Restaurant Supervisor

Description

Position at Tender Greens

Lead 3

Reports to : General Manager

Direct Report : None

Job Summary : Our Lead 3 is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members.

It is expected that the Lead 3is fully certified in all front and back of house positions. This is a non-exempt position.

As a Lead 3, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as :

Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment

Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplace

Assisting the GM in training front of house team members to achieve established policies and procedures

Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process

Assisting in the rollout of limited time menu offers or new menu items and recipe changes

Assisting in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for service

Advising Executive Kitchen Manager and General Manager of any employee related issues

Assisting in day-to-day practices related to the team including initial and ongoing training

Reviewing and guiding the completion of Front of House team members training checklist and

certification using Tender Greens Training Certification Process

Assisting in morning and evening line checks, food tastings and pre-shift meetings

Participating in food safety and line checks to ensure food standards are met and executed safely

Assisting with completing daily time edit and capture time edit signatures from employee

Communicating team member and guest injuries are reported to the GM and EKM at the time of injury and proper Tender Greens protocols are followed when GM and KM are not present

Participates and assisting in employee safety training and LMS signoffs and meeting safety standards

Participating in handling guest complaints that happen during their shift when a GM and EKM is not present

Assisting with the opening and / or closing of the restaurant depending on schedule

Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening / reprinting checks, conducting same day refunds, and doing a system refresh

Conducting nightly notes and entering sales into the purchase tracker

Assisting in the daily invoice tracking, inventory, and transfers

Taking catering orders and / or verifying catering orders are fulfilled accurately and on time beforehanding over to guest or third-party delivery

Assisting in directing cleaning service when GM and EKM are not present

Assisting in overseeing Health Department visits when GM and EKM are not present

Assisting in the follow up of repair and maintenance items in the tracking system-Corrigo

Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards

Assisting in the ordering of food items including grocery, meat, fish

All other duties as assigned

Qualification Requirements for this position are :

Prior kitchen and FOH experience

Demonstrated leadership skills, including coaching, and motivating a team

Solid base knowledge of culinary technique and its practical application

Must enjoy and be able to succeed in a fast-paced and high stress work environment

Customer service focused and solution oriented

Ability to work a flexible schedule based on restaurant needs

Commitment to continuing culinary development in both technique and perspective

Ongoing current Food Safety Manager certification

Bilingual Spanish / English is a plus

Physical, cognitive, social, and environmental requirements include :

Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis

Repetitive forward bend of head / neck

Some bending / kneeling / stooping / twisting / reaching required

Some repetitive motion and force required

Must be able to stand / walk for long periods of time (not all at one time)

Must be able to work in a hot kitchen environment

Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests

Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas

All requirements are subject to possible modification to reasonably accommodate individuals with disabilities

Hours : Must be available to work varied shifts including nights and weekends

This job description for Lead 3 only provides an overview of job responsibilities that are subject to change.

I acknowledge that I have read and understand the expectations of the role as outlined in the job description.