The F&B Supervisor is responsible for the effective operation of their assigned restaurant outlet, ensuring memorable experiences for our Members through maintaining high service standards while managing the restaurant staff.
Role & Responsibilities
Oversee the operation of the assigned dining outlet
Manage and coach staff, as needed, cultivating a positive and successful team environment
Consistently improve Member satisfaction survey scores
Interview and train new employees, as needed, developing consistent employee schedules and cross training where appropriate
Create and maintain standard operating procedures for the Terrace, building upon established protocols and improving overall service and efficiency
Adhere to all budgetary guidelines, controlling costs and hitting set targets, especially with regard to payroll
Learn and utilize the Northstar and POS systems
Handle any Member complaints promptly and professionally, earning repeat business and ensuring the same issue does not happen again
Ensure adherence to all health codes, periodically checking compliance
Conduct frequent checks throughout the shift, assisting the team as needed
Serve as a liaison between front and heart of house, maintaining good relationships between the two teams
Maintain adequate ticket times for member experience
Ensure proper shift preparation, including menus, crayons, silver and glass ware, etc
Troubleshoot any equipment/systems, as needed (TVs, POS, heaters, fans, etc), ensuring a well-maintained facility
Complete all opening, closing, and side duties, as needed and instructed including completing, signing, dating, and emailing checklists to management
Assist in other outlets, as needed
Be detail-oriented and able to prioritize in a fast-paced environment
Solve problems, work as a team, be a leader, and inspire happiness
Maintain up-to-date credentials, certificates, and licenses, as applicable
Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned
Qualifications & Education Requirements
Proficient knowledge of restaurant operations
Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation
Ability to communicate effectively and professionally in both written and verbal formats
Willingness to learn and accept instruction
Must possess a positive attitude and good work ethic
Proficient in business-related software (Microsoft Office Suite, POS)
High-end/Fine Dining restaurant experience in a hospitality environment required
Prior private club experience preferred
Degree in hospitality, business, or related field preferred
The preferred candidate would have previous food and beverage experience, preferably in a fine dining or private club environment. Serve Safe certification a plus.
