Restaurant Supervisor

Basic Job Function:

In conjunction with the Restaurant Manager, the Restaurant Supervisor will provide vision, direction and leadership in the overall operations. Promote the Sea Island legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures.

Use of Company Vehicle: Not designated to drive a company vehicle

Minimum Requirements:

• Minimum two (2) years' Food & Beverage experience in an upscale restaurant
• Minimum one (1) years' supervisory experience
• High School Diploma or equivalent credentials required
• College degree preferred
• Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages
• TIPS (Training for Intervention Procedures) certified preferred
• Excellent communication skills, both written and verbal
• Understanding of Forbes 5-Star dining standards preferred
• Familiarization with Micros POS (point-of-sales) system
• Ability to work simple math calculations
• Must have ability to accurately handle money, make change, process credit card transactions
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
• Proficient with peripherals, copier, fax, telephone and calculator
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
• Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
• Ability to easily adapt to organizational and environmental changes
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy

Tasks/Responsibilities:

• Learn the names and personally recognize our regular Guests and Members
• Assist in the scheduling of service staff; Bartenders, Food Runners, and Servers
• Assist in the training of staff to ensure maximum efficiency and guest satisfaction
• Assist in the guidance and coaching and counseling of staff. Inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximizes productivity
• Ensure that service staff are aware of the importance of food handling, proper preparation and presentation
• Operation of the POS Micros System and to provide training, be supportive and responsive to staff needs
• Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
• Follow correct purchase system procedures and keep the food and beverage inventories at reasonable levels which will support customer demand and lead to higher guest satisfaction
• Assist the culinary team in the organization, direction and control of all food production
• Assist in the ordering and inventory of supplies, food, beverage and sundries
• Inspect all equipment and machinery and report any issues to any and all appropriate departments; Beach Club Kitchen, and/or the Engineering Department
• Ensure all parts of the restaurant are clean and organized by establishing cleaning schedules within the opening and closing duties
• Support Service Quality training efforts to drive individual and collective staff development
• Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one's ability
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
• Maintains cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift
• Ability to read, write and communicate effectively in English, both written and verbal
• May be exposed to mechanical, electrical, chemical and fume hazards
• Maintain compliance with Company Resort Professional Image Policy

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)