Job Description

EDUCATION / EXPERIENCE

Must be at least 21 years of age with a High School Diploma or GED. Must possess five or more years of restaurant or beverage experience; two or more in a supervisory role is preferred, OR in lieu of the restaurant, beverage or supervisor experience, must be willing to participate and pass an F&B on-the-job training program within the parameters and duration of the program. Must be willing to learn and grow in business. Must be knowledgeable with Michigan Liquor Control Commission Laws. ServSafe certified or become certified within 6 months of hire required

SUMMARY

The front of the house Supervisor is responsible for providing a quality dining or beverage experience for the guests, which shall exceed guest\'s expectations in both guest services and food or beverage presentation. This is achieved by providing excellent communication skills with guests and team members. He/She exceeds expectations by creating a pleasant, positive, professional, expeditious, clean and fun environment. The front of the house Supervisor is responsible for assisting in reaching business goals by leading the Front of the House and offering support to the back of the house Team to success through building guest counts, annual sales and achieving quality profit and loss margins in the Deli. It is his/her responsibility to insure proper and smooth operations.

ESSENTIAL JOB FUNCTIONS

• Be humble and respectful with your fellow team members, praise, coach, mentor and teach by example.
• Supervise all personnel on his/her shift.
• Assist in guiding, scheduling, training and developing the technical and personal skills of the entire staff.
• Complete all Human Resources forms and processes in regard to disciplinary actions, time off requests, terminations, employment policies and procedures and handling employee situations that may arise in a timely and professional manner
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of the dining areas. Ensuring all safety policies, procedures and health standards set by OSHA and Health Dept. are carried out at all times
• Ensure daily routine and operation of the shift run smoothly
• Ensure food is prepared and served in a timely and professional manner
• Assist in the maintenance of building and equipment so that all are safe and in excellent condition
• Identify target guests and provide staff with the highest quality of service, consistently exceeding guest expectations
• Investigate and resolve complaints concerning food quality and service
• Perform as a hands on supervisor; working closely with the Front and Back of the House team, in order to ensure shift coverage, proper food handling and guests requests
• Oversee operation of Deli area to maximize profitability through inventory, waste accountability and employee and guest retention
• Assist the Restaurant Manager with the hiring, training, and scheduling of team members
• Travel may be required for the needs of the business or for further training regarding the department or the business
• Supervise portion control and quantities of preparation to minimize waste
• Work toward goals of the business and department through directing of staff, inventory, and departmental functions
• Willingness to cross-train and provide support in related areas of operations
• Other duties as assigned by management

OTHER NECESSARY SKILLS AND ABILITIES

• Must possess the ability to evaluate the changing needs of the business and/or department and to respond accordingly
• Must have the ability to provide excellent guest services and have excellent communication skills both verbal and written.
• Must be a positive role model and team player with a positive, professional attitude
• Must be highly organized and have the ability to multiple task
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time
• Must possess the ability to work with various personalities while maintaining impartiality
• Must respond to supervisory guidance and assignments and accept constructive criticisms in order to develop and learn new, updated information
• Must possess the ability to understand needs for quickness and ease of adjustment to the work environment and flexibility to change are essential in this position.
• Must possess a working knowledge of Microsoft Office applications; Word, Excel, Outlook, Kronos and Access
• Must be able to review, interpret and analyze business reports, budget statements and other professional documents

SUPERVISORY RESPONSIBILITIES

• Assist in planning and organizing all departmental functions
• Completion of scheduled shift reports and other shift details as required by management
• Assist in creating and administering a mentoring program within the department to ensure that other staff members are trained and ready to move to the next level
• Must have the ability to communicate with team and guests
• Help to oversee departmental training procedures and evaluate effectiveness of the training program
• Kronos and employee records information such as absent33 reports and time off requests
• Maintain in-depth knowledge of all departmental operations
• Maintain open lines of communication with other departments and within the department itself
• Maintaining safety and security in the department including all emergency responses and reports
• Monitor department expenditures
• Perform interviews for new hires as well as promotions and transfers
• Perform employee disciplinary actions and corrections including hiring and terminating employees
• Reinforcement of policies and procedures
• Delegate tasks appropriately to achieve maximum results.

EQUIPMENT TO BE USED

Personal computer, multi-line phone system, Micros, copier, fax machine, and standard restaurant appliances and equipment

TYPICAL PHYSICAL DEMANDS

• May be required to lift up to 50 lbs. and be able to stand and/or walk for entire shift
• May also be required to reach, bend, stretch, kneel, crawl, lift and carry
• Required to be available for all shifts including days, evenings, weekends, holidays and to assist in all needed areas during peak hours and during a rush situation

TYPICAL MENTAL DEMANDS

• Must be able to effectively handle stressful and compromising situations while remaining focused, positive and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

• Must be able and willing to work in a crowded, loud, smoking environment
• Must be able to handle being under constant surveillance
• May be required to work in a confined space
• Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.

COMMENTS

• Native American and Tribal Preference will apply
• Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment
• Must be able to work flexible hours and to take on additional responsibilities when asked
• Must adhere to company policies regarding strict confidentiality

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.

Grand Traverse Band of Ottawa and Chippewa Indians