POSITION SUMMARY

The Food and Beverage Supervisor oversees and directs all activities of the restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Plans and estimates food and beverage costs. Work with cooks for efficient provisioning and purchasing of supplies. Supervises portion control standards and quantities of preparation to minimize waste. Orders merchandise to replenish merchandise on hand.
• Handles all staffing responsibilities, including interviewing, hiring, training, performance management and scheduling of restaurant personnel.  Works to develop staff and improve performance. 
• Promotes a cooperative effort, a team spirit, and good morale among all employees.
• Directs, coordinates, and participates in preparation of, and cooking, wrapping or packing types of food served or prepared by establishment.
• Performs frequent checks to ensure consistent high quality of preparation and service.
• Coordinates activities of administrative staff engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of food to wholesale or catering customers.
• Plans and prepares work schedules and assign employees to specific duties.
• Works with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Ensure compliance of employees with established security procedures and practices. May lock and secure restaurant.
• Handles all customer's complaints or inquiries polite, friendly manner to assure guest satisfaction. Investigate and resolve complaints concerning food quality and service.
• Supervises and audits employees engaged in taking kitchen inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions for accounting, or perform work of subordinates, as needed. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Contacts prospective wholesale customers to promote sale of prepared foods (catering), as needed. Establishes delivery routes and schedules for supplying wholesale/catering customers, as needed.
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Complies with State laws for serving Alcoholic Beverages.  Comply with all health and safety regulations.
• Performs other work-related duties as requested.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred.
• Ability to pass ABC test, Responsible Service of Alcohol Test with a score of 90% or better; State alcohol server license and food handler’s card required.
• Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful.
• Willingness to work evenings and weekends as required.
• Excellent customer service to treat patrons like family.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

LANGUAGE ABILITY

Ability to speak, read, and write English. Ability to effectively relate to managers, and co-workers.

MATH ABILITY

Ability to apply basic mathematical concepts and use a calculator.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of accounting procedures in mathematical form and deal with concrete variables.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, Spreadsheet, and other software.

SUPERVISORY RESPONSIBILITIES

All restaurant staff.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

While performing the duties of this position, the employee may be required to work long shifts up to 12 hours. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee periodically lifts and carries containers weighing up to 50 pounds and pushing and pulling up to 80 pounds. The employee must frequently communicate with kitchen staff and read kitchen documentation.

The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high/low temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud.

Employment is contingent upon successful completion of a background and drug test.

JOB CODE: 1000235