and dining room floor plan, register operation.

Dedication and commitment to excellent customer service.

**HOURS OF WORK:**

An estimated 40 50 hours over a 5 to 6 day per week schedule; days and times may vary based on business needs.