The hiring rate for this position is $24.00 per hour. 

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POSITION SUMMARY

The Restaurant Supervisor is responsible for assisting the Food and Beverage (F&B) Management team and Restaurant Instructors with all aspects of the dining room and kitchen, ensuring that quality standards are properly executed and upheld for both lunch and dinner service. The Restaurant Supervisor is also responsible for maintaining and enforcing systems and policies in support of the educational goals to ensure safe and efficient food and beverage operations.

ESSENTIAL RESPONSIBILITIES

• Monitors and assists Front of House (FOH) and Back of House (BOH) opening and closing procedures.
• Assists with FOH and BOH prep and service as needed.
• Ensures daily closing procedures and cleaning of all F&B service areas are executed properly.
• Monitors and ensures all menus and other printed collateral are in good condition and replaced as needed.
• Assists the F&B Director and Restaurant faculty in the maintenance of the Point of Sale (POS) menu items and speed keys.
• Assists in the management of the restaurant’s reservations by utilizing the reservation system and communicates information to F&B Operations and restaurant faculty as needed.
• Communicates directly with the culinary team in relation to time guidelines, counts, and special dietary restrictions during execution of service.
• Assists in supervising the setup of the dining room and beverage service area and assists in supervising food service while upholding the CIA’s standards of service.
• Maintains inventories of FOH and BOH items, including but not limited to china, glass, silverware, and beverages. Responsible for the acquisition, inventory, and security of alcoholic beverages.
• Orders FOH printed supplies, dry goods, sanitation supplies, and linens.
• Ensures proper stocking of service stations prior to, during, and after service.
• Provides social media content to the Marketing Department to drive restaurant traffic at a minimum of two (2) times per week.
• Monitors, evaluates, and solves operational problems as they arise.
• Maintains an open line of communication with the Instructors and Director to provide a consistent learning atmosphere for the students and a quality experience for the guests.
• Provides coverage for all positions as needed in FOH and BOH.
• Responsible for the successful operation of the Dining Room and BOH in the absence of the Instructor.
• Assists with expediting food during service and maintains quality control as needed.
• Assists with cross-training incoming students, work study students and new hires on responsibilities and stations for FOH and BOH for each block/semester.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• High School Diploma or GED required.

Experience:

• Minimum of one (1) year of restaurant/food service experience or AOS degree in Culinary.

PREFERRED QUALIFICATIONS

• Knowledge of programming, maintenance and use of MICROS point of sale system.
• Ability to use Open Table reservation system.

REQUIRED SKILLS

• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to internal customers.
• Must display a high level of energy and self-motivation.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel.
• Detail oriented and thorough.

WORKING CONDITIONS

• Must be able to work overtime on nights and weekends as required by business needs.
• Ability to withstand high ambient temperatures while working in close proximity with cooking equipment.
• Ability to frequently lift and carry 30 pounds and occasionally lift and carry 50 pounds with assistance.
• Ability to stand for extended periods of time during customary service hours.