Restaurant Supervisor

POSITION PURPOSE:
To ensure departmental success with continued on-going training, motivation of staff, maintaining a high level of service standards to ensure guest satisfaction.

ESSENTIAL FUNCTIONS:
1. Ability to perform all positions including server, cashier, and expeditor.
2. Maintain condition and cleanliness of work area.
3. Supervise staff and department in manager's absence.
4. Assist with on-going training to ensure standards are being met.
5. Oversee Concierge staff and maintain Marriott standards.
6. Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.
7. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperature, judge appearance and taste of products and check preparation methods to determine quality.  Ensure time quotes remain accurate and make necessary adjustments for consistency.
8. Maintain profitability of outlet to support hotel operations.  Control payroll and equipment costs.  Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies.
9. Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage. 
10. Implement and maintain housekeeping, sanitation and cleanliness standards in all areas of the department.
11. Maintain a high level of professional appearance, demeanor, ethics and self-image with yourself as well as subordinates.
12. Administer sales promotion programs and employee sales incentive programs.
13. Know the competition and keeping current with industry trends.
14. Direct and coordinate the activities of all assigned associates and departmental responsibilities in the restaurant.
15. Support hotel policies and procedures.
16. Maintain house bank.
17. Perform other duties as assigned.

POSITION REQUIREMENTS:
1. Ability to read the English language, to fully comprehends guest requests, memos, and reservations.
2. Ability to maintain multiple phone lines.
3. Knowledge of room service operations, including appropriate staffing levels, service equipment and guest relations.
4. Must have good speaking skills and maintain composure during stressful situations.
5. Ability to track all shoppers reports and develops incentives to further training and improvement.
6. Ability to monitor all floors of hotel to ensure proper tray management.
7. Ability to multi-task.
8. Ability to maintain timeliness of deliveries.
9. Supervise staff in a professional manner to ensure guest satisfaction using Marcus standards.
10. Ability to effectively deal with customer complaints in a friendly and positive manner.  This involves listening to the nature of the concern, demonstrating empathy with the customer and providing proactive solutions.
11. High school diploma preferred.
12. Previous restaurant and hospitality knowledge, skills, and abilities.
13. Ability to motivate and guide associates who work independently.