Restaurant Supervisor

Company Overview

Hotel San Luis Obispo is a modern urban resort that captures the spirit of San Luis Obispo. Nestled among the scenic inland hills and the vibrant coastal towns, our hotel promises a unique destination experience that blends relaxation with adventure.

Summary

The Restaurant Supervisor is responsible for overseeing all aspects of the breakfast and lunch service at Piadina. Responsibilities include managing the service team, driving sales, ensuring safety, and managing guest relations. This is a hands-on position which will require active participation in daily service tasks. The right candidate will have expertise in service, exceptional personnel management skills and a high level of professionalism.

ESSENTIAL DUTIES & RESPONSIBILITIES (Include the following. Other duties may be assigned)

• Ensures that all guests receive a dining experience in accordance with Hotel San Luis Obispo’s service standards.
• Manages the floor directing service team and greeting and thanking guests.
• Foster a positive work environment and provides ongoing coaching and development to staff in all front-of-house positions.
• Strives for continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.
• Maintains consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.
• Maximizes restaurant by understanding overall flow of restaurant to ensure the most covers without compromising service.
• Investigates complaints regarding staff customer service and takes corrective action.
• Ensures all restaurant staff is performing at required levels, abiding by all company policies and procedures, and takes immediate corrective action when they are not.
• Communicates and executes directives from General Manager of Restaurants, Executive Chef to hourly personnel on a regular basis.
• Ensures breaks are taken in a timely manner in accordance with state law.
• Completes end of shift paperwork and cash drop.
• Ensures a clean, organized, and attractive restaurant setting, as per original design specifications. Submits requests for immediately needed fixes to Engineering team and relays less immediate needs to General Manager of Restaurants.
• Required to understand and strictly follow all applicable local, state, and federal laws and regulations including local ordinance and local health and food/beverage safety regulations.
• Performs all other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Supervises the daily performance and efficiency of all restaurant service staff on shift.

REPORTS TO

General Manager of Restaurants

CORE COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

• Attention to Detail: Able to be alert in any environment; Follow detailed procedures; Ensure accuracy in documentation and data; Carefully monitor gauges, instruments or processes; Concentrate on routine work details; Organize and maintain records.
• Communication: Able to clearly present information through verbal and written English; Read and interpret complex information; Interaction with Guests; Actively listen to others.
• Conflict Management: Able to use "Win-Win" approach to resolve controversy; Stay objective and fair when dealing with sensitive situations; Maintain constructive working relationships despite disagreement.
• Continuous Learning: Able to stay informed of current Industry trends; Learn and apply new concepts; Demonstrate career self-reliance; Identify own areas of opportunity; Set and monitor self-development goals.
• Coping: Able to maintain a solution-oriented approach while dealing with inter-personal conflict, personal rejection and/or time demands.
• Decisiveness: Able to take action in solving problems while exhibiting judgment and realistic understanding of issues; Able to use reason, even with emotional topics; Review facts, weigh and exercise options.
• Efficiency: Able to produce the desired effect incorporating the least effort, time and waste.
• Energize Others: Able to exhibit a "Can Do" approach; Inspire others to excel; Use competition to encourage others; Develop performance standards and confront negative attitudes; Develop and maintain a Team Spirit.
• Flexibility: Able to remain open-minded and change opinions on the basis of new information; Perform a variety of tasks and change focus quickly as demands change; Manage transitions effectively from task to task; Adapt to varying Guest needs.
• Initiative: Able to bring about great results from ordinary circumstances; Prepare for problems or opportunities in advance; Transform Leads in to productive business outcomes; Undertake additional responsibilities and respond to situations as they arise without supervision.
• Leadership: Able to assume a role of authority as necessary; Advocate new ideas even when risk is involved; Set an example for coworkers; Delegate responsibility and empower associates to make decisions; Provide constructive feedback to others.
• Planning and prioritizing: Able to prepare for emerging Guest needs; Manage multiple projects; Determine project urgency in a meaningful and practical way; Use goals to guide actions and create detailed action plans; Organize and schedule people and tasks.
• Process, Policies and Procedures: Able to act in accordance with established guidelines; Follow standard procedures in crisis situations; Communicate and enforce organizational policies and procedures; Recognize and constructively conform to unwritten rules and practices.
• Problem Solving: Able to apply a way of thinking to generate solutions; Focus on process rather than isolated events; Assess situation in multiple ways and be systematic in identifying trouble spots; Use tools to define problems and evaluate alternative solutions.
• Willingness to Service: Able to demonstrate a high level of service delivery; Do what is necessary to ensure Guest satisfaction; Deal with service failures and prioritize guest needs.
• Reading the System: Able to network to reach specific influential people; Understand political dynamics at work, and develop a network of contacts to reach goals; Aware of timing/management and understand key people to bring about change.
• Relationship Management: Establish, build, and maintain strong professional long-term relationships based on trust; Able to detect and recognize how people feel or think.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of he knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum Education and/or Experience

· High School Diploma or GED
· Minimum 3 years of prior experience in the restaurant service industry performing as a server, bartender or equivalent role in a full-service restaurant
· Minimum 1 year experience in a supervisory role overseeing personnel

Preferred Education and/or Experience

· 3 years of prior experience in the restaurant service industry performing as a server, bartender or equivalent role in a full-service upscale or fine dining restaurant.
· Luxury hotel experience
· 2-3 years of experience supervising restaurant service staff personnel
· Proficiency in Aloha POS System

Required Skills

· Able to read, write and speak comprehensively in the English Language.
· Intermediate computer skills. Efficient in Microsoft Office Applications (Word, Excel)
· Intermediate mathematics skills.
· Solid time management, organization and prioritization skills.
· Proven ability to effectively build and foster a team environment.
· Must be able to deal with all guests and staff in a courteous and professional manner.
· Maintain professional appearance.
· Strong sense of urgency.

Pre-Requisites

· Authorized to work in the U.S.
· At least 21 years of age.
· Weekday and holiday availability

COMPENSATION & BENEFITS

Job Type: Hourly, not-exempt
Status: Full-time
Work Location: In-person at Hotel San Luis Obispo
Hours: Monday – Friday, 9:00 am – 4:00 pm; Must have holiday availability.

The budgeted hourly rate that Hotel San Luis Obispo reasonably expects to pay for this position is $24.00/hour to $27.00/hour. Rate of pay offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of consistent pay practices at the hotel.

This is a fully benefited position inclusive of: Health/Dental/Vision Insurance, Vacation/Sick Time, Matching 401(k) Program, Group Life Insurance/ Voluntary Protection Accident/Illness, Employee Assistance Program (EAP), Flexible Spending Accounts, Referral Program, Employee Discounts, Employee Relief Fund.

WORK ENVIRONMENT & PHYSICAL DEMANDS

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.

Must be able to maneuver to all areas of the restaurant, including kitchen areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to lift and/or move up to 50 pounds. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Heavy customer contact required.

*NOTE: This job description is not intended to be all-inclusive.

Employee may perform other related duties as negotiated to meet the ongoing needs of Hotel San Luis Obispo

Equal employment Opportunity – The organization is committed to providing equal opportunities to all employees and applicants without regard to Race, color, Ancestry, national origin, Religion, creed, Age (over 40), Disability, mental and physical, Sex, gender (including pregnancy, childbirth, breastfeed or related medical conditions), Sexual orientation, Gender identity, gender expression, Medical condition, Genetic information, Marital status, Military or veteran status, or any other consideration made unlawful by federal, state, or local laws.

Job Type: Full-time

Pay: $24.00 - $27.00 per hour

Expected hours: 32 per week

Work Location: In person

Salary : $24 - $27