Restaurant Supervisor

**floor supervisor**

**SUMMARY**

**floor supervisor** are expected to report on the accomplishments, in so far as the goals of the company are concerned. You are also expected to make reports on the job performance of the down the level representatives that work under you. Away from the review meeting, you are a crucial part of the employer-employee relationship, as the**floor supervisor** is usually the one with the open-door policy. You will be an important part of a company, bridging the gap between the day-to-day running of the company and the sweeping visions of the board of directors. You shall be having specific areas of expertise & that can be utilized as and when.

The areas that you are assigned to include sales, technology marketing, human resources, business development & finance.

**ESSENTIAL FUNCTIONS**

Primary responsibilities include:
**General**

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

**Financial**
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

**Food safety and planning**
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Will uphold all Service Safe guidelines.

**Guest service**

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

**Operational responsibilities**
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.

**Personnel**
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees (with reporting to Vice President).
- Conduct orientation, explain the Whiskey Creek Philosophy, and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

**Community Involvement**

Provide strong presence in local community and high level of community involvement by restaurant and personnel.

**PERSONAL REQUIREMENTS**
- Self-discipline, initiative, leadership ability and outgoing.
- Pleasant, polite manner and a neat and clean appearance.
- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
- Must possess good communication skills for dealing with diverse staff.
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
- Ability to determine applicability of experience and qualifications of job applicants.

**ACCOUNTABILITIES**
- Keeps Vice President promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
- Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Whiskey Creek policies and procedures.
- Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
- At all