FOH Supervisor

Description SUMMARY A Picazzo’s supervisor is responsible for assisting in managing the daily operations of our restaurant, including the performance of employees. In addition, they oversee other tasks that may include, but not limited to, inventory and ordering of food and supplies, optimizing profits through discount/void management, ensuring proper efficiency of operations through employee motivation and coaching and ensure that guests are satisfied with their dining experience.

The supervisor reports directly to the General Manager.

ESSENTIAL FUNCTIONS

General Assist in managing areas of the Front of House restaurant and ensure a high level of guest service is being executed at the direction of the GM. Be a leader and an example in food & beverage knowledge of Picazzo’s menu and ingredients as well as operational polices and procedures. Financial Responsible for ensuring that specific financial (reporting, cash drops or deposits) and personnel/timecard related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety Communicate and promote sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Monitor compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service.

Must be Serv. Safe certified. Will uphold all Serv. Safe guidelines. Guest service Ensure positive guest service in all areas. Respond to guest complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Upholds the standards outlined in Picazzo’s Mission Statement Operational responsibilities Ensure a safe working and guest environment to reduce the risk of injury and accidents.

Completes accident reports promptly in the event that a guest or employee is injured and communicates any incidences to the GM immediately. Supervise shifts, which may include: daily decision-making, scheduling, and planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service.

Personnel Provide direction to employees regarding operational and procedural issues at the direction of the GM. Conduct orientation, explain Picazzo’s Mission Statement, and assist in the training and development of new employees. Develop employees by providing ongoing feedback ands communicating performance expectations.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. ACCOUNTABILITIES Keeps General Manager fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Picazzo’s policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

Performs other duties and responsibilities as required or requested. SUPERVISION OF OTHERS 25+ employees each shift WORKING CONDITIONS Hours may vary if manager must fill in for his/her employees or if emergencies arise. 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 operates phones, computers, fax machines, copiers, and other office equipment.

Requirements

QUALIFICATIONS A combination of practical experience and education will be considered as sufficient. Basic knowledge of computer software (MS Word, Excel). Must possess a valid drivers license. Must be eligible to work in the United States. Must have a FT availability. PERSONAL REQUIREMENTS Self-discipline, initiative, leadership ability and outgoing.

Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants.