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The Supervisor - New Brands is the first level of leadership and is responsible for performing the duties of all Front and Back of House roles while providing support and leadership for both teams. This role is essential in fostering a positive and professional atmosphere for both guests and staff. It also offers leadership experience to emerging restaurant professionals. Under the direction of the General Manager or Manager, the Supervisor (New Brands) leads the work of Front of House or Back of House employees, assigns side work, coordinates opening and closing activities, and coordinates the receiving and stocking of delivered products.

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Essential Functions:

• Ensure every guest has an excellent experience in a welcoming environment by engaging with guests, and ensuring the kitchen delivers high quality, fast and fresh food along with monitoring the cleanliness of the restaurant.
• Resolve guest issues efficiently and kindly
• Ensure the restaurant is prepared for open and close, following established policies, procedures, and checklists.
• Provide on-the-job training to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality, cleanliness and service standards.
• Provide hands-on support in both Front and Back of House positions as needed to achieve optimal results.
• Adhere to food handling and safety regulations to ensure the highest standards of cleanliness and hygiene.
• Adhere to all federal and state mandated liquor laws
• Support directing the work of Front of House and/or Back of House employees (i.e., assigning side work, coordinating opening and closing activities, and coordinating the receiving and stocking of delivered products)
• May perform server and cook duties including, but not limited to:
  • Partner with appropriate teams to take and/or deliver food and drink orders based on business needs while following established restaurant procedures and practices.
  • Enter orders and processes payments accurately and efficiently into the Point-of-Sale system.
  • Prepares and/or produces menu items in various kitchen stations, meeting all established kitchen standards and recipe specifications to provide high quality and, fast and fresh food for guests.
  • Communicate timing with other food and beverage stations to ensure all items are ready at the same time for each order.
• Other duties as assigned

Additional Duties:

• Ability to engage positively with guests
• Ability to demonstrate excellent customer service skillsand professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
• Ability to learn and develop restaurant leadership knowledge, skills and abilities by working collaboratively with Restaurant Managers and above.
• Ability to multi-task (in a fast-paced environment)
• Ability to take direction and communicate in a fast-paced environment
• Ability to demonstrate basic math skills
• Working knowledge of food handling practices and food safety regulations
• Knowledge of current food and beverage menu for assigned location
• Working knowledge of point-of sale systems
• Ability to demonstrate stamina to work on feet for extended periods of time
• Ability to frequently lift, carry, bend, kneel, push or pull objects
• Ability to work in close proximity with customers and coworkers
• Ability to work a flexible schedule including Supervisor hours as needed
• Ability to be available to report to work promptly and regularly, and to work all day parts and days of the week
• Must have the ability to obtain and maintain ServSafe and TIPS Alcohol certification
• Ability to demonstrate proficiency in speaking, writing and reading the English language.

Working Conditions:

This role will require occasional to regular physical demand including long periods ofstanding, walking, bending, andlifting/carrying over 25 lbs. in a relatively fast paced environment. May work in bright lighting. Must be able to stand for prolonged periods of time. Works in the front of the house, interactingwith customers and may work and/ormake trips to the back of house to support functions on both teams.

Pay Details:

Time is split between Supervisory, Server and Cook responsibilities, clocking into each role when 80% or more of their shift will be spent doing those duties. The Supervisor (New Brands) is paid the supervisor wage when working in any role other than server, in which case they are paid the Server wage plus tips, following standard cash handling procedures.

Meritage Hospitality Group is proud to offer a great culture, competitive pay, flexible schedules, 401k, and other perks!