Restaurant Supervisor

Description

Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. Most are historic properties that have been painstakingly converted into upscale hotel spaces. Each carefully blends modern amenities with historic touches to reflect the unique heritage and sense of place of each property. SH’s key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group’s core mission focuses on the guest experience while incorporating a high standard of hospitality consistent with Triple A four diamond criteria. In essence, SH seeks to apply its common core philosophy, and outstanding services, across all of its brands and interests. Buying local is a critical part of our culture and we support our neighbors as often as possible. The company’s uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property, and restaurant development, as well as hotel operations, management, and marketing. We are hiring a Restaurant Supervisor to join our team of hospitality professionals at The Dock on Wallenpaupack within Silver Birches Resort.

This is a hands-on, front-of-house position with shifts serving as server/bartender or manager on duty as business needs require. The right candidate will have a positive attitude, take ownership to solve problems, model best practices, and actively coach and train team members. 

Knowledge of food, wine, cocktails and craft beer is expected, with at least some fine dining experience. Should have RAMP Manager certification or the ability to complete within 30 days of hire. ServSafe certification is a plus.

Candidate must be a true hospitality-oriented person, possess high standards, and be impeccable in dress and grooming. Daily, consistent, and positive interaction with guests is expected.

Settlers Hospitality is a locally owned company -- this is a great opportunity to lead in the local restaurant scene.

Requirements:

• Support all aspects of restaurant operation, assume restaurant operation leadership when working as manager on duty
• Develop drink specials and collaborate on drink menu creation
• Partner with Director of F&B to ensure sales strategy and financial targets are achieved
• Support the hiring and training of restaurant and bar staff to ensure the flawless execution of fine dining standards
• Ensure proper food handling, alcohol management, cash handling, and workplace safety
• Perform the role of host, server, or bartender when business needs require
• Assist guests with reservations and honoring special requests, finding ways to maximize guest count while preserving the fine dining experience
• Address and resolve customer concerns, find opportunities to “surprise and delight” guests
• Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails
• Troubleshoot problems with point-of-sale systems
• Establish and maintain the order and inventory of alcohol
• Ensure compliance standards are met for all aspects of restaurant operations
• As assigned by Director of F&B, manage staffing and scheduling including assist with payroll preparation, in part by ensuring staff is properly clocking in/out and schedules are adhered to and labor costs are maintained within budget
• Perform Manager on Duty (MOD) coverage
• Ability to bend, lift, push, pull up to 50 pounds
• Execute other related duties as assigned or needs require

Requirements

 Qualifications:

• 3 years of restaurant experience as bartender, server, and host preferred
• HIgh school diploma
• RAMP Manager certification preferred
• ServSafe certification preferred
• Strong commitment to excellence in customer service
• Commitment to and knowledge of NEPA sourced food and beverage preferred
• Excellent communication skills
• Positive attitude and commitment to do whatever it takes
• Demonstrated ability to manage bar inventory, bar costs and controls
• Must be able to work nights, holidays, and weekends
• Ability to lift, push, pull, and carry up to 50 pounds (with or without reasonable accommodations)