Key Restaurant Supervisor

Description

Walking Tall Brands DBA Walk-On’s Sports Bistreaux

Key Restaurant Supervisor

The Key Restaurant Supervisor is responsible for supporting the management of all Walk-On’s Sports Bistreaux operations while exhibiting leadership and direction to the Front of House (FOH) team. The Key Restaurant Supervisor must be able to lead high-volume shifts and food-focused restaurants through detailed knowledge of Walk-On’s systems and standards, guest hospitality, team management, and leadership. He or she must excel in a culture-driven environment with the highest operating standards. The Key Restaurant Supervisor must promote a fun and welcoming work environment through positive reinforcement and teamwork. The Key Restaurant Supervisor must be able to motivate, coach, teach, develop, and inspire all team members to provide each guest with a memorable experience. The Key Restaurant Supervisor must be able to promote sales and maximize financial success through in-store marketing, controlled inventory costs, and labor costs. The Key Restaurant Supervisor who desires more hours can be trained to work additional positions like Host, Server, To Go, or Bartender positions while not working supervisor shifts knowing that supervisor shifts take priority when needed. This role can be a stepping stone into a salaried management position if the candidate demonstrates effective leadership and job skills.

Job Duties:

• Supervises FOH operations part-time and works other Server, Host, and Bartender shifts as trained and designated by the management team.
• Leads by example while performing nonsupervisory roles like Host, Server, Go, or Bartender positions by exceeding the highest standards of those positions.
• Ensure proper team member staffing levels for each shift following company guidelines.
• Manages FOH team members, including scheduling, performance feedback, and discipline with the help of a salaried manager.
• Is responsible for supporting ongoing training and professional development of all team members, focusing on the FOH team.
• Effectively communicates with the management team to ensure Walk-On’s service standards without issue.
• Drives daily, weekly, monthly, and quarterly sales goals through internal incentives.
• Recognizes accomplishments and creates a performance-based workplace where WINNING is standard.
• Works with LSMs to develop and implement in-store marketing and advertising programs.
• Effectively builds trust with all team members by creating a fun work environment supported by positive reinforcement.
• Responsible for adhering to Walk-On’s systems and standards to increase production and productivity.
• Coaches Walk-On’s hospitality standards to ensure each guest has a memorable “Game Day” experience.
• Celebrates the wins with the team creating an energetic and supportive work environment
• Ensures guest satisfaction by monitoring food quality and service standards through guest interactions.
• Responsible for all ATC, local, and state government requirements and regulations
• Responsible for assisting managers in validating that all FOH team members have all necessary permits for BWL service (ATC/ABO/Bar Card).
• Maintains a safe, secure, and healthy facility by adhering to Walk-Ons/Ecosure safety and sanitation guidelines.
• Responsible for demonstrating the Walk-On’s identity in appearance, demeanor, values, and ethics as outlined in the Walk-On’s Manager Code of Conduct.
• Responsible for driving profitability in the FOH by controlling labor, being aware of sales goals, and minimizing waste.
• Responsible for leading by example, ensuring the team before self-mentality is maintained at all levels.
• Responsible for setting the standard in both work ethic and attitude.
• Hold him or herself and the team accountable for all wins and losses.
• Responsible for contributing thoughtful and impactful input to weekly manager meetings and completing notes in ShiftNotes when working Key Supervisor Shifts
• Is an expert and is aware of all current metrics of sales, profitability, COGs, Labor, and other costs.
• Any other duties as assigned by your supervisor.

Requirements

Skills/ Qualifications:

• You must have at least 4 years of full-service restaurant experience in a high-volume restaurant, and some supervisory experience is preferred.
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication and leadership skills
• Ability to work as a TEAM with management staff and employees