Service Supervisor

Join the G Hospitality team and cultivate your career. We are a hospitality and development company that provides investment and operating platforms for hospitality brands and special opportunities. Our passion is to create individualized experiences across a diverse set of restaurants, entertainment, and destination venues. Role & Responsibilities We are seeking experienced Service Supervisor candidates. The Service Supervisor works with the General Manager and is responsible for executing operational excellence in an individual restaurant as part of a team of managers & team members. The Service Supervisor supports team members in their departments to sustain high levels of individual and overall performance. Additionally, they strive to provide a best-ever guest and team member experience while optimizing profitability. The Service Supervisor ensures consistent delivery of balanced results from the perspective of Guest, Employee, Financial, and Process Excellence. This ultimately results in sustainable industry leading performance and contributes to the overall success of the team.

Guest:

Positively interacts and visits with guests. Coaches employees on how to deliver an excellent guest experience. Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness. Ensures employees anticipate, identify, and resolve issues that impact the guest experience. Follows through on guest concerns.

Employee:

Models standards and expected behaviors. Communicates goals and expectations to team members. Ensures employees are properly trained. Creates and maintains a productive and fun environment in the restaurant. Identifies opportunities to develop leadership skills in team members; develops team members for future roles. Develops team members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs to prepare schedules and ensure that the restaurant is staffed for all shifts. Ensures Employee Relations issues are addressed immediately and escalated as needed.

Financial:

Executes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in restaurant sales and profitability. Conducts regular financial reporting and analysis, communicates areas of performance needing improvement to meet business plan to managers and appropriate employees. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.

Process Excellence:

Ensures the acquisition and maintenance of a well-staffed top-quality team within the restaurant by supporting recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; ensures selection system tools are used to select quality hires. Ensures managers and employees follow systems, methods, and processes for safety, security, sanitation, and food safety and quality, coaches managers on systems and processes. Ensures the quality of food and beverage to include production specifications, presentation, and temperature. Ensures new product, menu roll-out, and procedural training is done in a timely manner. Conducts a wide variety of administrative duties in support of restaurant operations, and in compliance with local, state, and federal laws. Ensures compliance with regulations including food and alcohol safety. Complete accident reports promptly if a guest or employee is injured.

Qualifications:

A college degree is preferred. Bachelor's degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Minimum of 1 year of hospitality management experience. Minimum of 3 years of restaurant experience. Knowledge of computers (MS Word, Excel) and POS systems. Must be eligible to work in the United States.

Working Conditions:

Hours may vary if manager must fill in for his/her employees or if emergencies. Ability to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.

Job Type:

Full-time Pay:

$21.00 - $25.00 per hour

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person